This Raw Mango Rice or Mavinakayi Chitranna recipe is a classic authentic Karnataka style rice dish that is mild and tangy made from raw green mangoes.
I think, I really need to share one of my favorite childhood memory here. Whenever my dad brought tasty Raw Mango home, from the weekly vegetable market during the season, there was so much excitement in our house.
Firstly, we would just cut the raw mango into smaller pieces & eat it with the mixture of red chili powder, sugar, and salt. Not sure if you have similar memories, but man, that was super tasty.
Secondly, the homemade raw mango pickle was very popular in our house. Then, comes the mom's tasty red raw mango chutney we had with Dosa or Idli. Oh, every bite sent my taste buds on a jolly ride.
Lastly, Raw Mango Rice, also called Mavinakayi Chitranna in my native language, was the most popular raw mango recipe I can think of. There are many variations for making this rice. Today I am sharing a festival recipe, a simple no onion, no garlic green mango rice. The one my mom makes is with onions and fresh coconut.
This Mavinakayi Chitranna is most commonly prepared during Mango Season, especially during the Ugadi festival, along with Kosambari, Holige, Mavinakayi Seekarane, Steamed Rice, and Obattu Saaru. But these days, raw green mango is available all around the year in Indian Grocery stores, so do try and let me know your feedback in the comments section.
Other most popular rice recipes from Karnataka are Bisi Bele Bath, Vegetable Pulao, Menthya Bhath, Ghee Rice, Khara Pongal, and Biranji Anna. Also, try this easy Instant Pot Pressure Cooker Lemon Rice recipe from my blog.
Ingredients for Green Mango Rice
- Oil: Use any cooking oil.
- Peanuts: Roasted Peanuts give a nice crunch to the dish, so don't skip it. You can also use roasted cashews.
- Mustard seeds, Urad dal, and Chana dal: are part of any South Indian tempering. You can increase the quantity if you desire.
- Green chilies: I have used 2 Thai chilies. You can adjust according to your preference.
- Curry leaves: Do not skip this, more, the better.
- Ginger: is optional, but the addition of this gives a nice flavor.
- Raw mango: I have used sour green mangoes that are peeled & grated.
- Cooked rice: You can either use sona masoori or basmati rice. Traditional Mango rice is made from sona masuri rice. In the video recipe, basmati rice is used.
How to Make Raw Mango Rice
Wash the rice and cook the rice in an Indian pressure cooker or Instant Pot electric cooker. Follow how to cook perfect Sona Masoori in Instant Pot here.
Once cooked, spread it out on a wide plate and let it cool completely, this step helps to achieve separate and nonmushy rice. You can also use leftover rice to prepare this recipe.
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.
Then add mustard seeds. Once the seeds stop popping, add in the chana dal, urad dal, and saute for 30 secs till the dals turn light golden brown.
Next, add curry leaves, dry red chili, green chilies, ginger, asafoetida, and saute for a few seconds.
Furthermore, add grated mango, turmeric and cook for 2-3 minutes on medium heat. Once cooked, turn off the gas.
Now add cooked rice, roasted peanuts, salt, and mix well. You can also add some fresh coconut here.
Sprinkle coriander leaves and serve immediately.
How to Serve Mango Rice?
This tangy raw green mango rice is commonly served along with some pickle, papad, raita, or kosambari (a type of salad). Plain yogurt would also work or can be eaten as is without any addon.
Tips & Variations
- Cooked rice has to be cooled completely on a wide plate before mixing with the masala (oggarane). This step helps to achieve separated and non-mushy rice.
- Make sure to check the sourness of raw mango before preparing. Mango I used was sour. The quantity of rice added to the masala may vary based on the sourness, so add rice in small portions, mix and taste rather than adding all the rice at once.
- The raw mango masala or oggarane (without coconut) can be easily stored in the refrigerator for up to a week. When you are ready to use, Mix this masala with leftover or freshly cooked rice and warm it.
- I have used sona masoori rice in this Mavinakayi Chitranna recipe. You can add basmati rice as well.
- You can also grind raw mango, fresh coconut, green chili into a coarse paste and later add it to the tempering for a variation.
Other Mango Recipes
Other Rice Recipes
Raw Mango Rice Recipe (Mavinakayi Chitranna)
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 medium raw mango peeled & grated (about ½ - ¾ cup)
- 2 cups cooked rice
- ¼ teaspoon turmeric powder
- ¼ cup fresh coconut 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 dry red chilies
- 2 green chilies
- 2 stalks curry leaves
- ½ inch ginger minced, optional
- a pinch asafoetida
Garnish:
- 2 tablespoons coriander leaves finely chopped
Instructions
Stovetop Pot Method:
- 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.
- 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.
- 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.
- Next add curry leaves, dry red chili, green chilies, ginger, asafoetida, and saute for few seconds.
- Furthermore add grated mango, turmeric and cook for 2-3 minutes on medium heat. Once cooked turn off the gas.
- Now add cooked rice, roasted peanuts, salt, and mix well. You can also add some fresh coconut here.
- Sprinkle coriander leaves and serve immediately.
Notes
Tips & Variations
- Cooked rice has to be cooled completely on a wide plate before mixing with the masala (oggarane). This step helps to achieve separated and nonmushy rice.
- Make sure to check the sourness of raw mango before preparing. Mango I used was sour. The quantity of rice added to the masala may vary based on the sourness, so add rice in small portions, mix and taste rather than adding all the rice at once.
- The raw mango masala or oggarane (without coconut) can be easily stored in the refrigerator for up to a week. When you are ready to use, Mix this masala with leftover or freshly cooked rice and warm it.
- I have used sona masoori rice in this recipe. You can add basmati rice as well.
- You can also grind raw mango, fresh coconut, and green chili into a coarse paste and later add it to the tempering for a variation.
Nutrition
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