Raw mango rice, also known as mavinakayi chitranna or mamidikaya pulihora, is green mango-flavored rice from South India. This recipe for mango rice is a delightful variant of the classic lemon rice, but with the addition of green mangoes for a tang. (Step by Step photos with detailed instructions).
About Mango Rice Recipe
Raw Mango Rice, also known as Mavinakayi Chitranna, is a traditional Karnataka recipe, made with cooked rice, raw mango, green chilies, peanuts, grated coconut, coriander leaves, and lastly tempered with lentils, mustard seeds, curry leaves, and dry red chilies.
As Mavinakayi Chitranna is quite famous in Karnataka, each and every family has its own recipe. Chitranna is basically a tempered yellow rice dish that can be made in a variety of ways.
Today I am sharing a simple version of making this recipe.
This Mavinakayi Chitranna is most commonly prepared during Mango Season, especially during Ugadi festival. But these days, raw green mango is available all around the year, so you can try it whenever you want.
The green raw mangoes’ tartness, the subtle sweetness of fresh coconut, and the fire of the red chilies all work nicely together in this dish.
Mango rice can be made in a number of different ways, but I’ll show you how to prepare the most basic recipe.
So if you’re looking for a quick lunch with minimal ingredients, try this preparation.
Raw mango rice goes really well with coconut chutney, papads, fryums, or chips.
It’s a great lunchbox meal because it’s quick and easy to make if you already have some leftover cooked rice on hand.
Why you should Make this Recipe?
Mavinakayi Chitranna Recipe is a delectable rice dish made with raw green mangoes available in the summer. The flavors of this classic South Indian Rice recipe are enhanced by the tartness of the mangoes, as well as the green chiles and seasonings.
Mango rice is an easy-to-make recipe, especially when you are short of time, and is good for your health. This rice is so flavourful, that it can be had on its own.
Here are some of the reasons why you would want to make this recipe –
- Great way to use leftover rice
- It just takes 15 minutes if you already have cooked rice.
- Healthy recipe for summer
- It’s a great lunchbox recipe
Looking for some more South India Rice Varieties?
If you enjoy rice, here are five South Indian rice recipes that you can quickly prepare and enjoy!!!
Basic Ingredients used to make Mango Rice:
Cooked Rice: To prepare this dish, you’ll need cooked white rice. It’s an excellent method to make use of any leftover rice. But if you’re using fresh rice, make sure to let it cool to room temperature before mixing it with the rest of the ingredients.
Raw Green Mango: Green mangoes are the main ingredient in this dish. Pick mangoes with a tangy flavor. If you don’t care for the tart flavor, opt for the ones that are only partly ripened.
Coconut: I have used some freshly grated coconut for this recipe, but it’s optional. So you may or, may not choose to use it.
Green Chilli: I have used green chili in this recipe but you can use whole dry red chili or, a mix of both.
Coriander Leaves: To bring a refreshing taste, I have used some chopped coriander leaves. But if you don’t have or you don’t want to add, then you can skip.
Oil: I have used vegetable oil here, but you can also use gingelly oil.
Others: Other than the above-mentioned ingredients, you would be needing some mustard seeds, urad dal, chana dal, peanuts, chili powder, turmeric powder, curry leaves, and last but not least, salt.
Recipe for Mango Rice
Ingredients
- 6 tbsp Vegetable Oil
- 3 tsp Mustard Seeds
- 3 tsp urad dal
- Asafoetida a pinch
- 3 tsp Chana Dal
- Curry Leaves a few
- 9 tbsp Peanuts roasted
- 3 cup Raw mango grated
- 6 Green Chilli chopped
- 0.75 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 6 cup Cooked Rice
- Salt to taste
- 6 tbsp Coconut grated
- 6 tbsp Coriander Leaves finely chopped
Instructions
- Heat oil in a pan or kadai.
- Add in mustard seeds, urad dal and chana dal. Stir.
- Now add hing and few curry leaves and let it splutter.
- Add in roasted peanuts and saute for a minute.
- After that add grated raw mango, chopped green chilli and turmeric powder.
- Saute for a minute or until mango shrinks, then add chilli powder, salt and coriander leaves.
- Now add this mixture to the cooked rice.
- Mix gently without breaking rice grains.
- At last, add grated coconut and give it a nice mix.
- Cover and let it sit for an hour, so that the rice absorbs the flavours.
- So the raw mango rice is ready to be served.
- Serve along with coconut chutney,fryams or papad.
Notes
Nutrition
Frequently Asked Questions about Recipe for Mango Rice:
Can we add sugar to the recipe to reduce the tanginess?
Yes, you can do so. You can taste and add as per your taste.
Can I use mangoes that have started ripening slightly?
Yes, you can. In this case, since the mango is already slightly ripe, you need not add additional sugar to the recipe.
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