Tangy & Spicy Mango Rice (Mavinakayi Chitranna): A South Indian Delight
15 minutes
1045 reads
About Tangy & Spicy Mango Rice (Mavinakayi Chitranna): A South Indian Delight
Savor the sunshine with this vibrant Mavinakayi Chitranna (Mango Rice)! This Karnataka classic bursts with the tangy zest of raw mango, perfectly balanced by fragrant spices and the satisfying crunch of peanuts.A light yet flavorful meal or side dish, this recipe is a true taste of South India, especially delightful during mango season. Imagine the aromatic spices filling your kitchen as you effortlessly create this dish in minutes.Experience the bright, fresh flavors of this easy-to-make recipe and transport yourself to the heart of Karnataka.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
For the Tempering
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1/4 tsp Asafoetida hing
- 2 tbsp Peanuts
- 1 Chili dried, red
- 2 Curry Leaves
- 4 Chillies green, slit
For the Mango Rice
- 1/2 tsp Turmeric Powder
- 1 cup Mango peeled and grated, raw
- 1 cup Rice cooked
- 1/2 tsp Salt or to taste
- 2 tsp Desiccated Coconut
- 1/4 cup Coriander Leaves chopped
Instructions
- Heat the oil in a pan over medium heat.
- Add the mustard seeds and cumin seeds to the hot oil. Let them sizzle for a few seconds until fragrant.
- Add asafoetida, peanuts, dried red chili, and curry leaves. Sauté for about 2 minutes, until the peanuts are lightly roasted and fragrant.
- Add the slit green chilies and sauté for another minute.
- Stir in the turmeric powder, followed by the grated raw mango. Sauté for 4-5 minutes, until the mango softens slightly.
- Gently fold in the cooked rice, salt, desiccated coconut, and chopped coriander leaves. Mix well, ensuring the rice is evenly coated with the mango mixture.
- Serve the Mavinakayi Chitranna warm and enjoy!
- Step by Step
Recipe Notes
Good To Know
- To avoid breaking the rice, mix gently with two spoons.
- Do not overcook the grated mango.
- For the best texture and flavor, use day-old cooked rice that has been refrigerated; this helps prevent the rice from clumping and allows the grains to absorb the mango and spice mixture evenly.
- If you prefer a milder tang, briefly soak the grated raw mango in cold water before adding it to the rice, which will mellow out its sharpness without losing the refreshing flavor.
- To make this dish nut-free, substitute roasted peanuts with roasted chana dal (split Bengal gram) for crunch and a subtle nutty flavor.
- Serve Mavinakayi Chitranna with a side of cucumber raita or coconut chutney to balance the heat and enhance the overall meal experience.
Expert Tips
- Adjust the amount of green chilies to control the spice level according to your preference.
- For a richer flavor, temper the spices in ghee before adding them to the rice.
- Adding a handful of chopped cilantro just before serving adds a fresh, vibrant element to the dish.
Storage Instructions
- Store leftover Mavinakayi Chitranna in an airtight container in the refrigerator for up to 2 days.
- Gently reheat in the microwave or on the stovetop before serving.
Recipe Video
Related Posts You May Like
-
-
-
-
Tangy Mango Rasam: A South Indian Delight
1211 reads
-
-
Recipe Nutrition
Calories: 193kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 380mgFiber: 1g
Priyashii's Kitchen
Articles: 38
7 Comments
Leave a Reply
You must be logged in to post a comment.
Such a tempting dish! Thank you.
Looks so mouthwatering! Thanks for sharing.
I’m excited to make this at home!
My Favourite
Looks inviting
Awesome
Excellent