Raw Mango Rice, Mavinakayi Chitranna or Mamidikaya Pulihora is South Indian green mango flavoured rice. This variety rice is lovely variation of the popular lemon rice but with a tang from green mangoes. Here is how to make it.
South Indian cuisine is so huge, that sometimes I really get confused on what to make when there is South Indian food on the menu.
Whatever the menu comprises of, one thing I always makes sure, there is one Mixed Rice recipe on the table, because I just love the flavours and taste of the same.
These are so easy to make and gets ready in no time.
And in minutes, you have one more dish ready to serve on the dining table.
Lemon Rice, Pepper Rice, Tomato Rice and Coconut Rice, are two mixed rice recipes that are regular at home, but as summers are here and mangoes are freshly available, I tried my hands on Raw Mango Rice.
Slight tangy and spicy, this rice has become my absolute favourite recipe to make this Summers.
It is also a great way to use the leftover rice, and it turns out even better with a day old rice.
If you are making it with fresh rice, just make sure you cool the rice to room temperature before mixing it with other ingredients.
So, if you are looking for a light South Indian meal or to serve as a side dish with your weekend feast, then do give this rice recipe a try.
Here are some more Raw Mango Recipes, you can try your hands on – Raw Mango Chutney, Raw Mango Dal, Aam Panna, Raw Mango Rasam, Aam Ki Launji and Raw Mango Kadhi.
About the recipe
Also known as Mamidikaya Pulihora or Mavinakayi Chitranna, it is a simple South Indian preparation where cooked rice is sauteed along with grated raw mango, ginger, green chilli, peanuts, coconut, coriander leaves and a South Indian tadka of dals, mustard seeds, curry leaves and dry red chillies.
It is a perfect recipe to pack in your Lunch Box, as it is easy and takes just 15 minutes, if you already have some cooked rice.
Ingredients
Serving Suggestions
This rice is so flavourful, that it can be had on its own.
You can even serve it along with Curd, Raita, Pickle and a side of papad.
Variations
Here, I have made an Andhra Style version, so if you want to make the same you can go ahead and follow the same recipe.
But If you want to make Karnataka Style Rice, then it is made a little bit differently.
This Raw Mango Rice also called as Mavinakayi chitranna uses a “Chitranna Masala Powder” when made in Karnataka style.
This masala is made with chana dal, peanuts, sesame seeds, mustard seeds, dry red chillies, dry coconut, cinnamon stick, peppercorns, fenugreek seeds, cumin seeds, curry leaves and asafoetida.
These spices are dry roasted and then powdered to use in this mixed rice.
The rice is cooked with a south indian tempering, chitranna powder, jaggery, roasted peanuts and rice.
Step By Step Recipe
Heat oil in a pan.
Once the oil is hot, add mustard seeds, urad dal, chana dal, curry leaves, dry red chillies and hing and fry until the dal turns a little brown.
Add grated raw mango, green chilli and ginger and cook for 2-3 minutes.
Add cooked rice, turmeric powder, peanuts and salt to taste and mix well. Cook for 2-3 minutes on low heat.
Add coriander and mix well.
Raw Mango Rice Recipe
Ingredients
- 2 tbsp Vegetable Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- 10-12 Curry Leaves
- 2-3 Dry Red Chillies
- 1/4 tsp Hing
- 1 cup Raw Mango (peeled and grated)
- 2 tsp Green Chilli (chopped)
- 1 tsp Ginger (finely chopped)
- 2 cups Cooked Rice
- 1/4 cup Roasted Peanuts
- 1/2 tsp Turmeric Powder
- Salt (to taste)
- 2 tbsp Coriander Leaves (chopped)
Instructions
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds, urad dal, chana dal, curry leaves, dry red chillies and hing and fry until the dal turns a little brown.
- Add grated raw mango, green chilli and ginger and cook for 2-3 minutes.
- Add cooked rice, roasted peanuts, turmeric powder and salt to taste and mix well.
- Cook for 2-3 minutes on low heat.
- Add coconut and coriander and mix well.
Did you make this recipe? Let me know!