A South Indian Bhat recipe uses an easy homemade spice blend. I am sharing 2 ways of making the rice but I am sure you will come up with more options. Try it!
MavinKayi Chitranna Recipe
MavinKayi Chitranna is a South Indian delicacy made with green tangy mangoes.
Also called mango rice this rice is similar to lemon rice, coconut rice. A side dish we look forward to for Ugadi or Padwa. This tempered rice is mildly spiced and enjoyed during summer.
The tartness of the unripe mangoes and the tempering of curry leaves, mustard seeds and asafoetida perks up the flavours in the rice.
Mavinkayi chutney and pickle, Aam Panha too are something we enjoy in hot Summer.
Contents:
- MavinKayi Chitranna recipe and me
- Why MSK MavinKayi Chitranna recipe
- Let us make MavinKayi Chitranna recipe
- For Your Questions
- Some Festive Recipes
- Recipe card
- Pin for later
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MavinKayi Chitranna recipe and me:
This recipe is something made in my family for ages. We called this rice Kalasid anna or mixed rice in Kannada. The only change I have made is that I stir-fry the rice after mixing it up.
The girls are crazy about it and wanted me to demonstrate how I make it. They cannot get it the way mine tastes.
A similar recipe is Phodnicha Bhaat but for a more modern recipe try Lemony Mushroom Pulao.
Why MSK MavinKayi Chitranna recipe:
Make this recipe as
- As usual easy
- Delicious,
- Uses the seasonal fruit
- And hence is ideal for the season
Let us make MavinKayi Chitranna recipe:
Ingredients:
These are the ingredients you will need. For quantities please check the recipe card.
- Rice
- Oil
- Curry leaves
- Mustard seeds
- Urid daal
- Turmeric
- Asafoetida
- Chilli powder
- Green chillies
- Curry leaves
- Groundnuts
- Raw mango grated
- Salt
Method:
- Wash the rice and add double the volume of water. Pressure cook for 2 whistles and let the pressure drop naturally.
- Cool and fluff the rice, the grains should be separated but well cooked.
- Let us make the tempering:
- In a wok heat oil add the mustard, add the urid daal fry till the dal becomes reddish.
- Add the groundnuts and fry till you get a pleasant aroma of fried groundnuts.
- Now add the chillies, curry leaves, asafoetida. Give a quick stir.
- Mix the rice, salt and mango grating. Stir fry gently and cook for about 2-5 minutes.
- Traditionally Chitraanna is served garnished with coconut and coriander leaves.
Substitutes:
- Raw mango can be substituted with lemon.
- Though peanuts are traditional use cashew nuts or almonds.
- Use a combo of green chillies and red chillies for great taste.
- Use leftover rice to make Chitra anna.
Variations:
- The amount of mango I used while making my rice today is minuscule here. If the girls were around I will use a lot more. The takeaway you can adjust the amount of tangy mango to suit your taste.
- You can also make the tempering and add the mango grating and cook it. This way you can use a small portion to make mango rice with cooked rice.
Equipment:
- Peeler
- Grater
- Pressure cooker
- Wok
- Spoons and ladles
How to serve:
- Serve Mango Chitraanna with a side of salad called kosambri and chutney.
- Tastes exceptionally good with curds or buttermilk.
How to store:
- Kalasid anna stores well. I still remember carrying this or the lemon rice to picnics and enjoying it a lot.
- Store the mixed rice in the fridge and heat as much as needed before serving.
- I have used up the Chitraanna by the next day never really tried storing it.
For Your Questions:
Protips:
- You can use basmati rice to make Chitraanna use 1.5 times the water. I will however recommend using everyday short-grained rice kile sona masuri, or kollum.
- You can always cook the rice on the stovetop with 2 times the water.
- Whatever rice you use the cooked rice has to be separate. What is called khilla khilla dana.
- While mixing the rice be gentle the rice grains should not break.
- While making for a large crowd my grandmother used to mix the rice as needed.
- In the season when raw green mango is not available use lemon juice.
Some Festive Recipes:
Recipe card:
Mavinkayi Chitraanna Recipe
Mango rice recipe is a south Indian delicacy. A tempered rice is mildly spiced and made with tangy green mangoes enjoyed during summer.
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Rate
Servings: 6 people
Calories: 173kcal
Equipment
- 1 Peeler
- 1 Grater
- 1 Pressure cooker
- 1 Kadhai/wok
- 1 Spoons and Ladles
Ingredients
- 2 cups rice
- 1 ½ tablespoon oil
- ½ teaspoon mustard
- ½ teaspoon urid daal
- ¼ cup groundnuts
- ½ teaspoon asafoetida
- A spring of curry leaves
- 2-3 green chillies slit
- ¼ teaspoon turmeric
- ½ teaspoon chilli powder
- ½ cup of raw mango gratings adjust as per taste
- Salt
Instructions
- Wash the rice and in add double the volume water. Pressure cook for 2 whiles and let the pressure drop naturally.
- Cool and fluff the rice, the grains should be separated but well cooked.
Let us make the tempering:
- In a wok heat oil add the mustard, add the urid daal fry till the dal becomes reddish.
- Add the groundnuts and fry till you get a pleasant aroma of fried groundnuts.
- Now add the chillies, curry leaves, asafoetida. Give a quick stir.
- Mix the rice, salt and mango grating. Stir fry gently and cook for about 2-5 minutes.
- Traditionally Chitraanna is served garnished with coconut and coriander leaves.
How to serve:
- Serve Mango Chitraanna with a side of salad called kosambri and chutney. Tastes exceptionally good with curds or buttermilk.
Notes
H4: Substitutes
- Raw mango can be substituted with lemon.
- Though peanuts are traditional use cashew nuts or almonds.
- Use a combo of green chillies and red chillies for great taste.
- Use leftover rice to make chitra anna,
H4:Variations
- The amount of mango I used while making is minuscule here. If the girls were around I will use lot more. The takeaway you can adjust the amount of tangy mango.
- You can also make the tempering and add the mango grating and cook it. This way you can use a small portion to make mango rice with cooked rice.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Nutrition Facts
Mavinkayi Chitraanna Recipe
Amount Per Serving (124 g)
Calories 173
Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Carbohydrates 24.2g8%
Fiber 1.7g7%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
Featured Video:
Here is my method of making this yum stir-fried rice.
Pin for later:
Priya says
Tangy rice tempts me a lot..inviting..
Kalpana Sareesh says
tangy n yumm rice…
savitha ramesh says
love the rice and i love it with anything.
Nandini says
Lovely recipe! Must be very tangy!
Authenticoriyafood says
Its one delectable rice recipe !!!i had this roomie who used to make awesome mango rice…..but i have never made it myself!!! Your recipe looks quite easy to follow..and not to mention….mouth-watering too!!!
Santosh Bangar says
tangy rice is tempting
Suman Singh says
Love the flavor of raw mangoes in it..simply delicious..
divya says
Love this anytime, any day..looks very tempting!
SravsCulinaryConcepts says
Rice looks so tangy and delicious !!
aipi says
I am all for it anytime of the day..be it lunch, breakfast or dinner 🙂
US Masala
Smitha says
very tempting!….I am delaying in posting mine….would love to have it again!
Smitha
Smitha's Spicy Flavors
Archana says
Love your comments girls. Please keep them coming!
Mayuri Patel says
Archana, sometime back I had made mango rice and loved it, but hubby didn’t like it. So I thought, yeahhh more for me:). Can’t wait to give this delicious and tangy Mavinkayi Chitranna a try when I next get some raw mango.
ArchanaPotdar says
😀
Sasmita Sahoo says
Raw mango rice is a hit during summer for sure….. a bowl of tempered rice with tangy green mangoes, ahaa what else one needs!
ArchanaPotdar says
A nap!
Jayashree T.Rao says
Lovely mavinkayi chitranna Archana. I just remembered I haven’t made it yet this year.
ArchanaPotdar says
Thanks, Jayashree.
Seema Sriram says
Mango rice is one my kids adore as well. Though we don’t meet in seasons for mangoes, I am currently craving for these again.
ArchanaPotdar says
😀 My kids will want it when I visit them now.
Priya Vj says
Maavinkaai chitranna is a regular at my place during mango season . I plan to make it for Tamil New year as I made pulyogre for Ugadi . For the non seasonal craving ,I use the maangai thokku which I keep in reserve 🙂
I make it the same way as yours .
ArchanaPotdar says
Thanks will make it for the girls here.
Preethi Prasad says
Mavinkayi chitranna looks delectable. We love chitranna at home . Can’t wait to make them again as raw mangoes are flooding the market.
ArchanaPotdar says
😀
Kalyani says
this is a must have for the ugadi platter at home. My kids too love it as much as yours, I think. I must make it once again before the raw mango season ends
ArchanaPotdar says
😀