I feel I really need to share one of my favorite childhood memories here. Every time my dad brought home fresh raw mangoes from the weekly vegetable market during mango season, the excitement in our house was contagious! Firstly, we would just cut the raw mango into smaller pieces and eat it with a mixture of red chili powder, sugar, and salt. I’m not sure if you have similar memories, but man, that was super tasty. Secondly, the homemade raw mango pickle was very popular in our house. Then, comes the mom’s tasty raw mango chutney we had with dosa or idli. Oh, every bite sent my taste buds on a jolly ride. Lastly, Raw Mango Rice, also called Mavinakayi Chitranna in my native language, (Kannada) was the most popular raw mango recipe I can think of. There are many variations for making this rice. Today, I am sharing a festival recipe, a simple no onion, no garlic green mango rice. The one my mom makes is with onions and fresh coconut. This Mavinakayi Chitranna is most commonly prepared during Mango season, especially during the Ugadi festival, along with hesarubele carrot kosambari, holige, mavinakayi seekarane, steamed rice, and obattu saaru. But these days, raw green mango is available all around the year in Indian Grocery stores in the USA, so do try and let me know your feedback in the comments section. Other popular rice recipes from Karnataka are bisi bele bath, vegetable pulao, menthya bhath, ghee rice, pongal, and biranji anna. Also, try this easy Instant Pot pressure cooker lemon rice recipe from my blog.
Ingredients for Green Mango Rice
Oil: Use any cooking oil. Peanuts: Roasted Peanuts give a nice crunch to the dish, so don’t skip it. You can also use roasted cashews. Mustard seeds, Urad dal, and Chana dal: are part of any South Indian tempering. You can increase the quantity if you desire. Green chilies: I have used 2 Indian green chili peppers. You can adjust according to your preference. Curry leaves: Do not skip this, more, the better. Ginger: is optional, but adding this gives a nice flavor. Raw mango: I have used sour green mangoes that are peeled & grated. Cooked rice: You can either use sona masoori or basmati rice. Traditional Mango rice is made from sona masuri rice. In the video recipe, basmati rice is used.
How to Make Raw Mango Rice
Wash the rice and cook the rice in an Indian pressure cooker or Instant Pot electric cooker. Check out the detailed recipe for How to Cook Perfect Sona masoori in Instant Pot. Once cooked, spread it out on a wide plate and let it cool completely, this step helps to achieve separate and nonmushy rice. You can also use leftover rice to prepare this recipe. Add oil to a Kadai. Once it’s hot, add the peanuts and fry them until they turn slightly golden brown. Take them out and keep them aside. Then add mustard seeds. Once the seeds stop popping, add the chana dal and urad dal and saute for 30 seconds until the dals turn light golden brown. Next, add curry leaves, dry red chili, green chilies, ginger, and asafoetida, and saute for a few seconds. Furthermore, add grated mango and turmeric and cook for 2-3 minutes on medium heat. Once cooked, turn off the gas. Now add cooked rice, roasted peanuts, and salt, and mix well. You can also add some fresh shredded coconut here. Sprinkle coriander leaves and serve immediately.
Variations
I have used sona masoori rice in this Mavinakayi Chitranna recipe. You can add basmati rice as well. You can also grind raw mango, fresh coconut, and green chili into a coarse paste and later add it to the tempering for a variation.
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