This time I am bringing to you a very simple yet authentic south indian dish. It is called as Maavina kayi (raw mango) chitranna (rice) in kannada language. There are two reasons for me posting this recipe. One: Since the festival of Dassehra is on, I thought it would be apt for me to post this rice dish which is mostly prepared during festivities and weddings. The second reason being, it is the summer in Tanzania and there is fresh produce of mangoes everywhere. So I just couldn’t think of a better way to welcome the king of fruits.
This is a very simple recipe which involves very few ingredients. The key to this dish is the raw mango which adds a tangy flavour to the rice. This tang is beautifully balanced by the fragrant seasonings of chillies, curry leaves and a good amount of peanuts or cashew nuts.
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Maavinakayi Chitranna – Raw Mango rice
- Total Time: 20 minutes
- Yield: 4 1x
Description
The key to this dish is the raw mango, which adds a tangy flavour to the rice.
Ingredients
- Cooked basmati rice- 2 cups (480 ml)
- Raw mango- 1 med or 2 small, peeled and grated
- Salt to taste
- Oil- 2tbsp (30 ml)
- Clarified butter- 1 tbsp (15 ml)
- Peanuts or cashew nuts or both- 3tbsp (45 ml)
- Green chilli- 1-2, chopped fine
- Dried Red chilli- 1,
- Asafotida- A big pinch
- Curry leaves- 10
- Turmeric- 1/4tsp
- Grated fresh coconut- 3tbsp (45 ml)
- Mustard seeds- 1/2tsp
Instructions
- Heat oil in a heavy bottomed pan and add the mustard seeds.
- Once they sputter add the peanuts or cashewnuts at this stage and fry till they turn brown.
- Add the curry leaves and fry till they are crisp add the red chilli and the asafotida and fry for a few seconds more.
- Add the grated mango, turmeric powder, green chilli, and salt and fry for 3-4 mins.
- Add the cooked rice at this stage and mix well.
- Add the grated coconut and the clarified butter and mix well.
- Serve hot with raita or papadum
Notes
- If the raw mangoes are not sour enough, then a tspn of lime juice can be added to the rice in the end.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 330
Frequently Asked Questions
Does this use ripe mango or raw unripe mango?
Raw, unripe mango — that’s the whole point of the dish. The raw mango is peeled and grated, and its tartness is what balances the fragrant seasonings of chillies, curry leaves, and peanuts. A ripe, sweet mango would throw the whole balance off. 
What if my raw mangoes are not sour enough?
Add 1 tsp of lime juice to the rice at the end. That restores the tangy balance the dish depends on without changing anything else about the flavor.
What is asafetida and what does it do in this dish?
Asafetida is a pungent dried resin used in South Indian cooking as a flavor enhancer. I add a big pinch to the hot oil along with the curry leaves and dried red chilli and fry it for just a few seconds — enough to release its aroma into the oil before the grated mango goes in. It gives the dish that distinctive depth you find in South Indian rice preparations.
How is Maavinakayi Chitranna traditionally served?
Serve it hot with raita or papadum. This is a dish I associate with Karnataka festivities and weddings — it’s made for the kind of occasions where you want something fragrant, bright, and celebratory on the table.
