Mango Rice, known as Mavinakayi Chitranna in Kannada, is a quintessential summer dish from the state of Karnataka, India. It is a celebration of the king of fruits, the raw mango. This dish is a brilliant symphony of flavours: the sharp tanginess of raw mango, the nutty earthiness of tempered spices, and the comforting base of steamed rice. It’s not just a meal; it’s a quick, easy, and powerful burst of flavour. As a “tiffin” box staple or a picnic favourite, Mango Rice is loved for its ability to stay fresh for hours and its incredible ability to refresh the palate on a hot day.

Origin & Cultural Significance

Mango Rice has its roots deep in Karnataka’s Udupi-Mangalorean cuisine. It is part of a family of “Chitranas” (lemon-based) and “Pulihoras” (tamarind-based) – a category of sour rice dishes that are a fixture in festivals, travel food, and everyday cooking across South India.

The dish was born out of ingenuity, as a way to use the abundant raw mangoes available during the summer season to create a tasty, preservative-free meal that could be carried for long journeys without spoiling. Its bright yellow colour, derived from turmeric and raw mango, is considered auspicious in many communities.

Recipe: Mavinakayi Chitranna (Mango Rice)

This recipe is simple, authentic, and delivers that classic punch of flavour.

Yield: Serves 2-3 people
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients

For Cooking Rice:

• 1 cup raw rice (like Sona Masoori or Basmati)
• 2 cups water
• 1 tsp oil or ghee (to prevent sticking)
• ½ tsp salt

For the Mango Spice Paste:

• 1 medium-sized raw mango (firm and sour), peeled and grated (approx. ¾ to 1 cup)
• 3-4 tbsp fresh grated coconut (optional, but recommended)
• 2-3 green chillies (adjust to taste)
• 1-inch piece of ginger
• A small fistful of fresh coriander leaves
• Salt to taste

For the Tempering (Tadka/Oggarane):

• 2 tbsp cooking oil (preferably peanut or sesame oil)
• 1 tsp mustard seeds
• 1 tsp split black gram (urad dal)
• 1 tsp Bengal gram (chana dal)
• 1 sprig curry leaves (10-12 leaves)
• 2-3 dry red chillies, broken
• 1 pinch asafoetida (hing)
• ¼ tsp turmeric powder
• 2 tbsp raw peanuts

For Garnish:

• 2 tbsp fresh coriander leaves, finely chopped

Method

Step 1: Prepare the Rice

1. Rinse the rice until the water runs clear.
2. In a pot, cook the rice with 2 cups of water, ½ tsp salt, and 1 tsp oil. Cook until the rice is done but not mushy. Each grain should be separate.
3. Spread the cooked rice on a large plate or wide bowl and allow it to cool completely. This step is crucial to prevent the rice from becoming soggy when mixed with the paste.

Step 2: Make the Mango Spice Paste

1. In a blender or mixer jar, add the grated raw mango, grated coconut, green chillies, ginger, and coriander leaves.
2. Blend into a coarse paste without adding any water. The texture should be gritty, not a smooth puree. Set aside.

Step 3: Prepare the Tempering

1. Heat oil in a heavy-bottomed pan or kadai on medium heat.
2. Add the peanuts and fry until they turn crisp and lightly browned. Remove and set aside.
3. In the same oil, add mustard seeds. When they begin to splutter, add urad dal and chana dal.
4. Saute until the dals turn a golden brown.
5. Add the dry red chillies, curry leaves, and a pinch of asafoetida. Be careful as the curry leaves will splutter.
6. Immediately add the turmeric powder and give it a quick stir.

Step 4: Combine Everything

1. Lower the heat. Add the prepared mango-spice paste to the tempering in the pan.
2. Saute for 2-3 minutes on low heat until the raw smell disappears. Add salt to the paste (remember, the rice already has some salt).
3. Turn off the heat. Add the reserved fried peanuts.
4. Now, add the completely cooled rice to the pan.
5. Using a gentle folding motion, mix the rice with the mango tempering until every grain of rice is evenly coated with the yellow, flavourful paste.

Step 5: Serve

1. Garnish with freshly chopped coriander leaves.
2. Serve Mango Rice at room temperature for the best flavour. It pairs wonderfully with plain yogurt, potato chips, or papadum.

Serving Suggestions & Tips

• For a Crowd: This recipe can be easily doubled or tripled. It’s a fantastic dish for potlucks and picnics.
• Storing: It stays well at room temperature for up to 8-10 hours, making it perfect for lunchboxes. For longer storage, keep it in the refrigerator for 1-2 days.
• Adjusting Sourness: The sourness depends on your mango. If it’s too sour, you can reduce the quantity of the mango paste or add a little more coconut. If it’s not sour enough, a squeeze of lemon juice at the end can help.
• Nut-Free Version: Simply skip the peanuts for a nut-free version. The flavour will still be delicious.

Enjoy this taste of a South Indian summer!