Mango Rice | Raw Mango Rice | Mavinakayi Chitranna

square image of raw mango rice served in white plate with spoonful of rice

5 from 1 vote

Mango Rice | Raw Mango Rice | Mavinakayi Chitranna

Here's a tangy, spicy, raw mango rice recipe made with freshly ground spices. Whether you call it manga sadam, mavinakayi chitranna, or mamidikaya pulihora, this dish is a delightful treat! It's perfect for lunch boxes and ideal for festive occasions, as it contains no onion or garlic.

Prep Time15

Cook Time45

Total Time1

Course: Entree

Cuisine: South Indian

Keyword: mamidikaya pulihora, mangai sadam, mavinakayi chitranna, raw mango rice

Servings:

Calories: 229kcal

Author: Srividhya G

Ingredients

1 cup raw rice
2 cups water to cook the rice
1 raw mango approx 1.5 cups grated
1.75 tsp salt
½ tsp turmeric powder
2 tsp gingelly oil

To Temper

1 tbsp gingelly oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
5 to 7 curry leaves
3 tbsp peanuts

To roast and grind

2 tsps fenugreek seeds
¼ cup coconut fresh or dry (unsweetened)
3 dried red chilies
¼ tsp asafoetida

Instructions

Prep work:

Cook the rice in your preferred way. For 1 cup of rice, I used two cups of water.
Let the rice cool and fluff it with a fork, or add the rice to the cooked mango mix and let it sit.
Peel the mango skin and grate the mango. Depending upon the sourness of the mango, adjust the salt.
Grate the coconut and set aside.

Preparing the masala:

Heat the kadai and add the fenugreek seeds, dried red chilies, coconut, and asafoetida.
Fry till the coconut turns slightly golden brown. Make sure you fry them in low heat.
Let it cool, and grind it without adding any water.

Prepare the rice:

Heat the kadai or pan and add the oil.
Once the oil is hot, add mustard seeds, urad dal, and chana dal. Add the peanuts and curry leaves as the mustard seeds pop.
Now add the grated mango, turmeric powder, and salt.
Cook the mango till the raw smell goes. Usually, it takes 10-12 minutes.
Now add the ground spice mix. Mix well, let it cook for 4 to 5 minutes in low heat, and turn it off.
Add the cooked rice and gingelly oil. Mix. Gingelly oil helps to keep the rice non-sticky.

Video

Notes

Adjust the salt and red chilies as per your preference.
If the fenugreek seeds are burnt, it spoils the taste, so make sure you roast the masala in low heat.
I have tested this recipe with frozen, fresh and dry unsweetened coconut. All of them works well.
While I prefer gingelly oil or peanut oil, you can use oil of your choice.

Nutrition