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5
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Mango Rice | Raw Mango Rice | Mavinakayi Chitranna
Summer special raw mango or green mango rice with freshly ground spices! Call it manga sadam or mavinakayi chitranna or mamidikaya pulihora; this recipe is indeed a treat!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Entree
Cuisine:
South Indian
Keyword:
raw mango rice
Servings:
8
Calories:
102
kcal
Author:
Srividhya G
Ingredients
1
Raw Mango
1
cup
Rice
I used sona masoori variety
2
tsp
Salt
adjust as per taste
2
cup
Water
1
tsp
Turmeric powder
2
tsp
Gingelly oil
Optional
To Temper
1
tbsp
Oil
2
tbsp
Peanuts
2
tsp
Mustard seeds
1
tsp
Channa dal
1
tsp
Urad dal
10
Curry leaves
To roast and grind
2
tsp
Fenugreek seeds
¼
cup
Coconut
grated
3
Red chilies
¼
tsp
Hing
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 fork.
Peel the mango skin and grate the mango. Depending upon the sourness of mango, adjust the salt.
Grate the coconut and set aside.
Preparing the Masala
Heat the kadai and add the methi seeds and red chillies and fry them for couple of minutes in low heat.
Now add the hing and grated coconut and fry till the coconut turns slightly golden brown. Make sure your fry them in low heat.
Let it cool and grind it without adding any water.
Steps
Heat the kadai or pan and add the oil.
Once the oil is hot, add mustard seeds, Urad dal, channa dal. As it splutters add peanuts.
As peanuts turn golden brown, add turmeric and curry leaves.
Mix them well and add the grated mango and salt.
Cook the mango till the raw smell goes. Usually, it takes 10-12 minutes.
Now add the fresh ground masala. Mix well and let it cook for 4 to 5 minutes in low heat and turn off the heat.
Add the cooked rice and gingelly oil. Mix together. Gingelly oil helps to keep the rice non-sticky.
Mango rice is ready. Serve with papad or with cucumber raita
Notes
Adjust the salt and red chilies as per your preference.
If the fenugreek seeds are burnt it spoils the taste, so make sure your roast for the masala in low heat.
Nutrition
Calories:
102
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
587
mg
|
Potassium:
92
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
377
IU
|
Vitamin C:
34
mg
|
Calcium:
17
mg
|
Iron:
1
mg