Raw mango rice, mavinakayi chitranna, or mamidikaya pulihora is South Indian green mango-flavored rice. This variety of rice is a lovely variation of the popular lemon rice but with a tang from green mangoes. Here is how to make it.
If you like green mangoes, then try these recipes too – Aam Panna, Green Mango Chutney, Kerala style Mango Pickle, Rajasthani Aam ka Achar, Avakaya Pachadi, or Aam ka Chunda.
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About This Recipe
Raw mango rice, also known as mamidikaya pulihora (Andhra) or mavinakayi chitranna (Karnataka), is a simple South Indian preparation where cooked rice is sauteed along with grated green mango, ginger, green chili, peanuts, fresh coconut, coriander leaves, and tempering of lentils, mustard seeds, curry leaves, and dry red chilies.
Lemon rice, pepper rice, tomato rice, and coconut rice, are a few rice recipes that are regular at home, but as summers are here and mangoes are freshly available, I tried my hands on this green mango rice and everyone at home loved it.
Slight tangy and spicy, this raw mango rice has become my absolute favorite recipe to make this summer.
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
Rice – You will need cooked white rice to make this recipe. It is a great way to use leftover 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.
You can also use brown rice, quinoa, couscous or cauliflower rice in place of white rice.
Green Mangoes – The star ingredient of this recipe is green mangoes. Choose the mangoes that are tart. But if you are not very fond of tart flavor, then go for the ones which are very slightly ripened.
Others – You will a few more basic ingredients like split and husked black gram (white urad dal), Bengal gram (chana dal), roasted peanuts, curry leaves, dry red chilies, mustard seeds, asafoetida, ginger, green chili, coriander, turmeric powder, and salt.
How to make Raw Mango Rice?
Cook 1 cup of raw white rice and cool it completely before using it in this recipe. We need 2 cups of cooked rice. If you have cooked the rice fresh, then the best way to cool it quickly is to spread it on a baking sheet and refrigerate it for 20 minutes.
Next, prepare the green mangoes. Choose firm and tart mangoes and wash them well with water. Wipe the mangoes using a kitchen towel and peel them using a sharp paring knife. Now grate the mangoes using the small hole of a box grater. Discard the pit.
Note – Don’t throw away the pit. You can use them while cooking the lentils. It will add a nice tang to them.
Heat 2 tablespoon vegetable oil in a pan
Once the oil is hot, add 1 teaspoon mustard seeds, 1 teaspoon urad dal, 1 teaspoon chana dal, 10-12 curry leaves, 2-3 dry red chilies, and ¼ teaspoon asafoetida and fry on medium heat until the dal turns a little brown (1-2 minutes).
Add 1 cup of grated green mango, 2 teaspoon chopped green chili and 1 teaspoon finely chopped ginger and cook for 2-3 minutes.
Add 2 cups of cooked rice, ½ teaspoon turmeric powder, ¼ cup roasted peanuts, and salt to taste and mix well. Cook for 2-3 minutes on low heat.
Finally, add 2 tablespoon chopped coriander to the pan and mix well. Serve the rice hot with any raita of your choice.
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.
Raw mango rice also called 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 chilies, 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, and roasted peanuts.
Serving Suggestions
This rice is so flavourful, that it can be had on its own.
You can even serve it along with yogurt, raita, pickle and a side of papad.
Storage Suggestions
You can keep this rice in the refrigerator for 2-3 days. Reheat in a microwave or a pan. Splash a little water if the rice looks dry while reheating.
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Recipe Card
Raw Mango Rice Recipe
Ingredients
- 2 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon split and husked black gram (white urad dal)
- 1 teaspoon Bengal gram (chana dal)
- 10-12 curry leaves
- 2-3 whole dry red chilies
- ¼ teaspoon asafoetida (hing)
- 1 cup peeled and grated green mangoes
- 2 teaspoon chopped green chili
- 1 teaspoon finely chopped ginger
- 2 cups cooked rice
- ¼ cup roasted peanuts
- ½ teaspoon turmeric powder
- salt (to taste)
- 2 tablespoon chopped coriander (chopped)
Instructions
- Cook 1 cup of raw white rice and cool it completely before using it in this recipe. We need 2 cups of cooked rice. If you have cooked the rice fresh, then the best way to cool it quickly is to spread it on a baking sheet and refrigerate it for 20 minutes.
- Next, prepare the green mangoes. Choose firm and tart mangoes and wash them well with water. Wipe the mangoes using a kitchen towel and peel them using a sharp paring knife. Now grate the mangoes using the small hole of a box grater. Discard the pit.
- Note – Don't throw away the pit. You can use them while cooking the lentils. It will add a nice tang to them.
- Heat 2 tablespoon vegetable oil in a pan.
- Once the oil is hot, add 1 teaspoon mustard seeds, 1 teaspoon urad dal, 1 teaspoon chana dal, 10-12 curry leaves, 2-3 dry red chilies, and ¼ teaspoon asafoetida and fry on medium heat until the dal turns a little brown (1-2 minutes).
- Add 1 cup of grated green mango, 2 teaspoon chopped green chili, and 1 teaspoon finely chopped ginger and cook for 2-3 minutes.
- Add 2 cups of cooked rice, ½ teaspoon turmeric powder, ¼ cup roasted peanuts, and salt to taste and mix well. Cook for 2-3 minutes on low heat.
- Finally, add 2 tablespoon chopped coriander to the pan and mix well. Serve the rice hot with any raita of your choice.
Did you make this recipe? Let me know!