Mango Rice | Mavinakayi Chitranna

Mango Rice | Mavinakayi Chitranna

Being in Bangalore throughout my childhood and college days, Karnataka is infamous for its various rice preparations i.e. tomato rice, lemon rice, ghee rice, pulao, mango rice, tamarind rice, curd rice these can be had either in the morning in the breakfast or for your lunch box. This similar trend can be seen in Andhra but the variations are limited to lemon, tamarind, mango and curd rice.

Mostly all these dishes originated to give a makeover for the left-over rice from the previous night. Even plain tadka/tempering/vagar to the plain rice, make’s its edible in the morning, as it gets reheated and flavourful to have it in the morning breakfast.

Mango Rice or Mavinakayi Chitranna is called as we replace lemon with mango in lemon rice version so its called as Mavinakayi Chitranna.

5 from 1 vote

Mango Rice | Mavinakayi Chitranna

Flavoured with mango tempering, spicy and tangy.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 488 kcal
Author Kalyon Subbarao



  • 1 ½ Cup Raw rice
  • ¾ Cup Grated Raw Mango peeled
  • ½ tsp Mustard
  • ½ tsp Jeera
  • 5 to 6 Curry Leaves washed and dried
  • 1 tbsp Urad dal
  • 1 tbsp Channa Dal
  • Pinch of Hing
  • 2 Dry Red Chillies
  • 2 to 3 Green Chillies
  • ½ tsp of Turmeric
  • ¼ cup peanuts Fired
  • 1 tbsp Cashew nuts
  • 3 tbsp oil for cooking
  • ¼ cup Fresh Coriander chooped


How to make Mango Rice | Mavinakayi Chitrana…?

  1. Wash and prepare the rice and keep it aside to be cooled, we can prepare the rice in any manner but ensure the rice should be separate grain to grain and keep it aside.
  2. Peel the raw mango and grate it and keep it aside and Sauté the peanuts and keep it aside.
  3. Take deep Pan/Kadai and heat it and add the tempering items i.e. mustard, jeera, curry leaves, green chillies, urad dal, channa dal hing and salt allow them to splutter.
  4. Now add the turmeric and cook it for some time and add grated mango and fry till the rawness of the mango goes and also one more shrinks.
  5. Let the mixture cool down, then mix it with the cooked rice.
  6. Add the chopped coriander leaves and also additionally one can add grated fresh coconut.

Recipe Notes

Note: For the rice to be separate grain to grain, for that the cooling of the rice is very important, because when the rice is hot it tends to get clumpy. Fry the dal till it turns slightly brown, dal should fry otherwise they will stay raw.

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