This Raw Mango Rice or Mavinakayi Chitranna recipe is a Karnataka style rice dish that is mild and tangy made from raw green mangoes.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 1 medium raw mango (peeled & grated (about 1/2 - 3/4 cup))
  • 2 cups cooked rice
  • 1/4 teaspoon turmeric powder
  • 1/4 cup fresh coconut (shredded, optional)
  • salt (to taste)

To Temper:

  • 2 tablespoons oil
  • 2 tablespoons peanuts
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 3 dried red chilies
  • 2 green chilies
  • 2 stalks curry leaves
  • 1/2 inch ginger (minced, optional)
  • 1 pinch asafoetida

Garnish:

  • 2 tablespoons coriander leaves (finely chopped)

Method

Stovetop Pot Method:

  1. Wash the rice and cook the rice in an Indian pressure cooker or Instant Pot electric cooker. Once cooked, spread it out in a wide plate and let it cool completely, this step helps to achieve separate and non mushy rice.
  2. In a Kadai, add oil, once it's hot, add in the peanuts and fry them until they turn slightly golden brown. Take them out and keep them aside.
  3. Then add mustard seeds. Once the seeds stop popping, add in the chana dal, urad dal, and saute for 30 secs till dals turn light golden brown.
  4. Next add curry leaves, dry red chili, green chilies, ginger, asafoetida, and saute for few seconds.
  5. Furthermore add grated mango, turmeric and cook for 2-3 minutes on medium heat. Once cooked turn off the gas.
  6. Now add cooked rice, roasted peanuts, salt, and mix well. You can also add some fresh coconut here.
  7. Sprinkle coriander leaves and serve immediately.

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.