MAVINKAYI SHAVIGE UPITTU

    
 Mavinkayi means raw mango in Kannada and Shavige and uppittu are Kannada words for Vermicelli and upma. When I greeted my friend on the occasion of Ugadi,she contended that she pulled it off with Mavinkayi chitranna,as she couldn't source neem flowers in the US for preparing Bevu Bella - A sweet ,bitter and sour pachadi ,integral to Ugadi menu in Karnataka. 

 

Since then I have been mulling over, this raw mango based rice dish- Mavinkayi chitranna - prepared by combining raw mango,rice with seasoned lentils, cashews, groundnuts. In this rice dish,raw mango is used for the sour and tangy flavour. This rice dish is ubiquitous in all South Indian cuisine: Mamidikaya Pulihora in Andhra,Mavinkayi chitranna in Karnataka and Manga sadam in Tamilnadu. I tweaked the recipe,by replacing vermicelli in place of cooked rice in preparing this delicious,tangy upma

 INGREDIENTS  TO DRY ROAST & POWDER :

CUMIN SEEDS-  1 TSP

FENUGREEK SEEDS-  3/4 TSP

RED CHILLIES-  3 NOS

 

COCONUT GRATINGS- 1 TBSP

 

OTHER INGREDIENTS

VERMICELLI-  2 CUPS

WATER-  3 CUPS

MANGO GRATINGS-  3/4 CUP

TURMERIC POWDER- 1/4 TSP

 

ROASTED GROUNDNUTS-  1/4 CUP

SALT TO TASTE

 

FOR SEASONING

 

SESAME OIL-  4-5 TSP

 

MUSTARD SEEDS- 1 TSP

 

CUMIN SEEDS- 3/4 TSP

 

GRAM DAL-3/4 TSP

 

URAD  DAL- 1 TSP

CASHEW NUTS- 7-8 NOS

GREEN CHILLIES- 1

CURRY LEAVES- 2 SPRIGS

METHOD :

1. Wash and peel the raw mango skin and grate it using a grater. Dry rost fenugreek seeds,cumin seeds,red chillies and switch off. Powder the roasted ingredients along with coconut pieces.

2. Dry roast vermicelli in a pan and keep it aside. Boil 3 cups of water along with salt and a tsp of oil.While the water is boiling,slowly add the roasted vermicelli and keep stirring in mild heat.

3.Keep stirring until the vermicelli takes in the water completely and enlarges in size and softens in texture.

4. In a pan heat sesame oil and add all the ingredients cited in the column to the oil.

5. Add mango gratings,salt,turmeric powder over the seasoning and saute for a couple of seconds. Take note of quantity of salt,as its been added while boiling vermicelli.

 

 

6. Now add the boiled vermicelli over the seasoned  ingredients and mix well. This should be done without the heat. Add in the powder (cumin seeds,red chillies,fenugreek and coconut)

7. At last add roasted groundnuts and mix well.