By: redchilliesPosted on

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

Ingredients:  

  • 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

  Method:

  • 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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Categories: Breakfast/ Brunch /Tiffin Varieties, Easy Vegetarian Recipes, Karnataka Recipes, Low Fat Recipes, Rice, Kichidi Pulao Varieties

27 Replies to “Raw Mango Rice (MavinaKayi Chitranna)”

  16. 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.

  18. 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
    —

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

  21. 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.

  22. 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.

  24. 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! 🙂

  25. 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.

  26. 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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