Mango Rice (Mavinakayi Chitranna)

5 from 36 votes

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. It is a simple dish to prepare, making it perfect for weekday meals, lunchboxes, or potlucks.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 319kcal

Author: Shilpa Kerur

Ingredients

For the gojju (masala paste):

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)

For the chitranna

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 tablespoon cilantro

Instructions

Cook the rice:

Wash the rice thoroughly and soak it for 30 minutes.
Cook it until it is just done but not soft or mushy. Spread on a plate and let it cool completely.

Make the masala paste:

Dry roast the ingredients for the spice powder (mustard seeds, fenugreek seeds, curry leaves, and dried chili) for a few minutes until aromatic. Let it cool.
Grind it into a fine powder.
To this powder, add mango, coconut, and jaggery. Grind into a smooth paste using very little water.

Make the chitranna:

Heat oil in a frying pan or kadhai. Add peanuts and fry until they are crunchy. Set them aside.
In the same oil, add mustard seeds and let them splutter.
Add cumin seeds, curry leaves, urad dal, and chana dal. Saute for a few seconds.
Add the ground paste, turmeric powder, and salt. Mix well and let it simmer until the masala is completely cooked and the gojju thickens.
Add the fried peanuts and mix well.
Add the cooked rice. Mix gently taking care not to break the rice.
Add cilantro and serve hot.

Notes

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.

Nutrition