Mavinakayi Chitranna Recipe (Spiced Raw Mango Tempered Rice)
Cuisine: South Indian
Course: Lunch
Diet: Gluten-Free
Mavinakayi Chitranna, or Spiced Raw Mango Tempered Rice, is a flavorful South Indian dish that is perfect for those hot summer days when raw mangoes are in abundance. The tangy tartness of raw mango, paired with a fragrant tempering of spices like mustard seeds, curry leaves, and green chillies, makes this rice dish a refreshing and tasty treat. It’s a wholesome, quick-to-make, gluten-free meal, ideal for lunch, dinner, or even a picnic. This recipe showcases the balance of sour, spicy, and savory elements that make South Indian cuisine so unique.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked Rice | 2 cups (leftover works fine) |
| Raw Mango (grated) | 1 mango |
| Black Urad Dal (split) | 1/2 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Green Chillies (slit) | 2 |
| Curry Leaves | 2 sprigs |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Salt | To taste |
| Coriander Leaves (Dhania) | A small bunch, finely chopped |
| Gingelly Oil | 1 tablespoon |
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Rice:
To begin making Mavinakayi Chitranna, start by preparing the rice. If you’re using fresh rice, cook it until fluffy, spread it out on a wide plate, and allow it to cool completely. This step prevents the rice from becoming soggy and clumpy when mixed with the other ingredients. Alternatively, leftover rice works perfectly for this recipe. If you need help cooking rice, check out our Steamed Rice Recipe for both the pressure cooker and saucepan methods. -
Tempering the Spices:
In a heavy-bottomed wok or kadai, heat the gingelly oil over medium flame. Add the mustard seeds, black urad dal, and chana dal. Roast the dals until they turn golden brown. This should take about 3-4 minutes. Stir occasionally to ensure they don’t burn. -
Add Aromatics:
Once the dals are golden, add the curry leaves, slit green chillies, and asafoetida. Saute for a few seconds until the curry leaves crisp up, and the wonderful aroma of asafoetida and curry leaves fills the air. -
Add the Raw Mango:
Now, add the grated raw mango and turmeric powder. Saute the mixture for about 2 minutes, allowing the mango to soften slightly. The raw mango will release its tartness, making the rice tangy and flavorful. -
Combine with Rice:
Add the cooked rice to the pan, followed by salt to taste. Gently mix everything together so that the rice is evenly coated with the tempering and mango mixture. Stir and cook for an additional 2-3 minutes, allowing the flavors to meld together. -
Finishing Touches:
Turn off the flame and stir in the finely chopped coriander leaves. This adds a burst of freshness and color to the dish. -
Serve:
Taste the Mavinakayi Chitranna and adjust the salt if necessary. If you prefer it more tart, you can add a little more raw mango. Transfer the dish to a serving bowl and serve it hot.
Serving Suggestions
Mavinakayi Chitranna pairs wonderfully with a refreshing Tomato Onion Cucumber Raita or a High-Protein Peanut Chutney. Add a side of crispy roasted papad to complete the meal. This dish is perfect for lunch or dinner and also makes an excellent addition to a picnic spread.
This recipe for Mavinakayi Chitranna not only highlights the versatility of raw mango but also brings out the vibrant flavors of South Indian spices in a delightful and easy-to-make dish. Whether you’re a seasoned cook or a beginner, this tangy rice is sure to be a hit at your dining table.
