Mavinakayi Chitranna Recipe: Tangy Raw Mango Rice From Karnataka

Summer is all about celebrating the flavour of mangoes, both raw and ripe, and if that is a flavour you want to explore for dinner, lunch or tiffin during the season, then you must try Mavinakayi Chitranna. Originating in Karnataka, this raw mango rice celebrates the tangy flavour of raw mangoes, yes, but it also utilizes that one ingredient we all have at home—leftover rice! 

Usually, Chitranna is a leftover rice dish that hails from the Udupi district of Karnataka. The most popular and basic type of Udupi-style Chitranna is Kayi Sasive Chitranna, which is made with leftover rice, coconut and a tempering of mustard seeds and curry leaves. Mavinakayi Chitranna is a summery variation of this classic Udupi-style dish. The addition of grated raw mangoes in addition to the grated coconut makes this regional dish a tasty treat you just have to try. 

Also Read: 9 Raw Mango Dishes To Relish This Summer

A similar raw mango rice dish is also prepared in Andhra Pradesh and Telangana, which is known as Mamidikaya Pulihora. The similarities between these dishes not only include the use of raw mangoes, coconut and leftover rice, but also extends to the tempering of mustard seeds and curry leaves. Mavinakayi Chitranna is a no onion-no garlic dish that is also consumed during Ugadi celebrations, and many people also add some jaggery during the cooking process to balance the tanginess of the raw mangoes. 

Video Credit: YouTube/Hebbar's Kitchen

Mavinakayi Chitranna is a wholesome, one-pot dish that works well as a part of a big meal like lunch or dinner. It also works as a great tiffin or lunch box meal, and can be paired with a coconut chutney or tomato chutney. You can also serve the dish with Gojju and Pachadi from Karnataka cuisine. Here is a recipe for Mavinakayi Chitranna for you to try out. 

Also Read: 4 raw Mango Dishes From South India

Ingredients: 

1 cup raw mango, grated 

2 cups leftover cooked rice 

2 tbsp oil 

1 tsp mustard seeds 

1 tsp urad dal 

1 tsp chana dal 

¼ tsp asafoetida 

3 tbsp peanuts 

2 tbsp coconut, grated 

1 sprig curry leaves 

2 green chillies, chopped 

½ tsp turmeric powder 

Salt, to taste 

2 tbsp coriander leaves, chopped 

Method:

1. Heat oil in a large wok. 

2. Add the mustard seeds, urad dal, chana dal, asafoetida and curry leaves. 

3. Once these temperings stop spluttering, add the peanuts and saute everything for a minute. 

4. Now add the grated raw mango and stir fry on a medium flame.  

5. Add the turmeric powder, green chillies and salt to taste. 

6. Cook for two to three minutes or until the raw mango is cooked. 

7. Meanwhile, reheat the leftover rice in the microwave. You can also get the rice out of the refrigerator half an hour before cooking and let it come down to room temperature naturally. 

8. Now, add the rice and saute quickly without breaking any of the rice grains. 

9. Continue cooking for a few minutes and adjust the salt. 

10. Add the grated coconut and mix well. 

11. Top the Mavinakayi Chitranna with coriander leaves, mix well and serve.