Fragrant, comforting, and easy to serve as a complete meal, mango rice recipe | mavinakayi chitranna | mamidikaya pulihora is a vegetarian karnataka rice made with oil, mustard, and urad dal in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 2 Servings
- Category: rice
- Cuisine: karnataka
Ingredients
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp urad dal
- pinch of hing / asafoetida
- 1 tsp chana dal
- few curry leaves
- 3 tbsp peanuts / groundnut (roasted)
- 1 cup raw mango (grated)
- 2 green chilli (slit)
- ¼ tsp turmeric / haldi
- 2 cup cooked rice
- salt to taste
- 2 tbsp coconut (grated)
- 2 tbsp coriander leaves (finely chopped)
Method
- firstly, in a large kadai heat oil.
- add in 1 tsp mustard, 1 tsp urad dal and 1 tsp chana dal, pinch of hing and few curry leaves.
- allow to splutter.
- furthermore add in 3 tbsp roasted peanuts and saute for a minute.
- also add in 1 cup raw mango, 2 green chilli and ¼ tsp turmeric.
- saute for a minute or till mango shrinks.
- now add in 2 cup cooked rice and salt to taste.
- mix gently without breaking rice grains.
- cover and simmer for 2 minutes or till rice absorbs flavours.
- furthermore add in 2 tbsp coconut and 2 tbsp coriander leaves. mix well.
- finally, serve mango rice or mavinakayi chitranna hot or to lunch box.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
