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+ servings

Mavinakayi chitranna

Gluten free, vegan mixed rice recipe made with raw mango and spices is a perfect lunch salad.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian, Karnataka
Servings 6


  • mixing bowl.
  • ladle
  • frying pan
  • grater


  • 2 cups rice cooked shortgrain rice.
  • 1 large mango grated raw mango.
  • 2 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp Urad Dal
  • 1/2 tsp Channa Dal
  • 2 small dry red chillies
  • 1/8 tsp fenugreek seeds.
  • 1/4 tsp cumin
  • 2 medium green chillies I used serrano, Slit into two.
  • 10 curry leaves
  • 1 pinch Asafoetida
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1/4 cup roasted peanuts
  • 2 tbsp grated coconut
  • 3 tbsp coriander leaves
  • 1/2 tsp Toasted sesame seeds


  • Heat the oil in a frying pan.
  • Add the mustard seeds.
  • As the mustard seeds splutter add the urad dal, cumin seeds, fenugreek seeds and channa dal.
    tempering for the mango gojju.
  • Saute till they turn golden, the add the asafoetida, slit green chillies and the curry leaves.
  • Into this add the grated mango and saute for two minutes.
    mango gojju
  • Add salt and turmeric powder and saute till the mango is cooked and soft. This is mavinakayi gojju.
    mango gojju for chitranna.
  • Now add the peanuts,
    mango gojju
  • Add the rice and toss gently till the rice is mixed well.
    rice and mavinkai gojju.
  • Add the coriander leaves, grated coconut and sesame seeds.
  • Toss them all together and the mixed rice is ready to serve.
    mango rice
Keyword rice salad recipes
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