Name: Mango Rice (Mavinakayi Chitranna)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups green mango (cut into cubes or grated); ½ cup coconut ((fresh or frozen) grated); ½ teaspoon mustard seeds; 1 teaspoon fenugreek seeds; 6-7 curry leaves; 5-6 dry red chili ((adjust as per taste)); 1½ cups Basmati rice; ½ teaspoon jaggery; 2 tablespoon oil; ¼ cup peanuts; 1 teaspoon mustard seeds; 8-10 curry leaves; 1 teaspoon cumin seeds; 1 teaspoon split black gram (urad dal); 1 teaspoon split Bengal gram (chana dal); ½ teaspoon turmeric powder; Salt (to taste); 2 tbsp cilantro

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5 from 36 votes

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Mavinakayi chitranna is a delectable vegan rice dish that features raw or green mango as its star ingredient. This rice dish is a delightful combination of raw mango and coconut, creating a unique balance of tangy, spicy, and mildly sweet flavors that are sure to excite your taste buds.

Mavinakayi means raw/green mango in Kannada. There are two ways of making the dish - add grated green 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.

Why you will love this recipe?

This rice dish is both vegan and gluten-free.
It's a straightforward recipe to follow, and it's an ideal option for lunchboxes and potlucks.
The dish is bursting with flavor and utterly delicious, making it an excellent choice for any meal.

Ingredients

Green mangos: Sour mangos work really well for this dish. 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 them.

Rice: I have used Basmati rice to make this dish. Sona Masuri also can be used. I 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.

Spices: I use fenugreek seeds and mustard seeds, which add a distinctive flavor to the dish.

See the recipe card for full information on ingredients and quantities.

Variations

I prepare this dish using dried red chili (either Byadgi or Kashmiri, which are mild versions). You may replace it with green chilies. The only difference would be the color of the dish - green with green chili and reddish-brown with red chili.

Making gojju and then making the cooked rice in it 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 the grated raw mango in it, and toss it with rice.

Step-by-step instructions

Step 1: Dry roast mustard seeds, fenugreek seeds, dry red chili, and curry leaves. Let it cool completely. Grind them into a fine powder (images 1 and 2).

Step 2: To this powder, add raw mango, coconut, and jaggery. Grind into a smooth paste using very little water (images 3 and 4).

Step 3: Heat oil in a frying pan or kadhai. Add peanuts and fry until they are crunchy. Set them aside (image 5).

Step 4: In the same oil, add mustard seeds, cumin seeds, curry leaves, urad dal, and chana dal. (image 6)

Step 5: Add the ground paste, turmeric powder, and salt. Mix well and let it simmer until the masala is completely cooked and the gojju thickens (images 7 and 8).

Step 6: Add the fried peanuts. Mix everything well and simmer for about a minute (images 9 and 10).

Step 7: Add the cooked rice. Mix gently, taking care not to break the rice (images 11 and 12).

add cilantro and serve. — Add cilantro, mix, and serve.

Expert Tips

Use sour mangos to make this mango rice. 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 a boil. For Basmati rice, 15-17 minutes is sufficient. Drain the water and spread it on a plate so that it cools down completely.

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.

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