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Raw Mango Rice | Mavinakayi Chitranna

Mavinakayi Chitranna

Raw mango rice, known as Mavinakayi Chitranna or Mangai Sadam, is a tangy and flavorful South Indian dish made with raw green mangoes, tempered spices, and cooked rice, often enjoyed during mango season. It is a popular lunchbox meal and can be prepared using leftover rice for convenience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Cooked rice: 2 cups approximately 400 g
  • Raw green mango: 1 medium peeled and grated, about 1/2 to 3/4 cup or 120–180 g
  • Oil: 2 tablespoons 30 mL
  • Mustard seeds: 1 teaspoon 5 g
  • Urad dal black gram: 1 teaspoon (5 g)
  • Chana dal split chickpeas: 1 teaspoon (5 g)
  • Peanuts roasted: 3 tablespoons (45 g)
  • Dry red chilies: 2–3 broken
  • Green chilies: 2–3 slit or chopped
  • Curry leaves: 1 sprig about 10–12 leaves
  • Turmeric powder: ¼ teaspoon 1 g
  • Salt: to taste approximately ¾ to 1 teaspoon
  • Fresh coconut grated: 2 tablespoons (20 g, optional)
  • Coriander leaves finely chopped: 2 tablespoons (10 g)

Equipment

  • Large non-stick pan or kadai
  • Mixing bowl
  • Grater or food processor (for grating mango)
  • Measuring spoons and cups
  • Fork or spatula for mixing
  • Pressure cooker or stovetop pot (for cooking rice, if not using leftovers)

Method
 

  1. If using raw rice, wash it thoroughly and cook in a pressure cooker with 4 cups of water for 3 whistles. Allow pressure to release naturally, then spread the rice on a wide plate to cool completely and separate the grains.
  2. Peel and grate the raw mango finely; set aside.
  3. In a large pan, heat oil over medium heat. Add mustard seeds and let them splutter.
  4. Add urad dal, chana dal, peanuts, dry red chilies, and green chilies. Saute for 1–2 minutes until the dals turn golden brown.
  5. Add curry leaves and sauté for 10–15 seconds until fragrant.
  6. Add grated raw mango and turmeric powder. Cook for 2–3 minutes on medium heat until the mango softens and reduces slightly, but does not burn.
  7. Turn off the heat and add salt. Mix well.
  8. Add the cooled cooked rice and gently fold in the mango mixture, ensuring the grains remain separate and not mashed.
  9. Stir in grated coconut and chopped coriander leaves.
  10. Serve warm or at room temperature, ideally with papad or appalam.

Notes

Safety Notes:
Ensure the raw mango is peeled and grated safely to avoid skin irritation.
Use caution when heating oil to prevent splattering.
Cool rice completely before mixing to avoid mushiness.
Substitutions:
Use cashew nuts instead of peanuts for a richer flavor.
Replace coconut with fresh grated coconut or omit for a lighter version.
Use brown rice for a healthier alternative.
Substitute sesame oil for regular oil for a nuttier taste.
Storage:
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a microwave, adding a splash of water if needed to restore moisture.
Pro Tips:
Use slightly sour raw mangoes for the best tangy flavor.
Do not rush the tempering step—properly sautéed dals enhance the dish’s aroma.
Avoid overcooking the mango mixture; it should be slightly firm and not mushy.
For best texture, use rice that has cooled completely and is not sticky.
This recipe is gluten-free, vegan, and vegetarian.
It can be made ahead and packed for lunch.