Mavinakayi Chitranna recipe is a Karnataka special rice variety made with raw mango and spices. Its nothing but raw mango rice recipe without onion, garlic. Raw mango means Mavinakayi in Kannada. It is usually prepared for Ugadi festival lunch menu and a quick lunch box recipe made during mango season. I learnt this recipe from my School moms friend Archana.
When I was asking her about Ugadi special recipes of Karnataka other than holige/Obbattu, she told me that they make Mavinakayi chitranna, Mavinakayi chutney, Kosambari, obbattu saaru and some palya for the festival. As I had already shared Holige recipe and easy obbattu saaru recipe, I wanted to try Kosambari and mango chitranna this year.
Actually our friend Tara told me mavinakayi gojju recipe adding onion and roasted methi seeds powder. I will post that version later. I found many variations for this particular recipe on net. As I am sharing a festival recipe, I wanted to make a simple no onion, no garlic brahmin style green mango rice and I followed my friend’s recipe blindly. So here you go, Ugadi special Karnataka style raw mango rice recipe – Mavinakayi chitranna with step by step photos and a video !
Check out my other Karnataka Ugadi Recipes
Check out Andhra Ugadi Recipes below
Mavinakayi Chitranna Recipe | Karnataka style raw mango rice
Ingredients
Main Ingredients
- 2 cups Cooked rice ( Raw rice or steamed rice – 1/2 cup)
- ½ – ¾ cup Grated raw mango
- 1 tbsp Grated coconut
- ¼ tsp Turmeric powder
- Salt as needed
To temper
- 2 tbsp Cooking oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1.5 tsp Chana dal
- 1 tbsp Raw Peanut
- 3 Green chillies ( Slit)
- Curry leaves few
- 1.5 tbsp Coriander leaves (to garnish)
Instructions
- Wash and pressure cook 1/2 cup of rice ( you can use raw rice or steamed rice) adding 1.25 cups of water and few drops of cooking oil. I used steamed rice/ Boiled rice. I used 1:3 ratio of rice and water. After the rice is cooked, spread it in a plate and add a tsp of oil around. Let it cool down. Measure 1.5 cups of cooked rice and keep aside.
- Wash and grated a medium sized raw mango. Taste it to check its sourness. After grating measure 3/4th cup of it and set aside. Pls refer the pic above. Adjust the quantity of raw mango based on its tanginess.
- Heat oil in a kadai. Splutter mustard seeds. Add urad dal, chana dal and peanuts. Roast till peanuts are done and dal turns golden brown in color. Roast it in medium flame. Now add the slit green chillies, curry leaves and half of the chopped coriander leaves. Saute for a minute.
- Now add the required salt and turmeric powder. Mix well. Some people add raw mango, saute for a minute and then add the rice. But I added the cooked rice first and tossed well for a minute then added the raw mango as the sourness of my mango was less. My friend also told me to do the same. You can saute the raw mango before adding the rice if its too sour. It can be done in either ways.
- Lastly add the grated mango and mix well for a minute. Check for taste. If the taste is too sour, add some more cooked rice, some red chilli powder or slit green chillies to balance the sour taste.
- You can add more rice or grated mango based on your taste. Mix well and cook for a minute. Switch off the flame and garnish with coriander leaves and grated coconut. Serve hot or warm as you wish. Enjoy !
Video
Notes
- For variations, you can make the raw mango paste / gojju without coconut seperately, refrigerate it for a week and then mix with cooked rice whenever needed. For this, add the grated raw mango after the tempering is done. Allow it to cook for a minute and switch off the flame. Let it cool down and then store in a box. Use clean spoon to handle.
- Adjust the quantity of green chillies based on the sourness of mango.
- I have used steamed rice ( Puzhungal arisi). Generally raw rice is used. You can add basmati rice as well.
- The quantity of rice may vary based on the sourness of raw mango. My mango was not too sour.
- It is optional to peel the skin of mango. As we are grating the mango, it is not necessary to peel the skin.
- Some recipes call for grinding mango, coconut, green chillies and add to cooked rice. You can try this method for variation.
- Do not avoid coriander leaves. It lends a nice flavor to the rice. Add half of the coriander leave while tempering and the remaining to garnish.
Sharing is caring
Try this simple and yummy raw mango rice at home, enjoy your lunch !
Tangy and delicious, mouthwatering.