Mavinakayi chitranna step-by-step recipe with photos.
Mavinakayi means raw/green mango in Kannada. The Kannada new year Yugadi/Ugadi is incomplete without mavinakayi chitranna or green mango rice. Yugadi is celebrated during March end or April and that is the beginning of mango season in India, and season’s first raw mangoes flood the market. These mangoes become the highlight of 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 now and our mango season has just finished. There is hardly any sign of mangoes in the market during this time of year. Mostly I would settle for frozen raw mangoes available in Indian stores to make this dish for Yugadi. But this year I was delighted to find raw mango in our farmer’s market last week, and obviously it made way to my kitchen. Prepared with grated raw mangoes, coconut, and spices, this was the highlight of our Yugadi celebration this year, just like how it was during my childhood.
Do try this dish, it’s absolutely delicious 🙂
For more recipes from Karnataka, click here.
Mavinakayi chitranna step-by-step recipe with photos
1. Dry roast the ingredients for spice powder (mustard seeds, fenugreek seeds, dry red chilli and curry leaves)
2. Grind them into fine powder
3. Add raw mango, coconut and grind into smooth paste
4. Temper oil and saute peanuts until crunchy
5. Add the ground paste to it
6. Fry until oil separates and then mix rice
Mavinakayi chitranna served as part of thali
FOR THE SPICE POWDER: