Raw mango rice / mavina kayi chitranna  is a delicious rice preparation from South India. It is known by different names as mavin kayi chitranna in karnataka , mamidkayi pulihora in Andhra pradesh or mangai sadam in Tamil nadu.

Today is Mother’s Day and this post of raw mango rice is dedicated to my mother and mother in law. I am grateful to them for all the values and love they have showered on me. God could not be everywhere and hence he made mothers goes the saying.  They are the source of utmost strength which keeps the family sailing smoothly.

We really know the value of mother when we become one. We then realise the number of sacrifices they made for us. the heart of a mother is a deep abyss at the bottom of which you will find forgiveness.

The best thing about summer is the mangoes. One can enjoy this fruit only in this season. We tend to prepare a huge variety of dishes with mango, from pickles to desserts. Raw mango rice is one such preparation which is not only tasty but can be made in half an hour.

Raw mango rice is a dish relished by all South Indians. It is usually prepared during Ugadi and paired with papads and some sweet dishes.

My other South Indian rice recipes from the blog:    Kempu Chitranna,     Sesame rice,  Bisebelebath

raw mango rice

Raw Mango Rice / Mavinakayi Chitranna

Measurement used : 1 cup = 250 ml

Ingredients:

• 1 cup raw rice
• 1 raw mango
• 1 tablespoon oil
• 1 teaspoon bengal gram
• 1 teaspoon urad dal
• 2 tablespoon groundnuts
• 1 red chilly
• 4 green chilly
• 1 inch ginger
• a few curry leaves
• 1/4 cup fresh grated coconut
• salt to taste

Method:

1. Wash the rice and cook it in the pressure with less water. The grains of the rice should be separate.
2. Wash the mango and peel the skin, grate it.
3. Once the pressure is released, remove the rice and put it in a wide plate to cool.
4. Take oil in a pan, add mustard seeds, as it crackles put bengal gram and urad dal to it. Once it turns golden, add red chilly and groundnuts to it. saute for some time. Put asafoetida and turmeric powder to it. Now, add the green chilly pieces to it along with curry leaves.
5. Put the grated mango to it and saute for two to three minutes.
6. Then, add fresh coconut to it and continue to saute for two more minutes.
7. Remove from flame and keep it aside, put the rice and mix it gently.
8. Raw mango rice is ready to serve.

Take a tip:

• The raw mango should be tart. Use the pickle variety mango preferably.
• Instead of grating, one can grind it also.

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Raw Mango Rice / Mavinakayi Chitranna

Raw mango rice is a delicious rice preparation with the goodness of coconut and raw mango. 

Course dinner ideas, festive treats, lunch ideas

Cuisine Indian, karnataka, South Indian

Keyword raw mango recipe, rice preparation, south indian dishes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Author Jayashree

Ingredients

• 1 cup rice
• 1 raw mango
• 2 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 1/2 teaspoon turmeric powder
• 1 teaspoon bengal gram
• 1 teaspoon urad dal
• 2 tablespoon ground nut
• a few curry leaves
• salt to taste
• 1 tablespoon fresh coconut
• 1 red chilly
• 4 green chilly

Instructions

• Wash the rice and cook in the pressure cooker, the grains should be separate.
• Wash, peel the skin and grate the mango. Keep it aside for further use.
• Take oil in a pan, add the mustard seeds, as it crackles, put bengal gram and urad dal to it. Saute for a few seconds, add the groundnuts and red chilly , let it cook for a few seconds, throw in the green chilly pieces and curry leaves. 
• Put the grated mango to it. Saute for sometime, add grated coconut to it. A few more seconds on flame and remove it. 
• Add rice and salt to it. Mix well. 
• Raw mango rice is ready to serve. 

Notes

• The raw mango should be sour.
• The seasoning made can be stored and mixed when required.

raw mango rice, mavina kayi chitranna

raw mango rice, mavina kayi chitranna

Happy Mother’s Day to all women out there.

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