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Mavinakayi Chitranna | Raw Mango Rice

Tangy , Spicy and Delicious Rice made with Raw Mango is one of the most popular recipe from Karnataka.
Course Breakfast, Main Course
Cuisine Andhra, Karnataka
Keyword Rice Varities
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 People
Calories 256kcal
Author Muktha H S


For Masala Paste

  • 8 no's Dry Red Chilli ,dry roasted
  • 10 no's Methi / Fenugreek seeds , dry roasted
  • ½ teaspoon Jeera Seeds ,dry roasted
  • cup Fresh Coconut
  • 4-5 no's Garlic Cloves,medium size
  • 3 no's Green Chilli
  • 2 no's Cloves
  • ½" inch Cinnamon Stick
  • ¼ teaspoon Turmeric Powder

For Tempering

  • 3 tablespoon Cooking Oil
  • 2 tablespoon Ground nuts
  • ½ Tsp Mustard Seeds
  • 2 Sprigs Curry Leaves
  • 2 no's Dry Red Chillies , Broken
  • ½ tablespoon Chana Dal / Bengal Gram
  • 1 tablespoon Urad Dal

Other Ingredients

  • 1 Cup Raw Mango , grated
  • 5 Cups Cooked Rice
  • 2 tablespoon Coriander Leaves
  • 21/2 -3 teaspoon Salt or as required


For Masala Paste

  • Dry roast dry red chillies , fenugreek seeds , cloves, cinnamon stick and jeera seeds. Allow it to cool.
  • In a blender , add ⅓ cup of fresh grated coconut , green chillies , garlic , roasted spices and ¼ teaspoon turmeric powder.
  • Blend to a coarse paste without adding water.
  • Heat 3-4 tablespoon of cooking oil in a deep pan/kadai.
  • Add ½ teaspoon mustard seeds, allow it to crackle . Then add groundnuts , bengal gram and urad dal . Fry well , till it turns brown.
  • Add Curry leaves and dried red chillies , fry well.
  • Now add in ground masala paste and fry well.
  • Add 1 cup of grated raw mango and saute well .Add 1 teaspoon of salt and mix.
  • Continue to cook till oil releases from corners.
  • Now add in cooked rice and mix well. Turn off the stove
  • Add in chopped coriander leaves , salt 1 ½ -2 teaspoon ( refer notes) and mix well with the rice and serve.


Tasty and Easy Special Mavinakayi C... x
Tasty and Easy Special Mavinakayi Chitranna | Spicy Raw Mango Rice | Ugadi Recipes


  • As sourness of mango varies , keep a check on masala paste before mixing with rice.
  • Before adding the rice , remove ¼ -⅓ cup of prepared masala paste (mavinakayi gojju ) and set aside. After mixing rice with remaining masala , check the taste and add the masala paste accordingly.
  • Note salt is added while cooking Masala paste as well as while mixing with rice at final step.
  • Also if you are serving it later , then do check the salt and tang in rice as it will absorb the flavours and may tend to taste mild. So it's necessary to check before serving and adjust salt and masala paste as  needed.


Calories: 256kcal