Mavinakayi Chitranna is a traditional dish from Karnataka made with raw mango, spices and rice. Gluten Free and vegan too!
Maavinakaayi Chitranna (Mavinakayi -= Raw Mango, Chitranna = flavoured Rice) is the ultimate comfort food in Karnataka Cuisine, especially made on Ugadi (Lunar New year) and other festival days. Of course, this Chitranna (flavoured rice) is also easy to make if you have the masala on hand. Summers provide ample opportunities to make this frequently, and we sure don’t miss out to do so. This recipe comes from my mom who makes this dish awesomely well.
While we use raw mango in many ways – The thokku (spicy jam like condiment), PAchadi (the spicy-sour-bitter dip) we make for the new year and many more recipes, my personal favourite to use up is the vendhya mangai / Instant Mango pickle.
Let me know what’s your most favourite way to eat Mangoes in the comments below
Other varieties of traditional spiced rice from South India are:
Kariveppalai Sadam | Curry Leaf Spiced Rice| Karivepaaku Chitrannam
Karivepalai Sadam is a spicy and healthy One pot meal made with a special Curry Spice Powder and cooked rice. Gluten Free and Vegan, this is an easy lunch / dinner recipe!
Check out this recipe
Thakkali Saadam | How to make spicy tomato rice | Main course dishes |
Tomato Rice is a gluten free, Vegan and Easy One Pot meal made with tomatoes, Cooked rice and everyday spices. Works for lunchbox or potluck too.
Check out this recipe
Karivepaaku Mamidikaaya Chitrannam
A spiced rice dish made with Raw Mangoes and Curry leaves paste
Check out this recipe
Lemon Rice | Nimbehannu Chitranna
Lemon Rice is a South Indian flavoured rice with lemon and everyday spices – Gluten Free and Vegan, this is eaten for lunch or a quick snack. Also makes an excellent lunchbox recipe.
Check out this recipe
Udupi Style Kayi Sasive Chitranna | ಉಡುಪಿ ಶೈಲಿಯ ಕಾಯಿ ಸಾಸಿವೆ ಚಿತ್ರಾನ್ನ | No Onion, no Garlic Dish
A Traditional Udupi (Karnataka) dish made with Rice and spiced Mustard paste. Served for festivals and special occasions.
Check out this recipe
Other seasonal mango / raw mango dishes that we love:
Mango Channa Chaat
A quick, Oil-Free snack of Ripe Mango with boiled Chickpeas topped with spices
Check out this recipe
Instant Raw Mango Pickle | Vendhaya Mangai
An instant cut mango pickle with the goodness of fenugreek and mustard.
Check out this recipe
Yellow Thai Mango Curry with Rice | Vegan and GF
Homemade Yellow Thai Curry with Mango and loaded with veggies is a delicious curry served with sticky rice / Jasmine Rice as a complete meal
Check out this recipe
Mango Mastani | Quick Mango Dessert
Mango Mastani is a uber delish dessert made with Fresh Mango, Cream and is a favourite in the Mango season as a quick dessert
Check out this recipe
The best Mango Carrot Chutney | Easy Chutney Recipes
A quick to make Mango Carrot Chutney is a riot of flavours and textures, and is best served with any South Indian Breakfast or with any flatbread like Roti or Paratha. 100% Gluten Free and Vegan too!
Check out this recipe
Sugar free Mango Yogurt Parfait | No cook Summer Dessert
Sugarfree Mango Yogurt Parfait is an easy, Zero Cook Summer Dessert made with mangoes, homemade yogurt, Best served chilled.
Check out this recipe
Mangai Thokku | Raw Mango Thokku
Mangai Thokku is a gluten free, vegan Spicy Dip made with Raw Mangoes and freshly ground spice powder
Check out this recipe
Preparation time : 20 mins. Cooking time : 20 mins. Serves : 4
Ingredients to make Mavinakaya Chitranna | Karnataka style Raw Mango Rice
- 1 cup short grained rice (about 200 grams)
- 1 cup raw mango (Grated- with or without skin)
- 1.25 tsp Salt (or to taste)
- 2 TBSP Jaggery (grated)
- 4 TBSP Oil (pref sesame / groundnut)
For the spice paste
- 1/3 cup coconut (grated, fresh or frozen)
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 5-6 green chillies
- 1/4 cup coriander leaves with the tender steam
- 3 red chiles (adjust spice)
Tempering:
- 1 tsp Mustard Seeds
- 1/4 tsp methi seeds (fenugreek seeds, optional)
- 1/2 TBSP Channa Dal (Bengal gram)
- 1 TBSP Urad Dal (split black gram)
- 1 sprig curry leaves
- 2 TBSP peanuts (or cashew nuts, or both)
- 2 tsp chopped coriander leaves
How to make Mavinakaya Chitranna | Karnataka style Raw Mango Rice
- Soak the rice for 5 mins. Drain and cook till all the grains separate.
- Fluff the rice with 2 tbsp oil and ½ tsp turmeric. Cool in a large plate.
- Grind all the masala ingredients along with grated coconut into a thick paste.
- Add no water to this paste while grinding (max 1-2 TBSP Hot water ONLY if needed).
- In a skillet, make the tempering. Add the masala paste and fry till the masala leaves the side of the pan.
- Now add the grated mango
- Pour the above tempering + masala on the rice and mix well gently. Take care not to break the rice grains.
- Add the salt, jaggery, coriander leaves and mix well again
- Serve as it is or with curd (it actually doesn’t need any accompaniment).
Maavinakaayi Chitranna | Karnataka style Raw Mango Rice
Mavinakayi Chitranna is a traditional dish from Karnataka made with raw mango, spices and rice. Gluten Free and vegan too!
Equipment
- Pressure Cooker sub with rice cooker / open pan / Instant Pot
- Spice Grinder
- Ladle
Ingredients
- 1 cup short grained rice about 200 grams
- 1 cup raw mango Grated- with or without skin
- 1.25 tsp Salt or to taste
- 2 TBSP Jaggery grated
- 4 TBSP Oil pref sesame / groundnut, divided use
Spice Paste:
- 1/3 cup coconut grated, fresh or frozen
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 5-6 green chillies
- 1/4 cup coriander leaves with the tender steam
- 3 red chiles adjust spice
Tempering:
- 1 tsp Mustard Seeds
- 1/2 TBSP Channa Dal Bengal gram
- 1 TBSP Urad Dal split black gram
- 1 sprig curry leaves
- 2 TBSP peanuts or cashew nuts, or both
- 2 tsp chopped coriander leaves
Instructions
- Soak the rice for 5 mins. Drain and cook till all the grains separate.
- Fluff the rice with 2 tbsp oil and ½ tsp turmeric. Cool in a large plate.
- Grind all the masala ingredients along with grated coconut into a thick paste.
- Add no or very little water to this paste.
- In a skillet, make the tempering. Add the masala paste and fry till the masala leaves the side of the pan.
- Now add the grated mango
- Pour the above tempering + masala on the rice and mix well gently. Take care not to break the rice grains.
- Add the salt, jaggery, coriander leaves and mix well again
- Serve as it is or with curd (it actually doesn’t need any accompaniment).
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good and flavorful for sure.
lovely mango rice…will try soon
That rice so inviting and tempting. Tangy, spicy and yummy.
wow!!!!love this..My aunt makes this …yummm
I like mamidikaya pulihora / maavinakaayi chitranna.. It is prepared very often back home during summers, when sour raw mangos are abundant
Slurp,tangy rice makes me hungry..
Looks so mouhwatering and delicious
South Indian Recipes
Rice prevents the absorption of several vitamins and minerals. Rice when taken in bulk will reduce the absorption of vital nutrients like zinc, iron and the B vitamins.
I tried the recipe and mango rice came out so good.. Thanks for this wonderful recipe. WE all loved it!
Thanks so much Swati 🙂 Thank you for trying out and so glad you guys liked it