Friday, April 19, 2013



Some days back, I had posted the recipe for Nimbehannu Chitranna or Lime Rice, as we call it in Karnataka, my home state. I had then mentioned that there were several variations of chitranna. With the  advent of the mango season and raw mangoes being available in plenty, I will present today another variety of chitranna, called "Maavinkayi Chitranna."  As you would have guessed by now, "Maavinkayi" means raw mango in Kannada.

The very mention of the word Maavinkayi brings back memories of my childhood: of cricket matches, of eating raw mango slices liberally dipped in chilli powder and salt, and used in many such ways, especially during the summer holidays. Maavinkayi Chitranna was a popular dish often used to rustle up a quick meal. It continues to be so, especially during the mango season. It is commonly made when you need food on the move such as during journeys or picnics and the like.

I have come across two common variations to make this dish. Some, like me, prefer to grind the raw mango along with the coconut gratings. Others use the raw mango directly without grinding it. The best part of any chitranna is that it is pretty much a self-contained meal and does not really call for accompaniments. However, you might like to have it with crisps, papad or even a raitha.

  • Raw Mango, medium-sized, 1
  • Coconut, freshly grated, 1/2 cup
  • Rice, 1 and 1/2 cups
  • Methi (fenugreek) seeds, 1 tsp
  • Byadgi Dry Red Chillies, 2-3
  • Mustard seeds, 1 tsp
  • Hing ( asafoetida) a pinch
  • Salt, to taste
For seasoning:
  • Oil, 2 tbsp
  • Mustard seeds, 1 tsp
  • Channa (Bengal gram) dal, 2 tsp
  • Urad ( black gram) dal, 1 tsp
  • Peanuts, 2 tbsp
  • Curry leaves, 1 sprig

Choose a medium-sized raw mango. Wash it clean and peel it.
Grate the raw mango and keep aside

In a pressure cooker, cook the rice and when it is cool enough to handle spread it on to a plate
Make sure that the rice is not lumpy. Ideally, each grain of the rice should stand out clearly  

Dry roast the red chillies, methi seeds, and hing
Make these into a fine powder in a mixer
Next, grind this to a paste along with the grated coconut, grated mango and mustard seeds
Do not add water while grinding as the mango already has water in it
If you find the mango too dry, you may add very little water while grinding

Heat oil in a kadhai over a medium flame, add mustard seeds
When they splutter, add curry leaves, and peanuts followed by channa dal and urad dal
Fry till the dals change colour and the peanuts get roasted

Now put in the ground paste, and salt and cook till the oil separates from the ground paste (about 3-4 minutes)
Add the cooked rice which has been cooled
Mix thoroughly taking care to see that no part of the rice is left uncovered by the ground paste

Serve hot

Hints: To save time, you can use rice that is already cooked and cooled


  1. I cooked the way you mentioned. It tasted very nice. Thank you very much.

  2. Thank you. So glad you liked it.


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