Mango Rice | Simple way to make Mavinakai Chitranna

Quick and simple mango rice | mavinakai chitranna

Learn to make easy and quick tangy mango rice with just one main ingredient.

Mango rice or Mavinakai chitranna - which is authentic south Indian recipe, is made from cooked rice and raw mango, just make a tempering with mustard, jeera, peanuts, chillies and grated raw mango which is sour in taste is added and mixed well, rice should be cooled before mixing to this even left-over rice from previous night can be used. 

Mango rice

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Mango rice or Mavinakai chitranna is a  very apt dish for summer, as we get mangoes in this season. This can be made for breakfast or lunch. Mango rice - tangy, spicy rice recipe is liked by all age groups.

Chitranna is a very popular breakfast recipe in Karnataka, this can be made with lemon, tamarind, coconut, tomatoes and Mango. Mango chitranna is a special dish as this can be made only in mango season, sour-raw mango are picked for this mango rice recipe, like - thothapuri or ginimoothi (most preferred) or  any raw mangoes are also good for this preparation.

Although Mango rice or mavinakai chitranna is preferred for breakfast in karnataka, this can also be made for lunch or dinner. In Karnataka, Mango chitranna (when available) or any chitranna is a must on a festive days along with sweets, vegetables and rice sambar ..etc. Mango rice is right choice for lunch box and would be a healthy food to pack for journey / trips. 

I am sharing a very simple and quick mango rice recipe - mavinakai chitranna, which can be tried by beginners easily. You can add onions, grated coconut, coriander leaves and curry leaves to make them even more tastier. About half a teaspoon of Menthya or methi seeds / fenugreek seeds roasted and crushed to coarse powder, added to this will enhances the flavour of mango rice very authentic raw mango recipe.

Mango comes in summer seasons, when eaten raw mango in summer cools body and an appetizer. Just like vangi bath and puliyogare gojju, the flavourful mango gojju can also be refrigerated for few weeks. Mix with hot rice whenever needed to make an instant Mango rice.  But if you need to store for a longer period do not add onions or coconut.

Do check some of the traditional breakfast recipes in this blog, also some traditional sweets - Athika Palaharam, Pakada Unde / Kadlekai Unde, Ragi Shavige Payasa, Simple Sweet coconut Chutney

Ingredients

       1.  Mango grated (1 cup)

       2.  Rice cooked (3 cups)

 

        

       3.  For tempering 

1.     mustard - 1/2 teaspoon 
2.     urad dhal - 1/2 teaspoon 
3.     chana dal - 1/2 teaspoon
4.     peanuts  - 3 teaspoons
5.     curry leaves - 2 strands
6.     green chillies - 5 to 6
7.     turmeric powder - 1/2 teaspoon
8.     oil - 3 to 4 tablespoons

Method

       1.  Heat a pan and add oil, add mustard, urad dhal, chana dal, peanuts, green chillies, curry leaves, fry till peanuts are cooked

       2.  Add grated mango, turmeric little, salt to taste and mix very well and sauté for 2 to 3 minutes

       3.   Add cooked and cooled rice to this and mix well, remove from flame.

Tasty and delicious mouth watering mango rice ready to taste, very simple. 

How to Make With step by step Pictures

    Heat pan and add oil (4 to 5 teaspoons), add mustard, urad dhal, chana dal, 

       

   Add peanuts, green chillies, curry leaves , fry till peanuts are cooked
       

      Add grated mango, turmeric little, salt to taste 

    

          

                                      

    Add cooked and cooled rice to this and mix well, remove from flame                                     

       

   

      

        

      Tangy Mango Rice is ready to be served