Mango Rice (Mavinakayi Chitranna)

Wash, peel, and grate or finely chop the raw mangoes. Set them aside.

Heat oil in a pan over medium heat. Add mustard seeds and allow them to crackle.

Add the dry red chillies, coriander seeds, chana dal, urad dal, and peanuts. Sauté until the peanuts turn light golden brown and the dals are crispy.

Add curry leaves, sliced coconut, and green chillies to the pan. Cook for a few minutes until the curry leaves become slightly crisp and the coconut starts to brown.

Add the grated raw mango and turmeric powder to the pan. Sauté for about 3-4 minutes until the raw smell of the mango dissipates and it softens.

Add the cooked rice to the pan along with salt. Mix gently to ensure the rice is evenly coated with the mango mixture.

Cover the pan and let it simmer for 3-4 minutes to allow the flavors to meld together.

Taste and adjust the seasoning if needed. Garnish with freshly chopped coriander leaves.

Serve the Mango Rice hot or cold, paired with papad or chips.