Raw Mango Rice (MavinaKayi Chitranna)

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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. 

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  • 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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  1. maya says:

    Love this Mango rice Supriya.Your karnataka recipes just reminds me of a neighbor aunty who used to pass a portion to us whenever she prepared authentic kanada/thulu recipes.She passed away this year and we miss her.Great Version.

  2. renuka says:

    My mom used to make “‘chitranna” also.
    This same recipe can be made with “‘semege” also
    both taste delicious.
    thanks for all the recipes that u post—it is of great help to people like me who like to try out new stuff

  3. redchillies says:

    Hi Renuka, thanks for taking your time and providing all the great feedback. I am learning new things and enjoy posting them.

  4. RedChillies says:

    Sandeepa, the tanginess is like the lemon rice but the taste is little different. The raw mango has a powering taste unlike lemon which has a light taste.

  5. Soma says:

    I am bookmarking this. I have had this only once at a friend’s place and I am convinced and hooked. have been in my to do list for the longest time. I will make it this summer.

  6. Sandra says:

    I simply wanted to say your web site is one of the nicely laid out, most inspirational I’ve come across in quite a while. Thx! 🙂

  7. Gracie says:

    Love your recipies for kids. I have a picky (at breakfast) Grandaughter who One day loves a dish, and the next day “is not a big fan of it.” Thanks ever so much. Keep on Keeping on and keep on inspiring. Love the stories about the kiddo. Chuckle.

  8. redchillies says:

    Aww Gracie, thank you so much for such a warm comment. Hugs to you and the little girl is so lucky to have you. Hope you have success with her as well. All we need is love and patience 🙂

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