Go Back
+ servings

Raw mango coconut mustard rice / Mavinakayi kayi sasive chitranna

Raw mango coconut mustard rice / mavinakayi kayi sasive chitranna or raw mango red chitranna or mavinakayi kemmpu chitranna. This is raw mango or green mango rice recipe. Green Mango with fresh coconut and mustard flavored rice. This vegan raw mango rice is an amazing way to liven up the leftover plain rice.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Rice
Cuisine: Coastal Karnataka, karnataka
Keyword: coconut, Glutenfree, mangoes, raw mango, Rice, Vegan
Servings: 4 people
Author: Pavithra M Adiga


  • Mixer grinder, sauce pan, mixing bowl


  • Fresh coconut – ¼ cup
  • Raw mango grated – ½ cup
  • Mustard seeds – 2 tsp
  • Red chilies – 6 to 8 nos.
  • Jaggery powder – 2 tsp
  • Turmeric powder- ½ tsp
  • Asafoetida or hing – ½ tsp
  • Cooked rice – 2 cups
  • Salt as per taste

Tempering :

  • Coconut oil – 2 tsp
  • Peanuts – 2 tbsp
  • Mustard seeds – 1 tsp
  • Chana dal – 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 15 -16 no.
  • Dry red chili – 1 no.


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

Preparation of coconut mustard masala:

  • 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.
  • 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 cooked 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




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.
In any dish using raw mangoes, its important to test the tanginess of raw mangoes before adding salt, jaggery. So, adjust as accordingly.
Do not forget to cool the cooked rice before mixing the coconut mustard masala.
Add rice as per amount of sourness and spiciness of masala. Check the taste and further if required you can add rice or masala.
Tried this recipe? Liked it, do tag us Mention @pavithra_dicencook or tag #dicencook!