Raw mango coconut mustard rice / Mavinakayi kayi sasive chitranna

Raw mango coconut mustard rice / mavinakayi kayi sasive chitranna with step by step recipe and a quick video. Introducing here a healthy rice recipe using raw mangoes!!!

Green Mango with fresh coconut and mustard flavoured rice.

This vegan raw mango rice is an amazing way to liven up the leftover plain rice.

Red raw mango chitranna or mavinakayi kemmpu chitranna or mavinakayi kayi sasive chitranna. This is raw mango or green mango rice recipe.

A nutritious meal for the family!! Tangy flavorful and aromatic raw mango rice from South India. I think you are going to love it.

Sona masuri rice flavored with raw mango, fresh coconut and mustard seeds with crunchy peanuts. It takes 30 minutes to easily whip up this breakfast rice dish.

If you have raw mango in your kitchen, then this is easy and quick rice dish with basic Indian pantry ingredients.

Chitranna is an authentic Karnataka style tangy spicy rice dish. Traditionally we make this recipe with lemon but during summer when there are lots of raw mangoes we make this recipe using them. In my family we don’t miss a single chance to use raw mangoes when they are plenty.

This is a perfect recipe during summers for breakfast and kids lunch box.

This recipe is from Karnataka prepared during summer times.

This is Karnataka style raw mango rice. This tangy, spicy easy rice dish.

My grandmother and mother introduced me to this raw mango rice a variant to traditional yellow raw mango rice.

Check a quick video of making raw mango coconut mustard rice and try this in your kitchen. If you have enjoyed the video do subscribe to Dice n Cook Youtube channel for more food videos.   

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Health benefits of raw mangoes

Raw mangoes are loaded with nutrients, we should try using this summer food when they are available in plenty. They are vitamin C rich and aid in good gut health. They are also low calories and do not add on extra calories. This fibre rich fruit is high in antioxidant properties. Regulates blood pressure helps relax during summer heat.

I have many raw mango recipes on blog, every year I make it a point to use the raw mangoes in my everyday cooking.

Other raw mango recipes on blog

Raw mango drink

Raw mango pickle

Raw mango spicy chutney

We also store them in salted water and use it later when the raw mango season ends.  Here is one such delicious rice recipe.

What is raw mango coconut mustard rice?

The tangy mango flavours in this raw mango rice will add some aroma to the dish. Fresh coconut and nutty dark fresh mustard seeds add a mild nutty aroma to the dish.

The strong reddish orange hue is due to the red chilies for spiciness that is used in the recipe. This is completely addictive. My kids totally get fancied with such kind of aromatic rice dishes.

This is the most famous recipe using raw mangoes in South India. There is another version, we add grated raw mango and spiced with green chilies. This version is also prepared in most of the South Indian household during Ugadi festival. This festival is incomplete without raw mango rice or mavinakayi chitranna.

Raw mango coconut mustard rice is served mainly with coconut oil, however you can serve with plain curd or yogurt. This can be served as side dish with other main course South Indian meal. Its great combination with urad dal papad and urad dal fryums

This is a no onion garlic rice dish and easily made during any festivals or vrat. However raw mangoes are available all round the year in grocery shops, so you can try this different version and give me your feedback. I would be happy to see your recreations.

Why will you like this raw mango coconut mustard rice?

You will love this recipe and I am sure will repeating during mango season or summers.

• Healthy
• Vegan
• Dairy-free
• Wholesome
• Simple ingredients from your kitchen pantry
• South Indian rice recipe
• Coastal Karnataka recipe
• Flavorful rice
• Plant based diet
• Main course dish
• No onion-garlic rice dish
• Easy to make
• Great way to use leftover rice

Equipment

Mixer grinder, A saucepan and mixing bowl with a flat ladle.

Ingredient notes

Simple pantry ingredients with seasonal fruit can produce incredible flavoured rice.

This is an easy recipe and here’s everything you will need

Cooked rice – I have used short grain sona masuri rice. I suggest using short grain over basmati rice. Since basmati rice or other aromatic rice hinder the flavours of raw mango. I personally use basmati rice for pulao or biryani. Adjust the water as required to cook the rice fluffy and non mushy. If you prefer you can use brown rice as well, you will need to change the cooking time.

Raw Mango – Select firm green raw mangoes for this recipe. Non fibrous raw mango suits the best for this recipe. Any variety of raw mango can be used.

Fresh coconut – Grated fresh coconut is used in this recipe. This gives nice aroma to rice.

Mustard seeds – We use black mustard seeds for this recipe. The fresh raw flavour is different from fried mustard seeds. In this recipe we use raw mustard seeds, and this gives great nutty aroma.

Red chilies – I have used bydagi dry red chilies. This gives colour and spiciness to rice. Add red chilies as per tanginess of raw mangoes. If you want more spiciness then add few guntur red chilies with bydagi red chilies.

Asafoetida – Hing or asafoetida also gives nice aroma to rice. If you want to glutenfree rice, then skip asafoetida.

Turmeric powder – This gives nice bright hue to coconut mustard masala. I have used homemade fresh turmeric powder. You can also use fresh turmeric roots for this rice.

For tempering – We do typical coastal Karnataka coconut oil tempering.

Jaggery – I have used powdered jaggery in small quantities. So, if you are wondering why add jaggery, then here it is to balance the tartness and spiciness perfectly in coconut mustard masala.

Coconut oil- I have used cooking coconut oil which gives a perfect aroma for this rice dish. If you are allergic or not comfortable with coconut oil, make sure to swap for any refined oil.   

Peanuts – Groundnuts or peanuts are used in tempering the masala. This gives crispy bites to the rice. If you are allergic to nuts, skip peanuts.

Mustard seeds – Black mustard seeds are used for tempering the masala.

Chana dal – Split bengal gram or chana dal or kadale bele is used as basic tempering spice.

Urad dal – White urad dal or deskinned split black gram or uddina bele is one more Indian spice used in tempering. This gives nice aroma to coconut mustard masala along with other spices.

Curry leaves – Karibevu or curry leaves are used in making this rice.

Red chilies – This adds extra spice and aroma to rice.  

Salt as required – Salt is added while mixing to get the perfect balance.

Water is required to cook rice.

Raw mango coconut mustard rice with step by step photos

To prepare raw mango coconut mustard rice follow the given steps below.

Full printable recipe with required ingredient list and instructions can be seen further below.

Start the process of making the dish by cooking the rice perfectly, check the details below on how to cook the rice perfectly.

How to cook rice perfectly for raw mango coconut mustard rice?

This recipe works best with perfectly cooked and fluffy rice grains. To achieve this I usually follow few of the tips. Do check these and cook the rice perfectly in your kitchen.

Clean the rice: Two ways to wash rice: Use a colander and directly rinse rice under tap water. Second method is add rice in vessel, add water, using hands swirl and decant the water. Repeat this until you the water is clear.

Soaking the rice: This is optional step. If the rice is hard and rigid soak rice in water for 15 to 30 minutes. I usually do this for any rice, this soaking helps the rice to perfectly cook.

Rice to water quantity: This is a crucial step in getting fluffy rice texture. For sona masuri rice

Resting of cooked rice: cooked rice should be allowed to cool completely. Otherwise if we mix it when its still hot, either the cooked grains break or become mushy.

Cooling can be done in two ways; first method is cool the cooked rice in the pressure cook vessel. This takes more time to cool.

The other method is releasing the pressure naturally, open the lid and gently take out the cooked rice and spread them evenly on a wide plate.

Allow the cooked rice to cool and prepare the coconut mustard masala.

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Preparation of coconut mustard masala

Peel the skin of raw mango and grate them fine. Grated raw mango can be easily ground into fine paste.

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If you are not comfortable in grating, you can fine chop the raw mangoes and use in grinding.

In a mixer jar add the key ingredients grated coconut, grated raw mango, raw mustard seeds. Next add other ingredients like red chilies, fresh turmeric powder and asafoetida.

Grind all these into fine paste without adding any water. The moisture content in raw mango and coconut is enough for grinding, so we need not add any water.

NOTE: While grinding, to achieve uniform and fine grinding I follow this method of grinding. If you are beginner do follow this method. Add red chilies to the bottom of the mixer jar, then add mustard seeds, followed by other ingredients. Now grind this into fine paste.

Red chilies and mustard seeds require more time to become paste, we add them to bottom near to mixer blade.

The ground paste is like raw mango chutney, smooth and fine paste. Keep this aside until we prepare the tempering for this masala.

For tempering / seasoning

We do traditional coconut oil seasoning. Heat a pan and add coconut oil. I suggest using coconut oil as it gives authentic coastal Karnataka flavour to the rice. Prepare the tempering on low heat, so that the spices and nuts are fried well.

Add peanuts to hot oil and fry on medium heat until they become crisp. This helps them to remain crisp when mixed with rice.

Add mustard seeds, fry well until it splutters. Add chana dal or split bengal gram, fry until slight colour change. Next add in urad dal, curry leaves and red chilies. Fry these ingredients until they are crisp.

Next add the ground raw mango coconut masala and salt a per taste to this tempering. Fry on low heat until the water from mixture evaporates. Fry well until the raw taste evaporates.

Take care not to burn the mixture, it tends to stick to bottom if it’s not continuously stirred. The colour of the mixture changes as we proceed frying. Light thin consistency of coconut mixture becomes thick and dark in colour.

Cool this coconut mustard masala. Next step would be to mix masala with rice. For this mixing, first add a layer of cooled rice, add a layer of masala. Mix the two preferably with hands so that you can mix the masala well (in video I have used a flat ladle).

Alternatively add rice and masala again, mix gently so that they combine well. This way use up all the rice and masala.

If you feel masala is more, can be refrigerated and used later. You can always use leftover rice for making this rice.

Serving suggestions

Traditionally this rice is served topped with coconut oil and not with any raita. My family likes as it is plain like a breakfast or lunch. It’s that delicious!!

However, everyone has their own way of serving preferences. No matter how you serve it, you will like it. 

Raw mango coconut mustard rice is served mainly with coconut oil, however you can serve with plain curd or yogurt. This can be served as side dish with other main course South Indian meal. Its great combination with urad dal papad and urad dal fryums.

Variations

This raw mango coconut mustard rice is traditional rice recipe, I don’t recommend major variations in the recipe. Following changes can be made.

Roasted peanuts can be added at the top in the end just before serving.

You can also top it with roasted cashews just before serving.

Important recipe tips

Make sure to use pest free, dust free fresh ingredients for best results.

While cooking rice, always start by rinsing the rice, this helps remove extra starch from rice. This makes each rice grain fluffy and non-sticky.

Do not use ripe or half ripe mangoes for this recipe.

Always choose sour and firm raw green mangoes to prepare raw mango coconut mustard rice. They give you the best taste.  Clean the raw mangoes, wash, dry and peel the skin before making using them.

Adjust the number of red chilies as per taste preference.

Do not add water while grinding the coconut masala. I have not added any water to make this masala.

In any dish using raw mangoes, its important to test the tanginess of raw mangoes before adding salt, jaggery. So, adjust as accordingly.

Always use short grains for this recipe.

Do not forget to cool the cooked rice before mixing the coconut mustard masala.

Its important to make non mushy rice for the best taste and texture. This can be achieved by spreading the achieved by spreading the cooked rice on a wide plate before we add the masala.

Add rice as per amount of tangyiness and spiciness of masala. Check the taste and further if required you can add rice or masala.

Cool the rice by spreading on plate until the rice are separate.

Other rice recipes on blog you can try in your kitchen

Instant Pot Rasam Rice

Chitranna (Lemon rice)

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Frequently asked questions?

Is this recipe dairy free?

Yes this recipe is dairy free and we are not using any milk, curd or yogurt to make this rice dish.

Can I make this recipe glutenfree?

If you skip asafoetida or hing, then the dish is glutenfree. However, asafoetida adds to the glory of this rice dish, It adds to the flavour with tanginess from raw mangoes.

Can I use frozen raw mangoes in this rice?

Yes! You can use frozen raw mango pieces instead of fresh ones. If you find some chopped raw mangoes in nearby grocery store, you can use them too.

Should we add lemon juice or tamarind to rice?

No lemon juice is not added to make this dish, the sourness from raw mangoes is enough to give the flavours to the dish.

Can we cook rice without a pressure cooker?

Yes we can cook rice without using a pressure cooker. We can cook rice in open method by just adding water and rice. Cook the rice until it is done and sieve the excess water out.

Can we replace fresh coconut with dessicated coconut?

The first suggestion would be to add fresh coconut, this gives nice aroma to rice. However, you dry coconut or kobbari also but it becomes slightly thick.  

Can we replace coconut with desiccated coconut or coconut flour?

No add fresh coconut gratings for this coconut mustard masala.

Can we replace dark mustard seeds?

We usually add dark mustard seeds or rai for this rice recipe. I haven’t used yellow mustard to make this rice. If anyone tries would love to hear from you.

Can we add green chilies instead of red chilies?

Yes you can green chilies, but the final colour and taste of rice will change.

Can I add roasted peanuts at the end?

Yes you can skip adding peanuts to the tempering. Roasted peanuts can be added as toppings.

Can I replace coconut oil?

Coconut oil can be replaced with any refined oil. However, if you can source coconut oil and not allergic to it, please go ahead and use the same. Coconut oil is an important ingredient in this recipe to give authentic coconut flavour to the rice.

Can I make this nutfree?

If you are allergic to nuts, yes you can make it nut-free by skipping peanut during tempering.

Can we add lemon juice?

No we need not add lemon juice, since the tangyiness from raw mango is enough to make the rice tasty.

Can we store the coconut mustard masala?

Yes we can store coconut mustard masala for a day and mix it whenever required with cooled cooked rice.

Can we refrigerate the prepared dish?

The dish can be refrigerated for later use, it can be thawed to room temperature, reheated and served. However, making it fresh is always the best.

Can we prepare this rice in advance?

This rice can be prepared 2 to 3 hours ahead of time. I suggest you keep the masala and cooked rice ready, and just mix everything before serving.

Can we use leftover rice to make this dish?

Yes you can use leftover rice instead of freshly cooked rice. This is a great way to use up leftover rice when raw mangoes are abundant.

Can we add onions, garlic and ginger to make this rice?

No, we need not add onion, garlic and ginger to this rice. These ingredients overpower the flavours of raw mango.