Mango Rice | Mavinakayi Chitranna | Mamidikaya Pulihora |Mangai Sadam

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5 from 1 vote

Mango Rice | Mavinakayi Chitranna | Mamidikaya Pulihora |Mangai Sadam

Mango Rice or Mavinakayi Chitranna is an easy-to-make and delicious rice recipe prepared using raw sour mangoes. The actual highlight in this dish is the flavor of the raw mangoes that comes from sautéing it in oil. This rice dish can be prepared in less than 30 mins!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: Andhra Pradesh, Karnataka, Kerala, South Indian, Tamil Nadu

Diet: Vegan

Servings:

Calories: 515kcal

Author: Kushi

Ingredients

1 cup Rice
2 tablespoon Oil Coconut oil or any cooking oil
½ teaspoon Mustard seeds
1 teaspoon Urad dal or split black gram
1 tablespoon Chana dal or Bengal gram
¼ teaspoon Turmeric powder
2 tablespoon Cashews , chopped
¼ cup Peanuts
2 springs Curry leaves
2 Dry red chilies , broken
3 Green chilis , slit
1 cup Raw mango , grated and tightly packed
Salt , to taste
3 tablespoon Coconut , grated
3 tablespoon Cilantro or Coriander leaves

Instructions

Step 1

Wash and cook the rice using your preferred method. The rice should be grainy and not mushy.
1 cup Rice
If you have leftover rice, around 3 cups, you can prepare this in less than 10 minutes.

Step 2

In a wide pan, heat oil on medium flame. Add mustard seeds. When they splutter, add urad dal, chana dal, turmeric powder, and when dal turns light golden in color, add cashews and continue to sauté till it turns light golden.
2 tablespoon Oil, ½ teaspoon Mustard seeds, 1 teaspoon Urad dal, 1 tablespoon Chana dal, ¼ teaspoon Turmeric powder, 2 tablespoon Cashews
Now add peanuts, curry leaves, red chilies, green chilies, and saute till peanuts are roasted.
¼ cup Peanuts, 2 springs Curry leaves, 2 Dry red chilies, 3 Green chilis
Add grated mango, salt, and cook till mango turns soft and is cooked in oil completely, and leaves the sides of the pan. Keep stirring it to avoid burning from the bottom and do this on medium to low flame. This stage is called Mavinakayi Chitranna or Pulihora gojju or Mango rice masala paste.
1 cup Raw mango, Salt
Once this mixture cools down you can store it in an airtight container and use it to toss with rice as and when required.

Step 3

If you are making the rice right away, add grated coconut and coriander leaves to the paste above and sauté it for 2 more minutes. Switch off the flame.
3 tablespoon Coconut, 3 tablespoon Cilantro
Now add the masala little by little to the cooked rice (from Step 1) and toss till combined. I have used up all the masala paste for 3 cups of cooked rice. Depending on how sour or mild the paste is you may have to adjust its quantity while adding it to the rice and then toss it.
Mango Rice is ready. Serve and enjoy.

For Instant Pot Mango Rice

Wash and rinse the rice till water runs clear. Drain and keep it aside. Use basmati or any rice of your choice.
Press the sauté button. When it displays hot, pour oil into the inner pot of the instant pot.
Add cashews and peanuts and saute till golden brown. Transfer it to a plate and use it for garnish at the end.
Add mustard seeds to the remaining oil. When they splutter, add urad dal and chana dal, turmeric powder, and when dal turns light in color, add curry leaves, red chilies, green chilies and saute for few seconds.
Add the raw mangoes and saute it nicely in oil, stirring it frequently till it is cooked completely, and becomes soft and mushy.
Add 1.25 cups of water and salt. Scrub the bottom with a spatula to avoid burning from the bottom. Press the cancel button. Add rice and mix well.
Close the lid with vent to Sealing Position. Press the pressure cook button and set the time for 5 minutes. Wait for the pressure to release naturally for 5 to 7 minutes.
Then, release the pressure manually by moving the handle to the venting position. Open the lid, remove the inner pot, and keep it aside.
Toss with coconut (if desired), coriander leaves, roasted cashews, and peanuts.

Notes

You may add ¼ teaspoon asafoetida (hing) if desired.
The taste of the paste may vary depending on how sour and raw the mangoes are.
Adjust the amount of chilies to taste.
The paste prepared before adding coconut can be stored in the refrigerator for 8 to 10 days, and used as and when required.
Adding coconut is the traditional way of preparing this rice dish in Karnataka. You can skip adding coconut if you don't like the texture or flavor.

Nutrition