Mavinakayi Chitranna | Mavinakayi Chitranna Recipe | Mango Rice

mavinakayi chitranna or mango rice

Mavinakayi chitranna or mango rice is a rice delicacy made from mavinakayi or raw mango. This food has a tangy taste, which many like. Add this dish to your list of favorite recipes, because this mango rice is super-delicious. On the festival day of Ugadi, mavinakayi chitranna is an item made as nyvedhyam to the God.

Raw mango takes the center stage in the mavinakayi chitranna recipe. If you want this food to be sour, use the regular variety of raw mango. Want this rice item to be less sour or have a mild sweet taste? Use the totapuri mango. It is known as ginimoothi mavinakayi in Kannada.

In addition to its fine taste, another plus point of the mavinakayi chitranna recipe is it needs only the everyday ingredients. From groundnut to hing, coriander leaves to coconut gratings, these items knit together to make this rice dish finish first in the taste race.

Simple cooking steps are another trait of this food. All these points should make you keen to know how to make mango rice or mavinakayi chitranna.

You can also use left-over rice to make this rice dish.

Use the mustard-methi-jeera powder, as given in this recipe, to make mavinakayi chitranna. This powder is said to balance the heat effect of raw mango.

Relish mavinakayi chitranna as is. Coconut chutney, as a side dish, can make the taste buds happier. Masala vada or aloo bonda are some of the other fine side dishes for this popular rice item.

Visit the Indian Mango Recipes page for more mango, aam or mavinakayi recipes.

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Quantity: About 2 cups of mavinakayi chitranna


1. Raw mango / mavinakayi 1, medium size
2. Cooked rice about 2 cups
3. Oil 1-and-1/2 tablespoon
4. Mustard 1/4 teaspoon
5. Groundnut 1 tablespoon
6. Channa dal 1 teaspoon
7. Urad dal 1 teaspoon
8. Jeera 1/4 teaspoon
9. Green chilies 3-4, cut into pieces
10. Curry leaves 1 sprig
11. Turmeric powder 1/8 teaspoon
12. Hing few pinches
13. Coconut gratings 2 tablespoons
14. Coriander leaves few sprigs
15. Salt to taste

Ingredients for Making Powder

1. Methi seeds, 1/8 teaspoon
2. Jeera 1/2 teaspoon
3. Mustard 1/4 teaspoon

How to make Mavinakayi Chitranna?

Mavinakayi Chitranna Video

Spread the rice on a plate to cool if the rice is hot. Otherwise, while mixing the hot rice with the seasoning the rice may break.

Roast the methi till it turns to golden brown.

Transfer to a bowl.
2. Roast the jeera till it becomes hot.

There is no need to fry the jeera till it splutters.

Transfer to the bowl.
3. Roast the mustard till it starts to splutter.

Transfer to the bowl.

Grind methi, jeera and mustard into a powder.
4. Wash the mavinakayi or raw mango.

Remove the top.
5. Grate the mango.
6. Grind mango and coconut gratings to a coarse mixture.

Add water, if necessary, to grind.
7. Heat oil till it becomes hot.
8. Add mustard.

Add groundnut when the mustard begin to splutter. Mix.
9. Add chana dal.

Fry for a few seconds.
10. Add urad dal and jeera.

Fry till the dal turns to golden brown.
11. Add chilies and curry leaves.

Fry for a few seconds.
12. Add hing. Mix.

Add turmeric.

Fry for a few seconds.
13. Add mango mixture.

Fry till the oil starts to separate.
14. Add salt.

Fry for a few seconds.
15. Add methi-jeera-mustard powder.

Mix. Switch-off the stove.

Mavinakayi chitranna seasoning is ready.
Keep aside a small quantity of the seasoning and rice. This way, if need be, you can add this rice and or seasoning to the chitranna for adjusting the taste.

Add rice.


Adjust the salt.

Add chopped coriander leaves. Mix.
17. Mavinakayi chitranna / raw mango rice is ready.

mavinakayi chitranna

TIPS Mavinakayi Chitranna
1. Add chopped ginger, in Step 11, to make the chitranna spicier and healthier.
2. Add a few cloves of garlic, in Step 11, to make the chitranna spicier and healthier.
3. You can store the seasoning in the fridge for 5-6 days.