Mango Rice Recipe (Mavinakayi Chitranna)
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4
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Calories
530 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Mango Rice Recipe (Mavinakayi Chitranna)
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This Mango Rice recipe (also called as Mavinakayi Chitranna in Kannada) is tangy, comforting and loaded with flavors. It is made with unripe green mangoes, coconut, spices, peanuts, sesame seeds and herbs.
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Ingredients
For pressure cooking rice
- 1.5 cup rice - any regular non-sticky short-grained or medium-grained Indian rice variety or basmati rice
- ½ teaspoon salt
- ½ teaspoon neutral cooking oil generic cooking oil
- 2.5 cups water
For the mango paste
- ½ cup coconut grated fresh
- 1.5 cups Mango 250 grams, peeled raw unripe green mangoes, chopped
- 3 to 4 dried red chili - broken and deseeded
- 1 green chili - chopped, ½ to 1 teaspoon chopped
- 1 teaspoon white sesame seeds
- 2 teaspoons peanuts
- 1 teaspoon jaggery or add as required, optional
Other ingredients
- 3 tablespoons peanut oil or sesame oil or any oil
- 1 or 2 dried red chili - broken and deseeded
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal - optional
- 1 teaspoon urad dal - optional
- 3 to 4 tablespoons peanuts
- 1 pinch asafoetida - hing
- ¼ teaspoon turmeric powder (ground turmeric)
- 12 to 15 curry leaves or 1 sprig of curry leaves
- salt as required
Instructions
Cooking rice
- First, soak rice in water for 20 minutes. Use any regular non-sticky rice or basmati rice.
- After 20 minutes, pressure cook the rice with 2.5 cups water, salt and oil for 2 whistles on high heat.
- You can also cook the rice in a pot. If cooking in a pot, then you may need to add more water.
- When the pressure settles down naturally, spread the rice on a plate.
- Keep aside and allow the rice to cool at room temperature. When the rice is warm, cover and keep so that the rice grains do not dry out.
- While the rice is cooking, rinse, peel and chop the raw mango.
Making mango paste
- In a grinder jar, add the chopped mangoes along with dried red chilies (broken and deseeded), chopped green chili, sesame seeds, peanuts, grated coconut and powdered or grated jaggery.
- I added jaggery to balance the sourness of the mangoes. If you don't have dried red chilies, add a total of 2 to 3 green chilies.
- I used Byadgi red chilies which are not very hot. If using a hotter variety of red chilies, reduce the amount to 1 or 2.
- Without adding any water, grind to a semi-fine paste. Don't make a fine paste. Keep aside.
Making mango rice
- In a pan, heat oil and add peanuts.
- On low heat, sauté the peanuts till they change color.
- Then, bring the peanuts to the side of the pan and add mustard seeds in the center. Let the mustard seeds crackle.
- You can also add 1 teaspoon each of chana dal and urad dal at this step. If adding chana dal or urad dal, allow them to turn golden before you proceed to the next step.
- When the mustard seeds crackle, add curry leaves and dried red chilies. Stir and sauté till the red chilies change color.
- Then, add asafoetida and turmeric powder. Mix well.
- Now, add the ground raw mango-coconut-spices paste. Stir and sauté for 3 to 4 minutes on low to medium-low heat or until the mixture thickens more and comes together. Next, season with salt.
- Stir and mix very well again. Remove pan from the stovetop and set aside on the kitchen countertop.
- Add the sautéed raw mango-coconut-spices masala to the cooked rice. You can mix in batches or at once. The rice has to be at room temperature before you start mixing.
- Now, with your hands, gently mix the rice with the raw mango-coconut-spices masala. I mixed both the cooked rice and the masala in batches in a bowl.
- Serve Mango Rice with some fried papads or chips.
- You can also serve with some yogurt or pickle. While serving, you can also garnish Mango Rice with chopped coriander leaves if you prefer.
Notes
- Make the recipe only with green sour tasting mangoes and not semi-sweet or semi-ripe mangoes.
- Adjust the green chillies and red chillies according to the spice level you need.
- To balance the sour taste, jaggery is added. You can use sugar in place of jaggery. Add jaggery less or more according to your taste preferences. You can also omit adding jaggery if you prefer.
Nutrition Information
Show Details
Calories
530kcal
(27%)
Carbohydrates
74g
(25%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
9g
(45%)
Sodium
634mg
(26%)
Potassium
332mg
(7%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
983IU
(20%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
38mg
Vitamin B6
1mg
Vitamin C
85mg
(94%)
Vitamin E
3mg
Vitamin K
4µg
Calcium
65mg
(7%)
Vitamin B9 (Folate)
403µg
Iron
2mg
(11%)
Magnesium
59mg
(15%)
Phosphorus
161mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 634mg | 26% |
| Potassium | 332mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 983IU | 20% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 38mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 85mg | 94% |
| Vitamin E | 3mg | |
| Vitamin K | 4µg | |
| Calcium | 65mg | 7% |
| Vitamin B9 (Folate) | 403µg | |
| Iron | 2mg | 11% |
| Magnesium | 59mg | 15% |
| Phosphorus | 161mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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