Mavinakayi chitranna / raw mango rice step-by-step recipe with video and photos.
- About this recipe
- Significance during Yugadi
- Variations and ingredient substitutes
- Tips for making the best-tasting mavinakayi chitranna / raw mango rice
- Mavinakayi Chitranna / Raw Mango Rice recipe video
- Mavinakayi Chitranna / Mango Rice step-by-step recipe with photos
- Recipe card
About this recipe
Mavinakayi chitranna (or raw mango rice) is a delicious vegan rice dish made with raw mangos. Mavinakayi means raw/green mango in Kannada. It is full of flavours - tangy, spicy, and a mild sweetness from coconut that balances the whole dish beautifully. They are great for weekday meals, and also perfect for lunchboxes and potlucks.
There are two ways of making the dish - add raw mangos directly to rice or make it using 'gojju' (similar to chutney). I use the second method which is authentic and traditional. The gojju is made by dry roasting spices, grinding it with mango and coconut, and cooking the mixture. This gojju stays fresh for up to one week in the refrigerator.
Read on for ingredients, variations, and tips for making this authentic raw mango rice.
Significance during Yugadi
The Kannada new year Yugadi/Ugadi is incomplete without mavinakayi chitranna or mango rice. Yugadi is celebrated during March end or April and that is the beginning of mango season in India, and the season’s first raw mangoes flood the market. These mangoes become the highlight of the Yugadi celebration with this delicious dish. No holige/payasa is as special as mavinakayi chitranna during Kannada new year.
Here in Melbourne, it is autumn during the time of Yugadi. We would have wrapped the mango season for the year and there would be hardly any sign of mangoes in the market during that time of year. So I make this mango rice with frozen raw mangoes available in Indian stores.
Raw mangos: Sour mangos works really well for this dish.
Rice: I have used Basmati rice to make this dish. Sona Masuri works well for this dish too.
Spices: I use fenugreek seeds and mustard seeds which adds a distinctive flavour to the dish.
Chilli: I used dried red chilli, which can be replaced by green chilli.
Jaggery: A very small amount of jaggery is used to balance the bitterness from mustard and fenugreek seeds.
Coconut: I use fresh coconut. It not only adds a mild sweetness to the dish but also helps thicken the gojju.
Peanuts: This is an optional ingredient but I highly recommend not to skip it. Peanuts add a good crunch to the dish.
Tempering: Tempering is prepared using mustard seeds, chana dal, urad dal, cumin seeds, and curry leaves, which is a typical South-Indian tempering (called oggarane in Kannada).
Variations and ingredient substitutes
As mentioned earlier, I use frozen raw mangos to make this dish. You may use fresh raw mangos if they are available. When using fresh raw mangos, peel the skin before using. Either chop it or grate it and use it.
I prepare this dish using dried red chilli (either Byadgi or Kashmiri). You may replace it with green chillies. The only difference would be the colour of the dish - green with green chilli and reddish-brown with red chilli.
I prefer to make this dish with Basmati rice. You may use Sona Masuri rice too. I have used 1½ cups of raw Basmati rice which gave me approximately 5 cups of cooked rice, which is perfect for the amount of gojju that this recipe makes.
Making gojju and then making the mango rice is the authentic and traditional way of making this dish. However, you may skip making gojju. In that case, prepare the tempering as mentioned in the recipe, saute grated raw mango in it and toss it with rice.
Tips for making the best-tasting mavinakayi chitranna / raw mango rice
Use sour mangos to make this dish. If the mangoes are not sour enough, you may add a small amount of tamarind while grinding the gojju.
This gojju stays fresh for up to one week when stored in the refrigerator. Make the gojju ahead and just toss it with rice for an easy meal.
It is important to cook the rice until it is just done but not soft or mushy. Soak the rice for 30 minutes. Add lots of water and bring it to boil. For Basmati rice, 15-17 minutes is sufficient. Drain the water and spread it on a plate so that it cools down completely.
You can make this dish with leftover rice too.
I prefer to fry the peanuts first and set them aside before cooking the gojju. This way, the peanuts will not lose texture and stay crunchy. I add the fried peanuts along with rice once the gojju is cooked. You may leave the peanuts in the tempering and cook gojju along with it.
This raw mango rice is:
– very easy to make
– flavourful and delicious
– perfect for lunchbox and potluck
For more recipes from Karnataka, click here.
Mavinakayi Chitranna / Raw Mango Rice recipe video
Mavinakayi Chitranna / Mango Rice step-by-step recipe with photos
1. Dry roast mustard seeds, fenugreek seeds, dry red chilli, and curry leaves. Let it cool completely
2. Grind them into fine powder
3. To this powder, add raw mango, coconut, and jaggery. Grind into a smooth paste using very little water
4. Heat oil in a frying pan or kadhai. Add peanuts and fry until they are crunchy. Set aside
5. In the same oil, add mustard seeds, cumin seeds, curry leaves, urad dal, chana dal
6. Add the ground paste, turmeric powder, and salt. Mix well and let it simmer until the masala is completely cooked and the gojju thickens
6. Add the fried peanuts and mix well
7. Add the cooked rice
8. Mix gently taking care not to break the rice
9. Add coriander leaves and mix
Mavinakayi Chitranna | Raw Mango Rice
FOR THE SPICE POWDER:
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