Monday, March 22, 2010

Mavinakai Chitranna - Raw Mango Rice

Mango Mania stars again!!! Who doesn’t like tangy raw mangoes! One of the reasons to look forward to the onset of summer is mangoes.... And raw mangoes come to market around Ugadi time, and Mavinakai chitranna is a must do for Ugadi in Karnataka. It’s like welcoming summer with a special dish of raw mangoes.....

Well, like many dishes, mavinakai chitranna also can be prepared in a number of ways. A little change in the ingredients, a little tweak in the method makes a number of varieties of this all time favorite rice. Here’s one simple method of raw mango rice.... Don’t miss trying it before the season ends.....
Mavinakai Chitranna

Preparation time : 10 min, excluding time to prepare rice
Cooking time : 10 min
Serves : 4

Cooked rice - 3 cups, sona masuri variety
Grated raw mango - ½ cup
Cooking oil - 2 Tbsp
Mustard seeds - 1 tsp
Bengal gram dal - 2 tsp
Urad dal - 2 tsp
Peanuts - 2 Tbsp, optional
Curry leaves - 1 Tbsp
Coriander leaves - 1 Tbsp, chopped
Grated coconut - 2 Tbsp
Green chilies - 5-6, as per taste
Fenugreek seeds - ½ tsp
Asafetida - a pinch
Turmeric - a pinch
Salt - ½ tsp or as per taste

• Spread the cooked rice in a wide bowl and add a teaspoon of oil so that the grains do not stick
• Keep aside for 5 minutes to cool
• In a small skillet, roast fenugreek seeds and green chilies in a teaspoon of oil
• Grind it in a mixie with grated coconut and coriander leaves to form a coarse mixture
• In a pan, heat oil, add mustard seeds and allow to splutter
• Add groundnut seeds and fry for half a minute
• Add Bengal gram dal and urad dal and fry till golden
• Add curry leaves and turmeric and fry for a minute or two till all the ingredients are crisp
• Add the ground mixture and mix thoroughly, with the heat on
• Mix in grated raw mango and salt and turn off the flame
• Add this to the spread rice and mix thoroughly
• Serve warm with a raita

Tips n Tricks:
• Make rice with a bit lesser water, so that the grains are separate and not sticky
• Use sour variety of raw mango. Peel off the skin if it is bitter

• Raw mango can also be ground along with other ingredients
• Instead of grinding, the ingredients can be directly added to the seasoning


  1. Looks good. Mine is a little different from yours though.

  2. Hi! Please collect your award from my blog.

  3. My favorite dish among nearly 50 varieties of chitranna (colored rice) i tried in my bachelor life.
    Good blog I enjoyed the collections you have
    Keep it up!!


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