South Indian Mango Rice Recipe

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Mavinkayi Chitranna is a South Indian style mango rice. In Kannada, Mavinkayi means "raw mango" and Chitranna refers to "seasoned rice."

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: Indian

Servings: adults

Calories: 594kcal

Peel, wash and grate the mango pulp. Discard the seed. Keep it aside. Meanwhile prepare the tadka.
Heat oil (or coconut oil) in a heavy-bottomed pan.
Add mustard seeds and let them splutter. Next add white urad, chana, and peanuts. Fry on low heat until they turn golden brown and aromatic.
Toss in the dried red chillies, green chilies, ginger, and curry leaves. Fry for a minute.
Sprinkle the hing (asafoetida) and turmeric. The turmeric gives the dish its iconic sunshine-yellow hue. Mix nicely and cook for a few seconds to waft away the rawness of turmeric.
Add the grated raw mango to the tempering. Sauté for just 2 minutes. You don’t want to cook the mango into a pulp; you just want to take the raw “edge” off and let it absorb the spices. Add salt at this stage.
Turn off the heat. Add the cooked and cooled rice to the tadka pan. Using a light hand or spatula, fold the mango mixture into the rice until every grain is coated in yellow.
Top with a generous handful of chopped coriander and freshly grated coconut.
Mango Rice is traditionally served at room temperature especially during the summer season.

Using leftover rice from the night before actually works best as it has less moisture!
Use the bigger holes of the grater for the purpose. If you grate it too fine, it disappears into the rice; chopped too thick, and you get sour “bites.”