mavinakayi_chitranna 017

This Raw Mango Rice called as ‘Mavinakayi Chitranna’ in Kannada is a variation of the usual Mango Rice recipe that I have posted here. In the latter version, all the ingredients are mixed and cooked over the stove top; where as in this version, the cooked rice is mixed along with raw mango paste and then aptly seasoned. Of course, for this version the seasoning plays a very important role and needs to be as strong as possible. This is achieved by using good asafetida, fresh curry leaves and good dried chillies. 

I got this recipe from my MIL who happened to see this in a cookery program on TV. She passed along this recipe last week. Since I had a raw mango, I gave it a try this week and we loved the taste. The tanginess for this rice comes from the raw mango and there is no need to add lemon juice to this. 

I have also posted a basic variation of Chitranna (without any raw mango) here. 

mavinakayi_chitranna 009


  • 2 cups cooked rice (warm)
  • 1 cup grated raw mango (green mango/ kairi/mavinakayi) [roughly remove the skin, no need to remove it completely]
  • ½ cup shredded coconut
  • 3-4 green chillies (chopped finely) /red chilli powder
  • salt

To Powder: 

  • 1 tsp mustard seeds 
  • ¼ tsp methi seeds  

For the seasoning (tadka) 

  • 4-5 Curry leaves
  • Asafetida a pinch
  • ¼ tsp Mustard seeds
  • 1 tsp Urad daal
  • ½ cup groundnuts/peanuts
  • Dried red chillies (broken)
  • Oil  

Serves: 4


  • Slightly roast the mustard seeds and methi seeds with little or no oil. Powder it and keep aside.
  • Mix together the coconut, green chillies, grated raw mango, salt using hands.
  • Take a big plate and spread out the warm rice making sure there are no lumps. Add salt, little oil and the grated mango-coconut paste from above.
  • Add the mustard seeds methi seeds powder and mix well with hands. Check for taste and adjust.
  • Now prepare the seasoning: take a big pan, add oil on medium heat. Add mustard seeds and allow to splutter, and then add peanuts, asafetida and keep stirring.
  • Add the urad daal, curry leaves, dried red chillies and mix again until the urad daal browns evenly.
  • Pour this over the rice mixture and mix well. Serve warm with some yogurt and some roasted pappads.
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