Mavinkayi Chitranna
Tangy and refreshing raw mango rice from Old Mysore region.
About this dish
A hallmark of the Ugadi festival in the Old Mysore region, Mavinkayi Chitranna celebrates the onset of the mango season. Unlike the standard lemon chitranna, this version uses the sharp acidity of raw 'Gundu' or 'Totapuri' mangoes to cut through the richness of tempered oil. The key to its distinctiveness lies in the coarse grinding of the mango with green chilies, which ensures every grain of rice is coated in a tart, spicy film.
Ingredients
The Rice Base
- 200g (1 cup) Sona Masuri rice, washed and drained
- 475ml (2 cups) Water
- 1 tsp Sea salt
- 1/2 tsp Turmeric powder
- 1 tbsp Peanut oil
The Mango Mixture
- 150g (1 large) Raw green mango, peeled and grated
- 4-6 Green chilies, adjust to heat preference
- 2 tbsp Freshly grated coconut
- 1/2 tsp Salt
Oggarane (Tempering)
- 60ml (4 tbsp) Peanut oil or Coconut oil
- 1 tsp Mustard seeds
- 1 tbsp Chana dal (Split chickpeas)
- 1 tbsp Urad dal (Split black gram)
- 50g (1/4 cup) Raw peanuts
- 2 Dry red chilies, broken
- 15-20 Fresh curry leaves
- 1/4 tsp Hing (Asafoetida)
- 1/2 tsp Turmeric powder
Method
- 1
Cook and cool the rice
Cook the Sona Masuri rice with water, 1 tsp salt, and turmeric in a pressure cooker for 2 whistles or until grains are separate. Spread the cooked rice on a large wide plate (thali) and drizzle with 1 tbsp of oil. Allow it to cool completely; this prevents the grains from breaking or becoming mushy when mixing later.
- 2
Prepare the mango paste
In a small blender jar, add the grated raw mango, green chilies, and coconut. Pulse into a coarse, chunky paste without adding any water. The texture should be gritty, not a smooth puree, to ensure you get bits of tartness in every bite.
- 3
Fry the aromatics
Heat 4 tbsp oil in a heavy-bottomed kadai over medium heat. Add the mustard seeds and wait for them to splutter vigorously. Immediately add chana dal, urad dal, and peanuts, frying them until they turn a deep golden brown and the peanuts start to crackle.
- 4
Infuse the oil
Lower the heat and add the red chilies, curry leaves, and hing. The curry leaves should crisp up without turning black. Add the remaining 1/2 tsp turmeric powder to the oil to give the dish its vibrant yellow color.
- 5
Sauté the mango mixture
Add the ground mango paste to the tempering. Sauté on medium-low heat for 2-3 minutes until the raw smell of the mango and chilies disappears and the oil starts to separate slightly from the edges.
- 6
Combine and finish
Turn off the heat. Add the cooled rice to the kadai and mix gently using a wooden spatula from the bottom up. Ensure every grain is coated in the yellow mango mixture. Taste and adjust salt, then garnish with fresh coriander and a final tablespoon of grated coconut.
Notes & variations
- Use 'Gundu' mangoes for maximum tartness; if using 'Totapuri', you may need to add a squeeze of lemon.
- Ensure the rice is 100% cool before mixing to keep the grains distinct.
- Leftovers keep well for 24 hours at room temperature due to the preservative nature of oil and salt.
- For a crunchier texture, add roasted cashews along with the peanuts.
Serve with
Serve with a side of Happala (papad), spicy potato fry, or a cup of thick curd.
Cook's note
Always add turmeric to the oil rather than the rice for a more uniform and brilliant golden hue.