Raw Mango Rice Recipe (Mavinakayi Chitranna)

5 from 3 votes

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

Course Main Course

Cuisine South Indian

Keyword mavinakayi chitranna, raw mango rice

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 496kcal

Author Bhavana Patil

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.

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.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT