Karnataka cuisine has many varieties of Baths and Chitranna. One is, Mavinkai Chitranna, a tangy and spicy rice made with mature raw mango. I had this first at my friend’s place last week and it has become my favorite since then. I have already made it thrice in 10 days or so. It is a must try if you like tangy food and love easy-to-cook meals. It is a one-pot meal and ideal for lunch dabba and for short journeys. I will share two different versions of making this. Both are unique and tasty.

Ingredients:
Cooked rice (raw rice of any variety)- 3 cups
Grated raw mango (Totapuri is ideal) – 1 cup

For Grinding (version 1):
Green chilies/Red chilies – 2
Sesame seeds – 1 tbsp (optional)
Roasted peanuts – 2 tbsp (optional)

For Grinding (version 2):
Chana dal – 1 tbsp
Urad dal – 2 tbsp
Fenugreek seeds – 1/2 tsp
Green chilies/Red chilies – 2 (adjust to taste)

For Seasoning:
Cooking oil (Sesame oil/groundnut oil are preferred) – 2 tbsp
Mustard seeds – 1/2 tsp
Asafetida – 1/2 tsp
Turmeric powder – 1/4 tsp
Jaggery powder – 1/2 tsp
Curry leaves – a sprig
Whole dry red chilies – 1-2
Grated coconut – 3/4 cup
Salt as needed

Method:
Cook the rice, transfer to a plate, and let it cool. Keep aside.
If you are following version 1, in a mixer, grind the sesame seeds and roasted peanuts. If you are following version 2, dry roast the ingredients (urad dal, chana dal, fenugreek seeds) separately. Grind together in a mixer to make a powder. Wash, peel, and grate the raw mango after removing the tough outer skin and the seed. Instead of grating, you can cut mango into small cubes and grind this coarsely. If you choose to grind the mango pieces instead of grating it, then after the dry ingredients are powdered in the mixer, add the mango pieces along with chilies and grind coarsely. Do not make a paste. Grind coarsely ensuring that no more big mango chunks remain. Do not add water.
Heat oil in a pan. Add mustard seeds and let them crackle.
Add turmeric powder, asafetida powder, curry leaves, and whole dry red chilies.
Stir for about half a minute and then add the coarsely ground paste into this. Add jaggery powder. Stir and cook for about 3 minutes until the raw mango smell goes away and mango gets cooked.
Add the cooked rice (this should be in room temperature) little by little, mix well. Taste and adjust the quantity adding salt as required.
Add grated coconut as well. Mix well and serve hot along with papad pickle.

Since the mango rice is tangy by itself, I do not prefer any pickle along with it and love eating it as is.

Notes:
1. The roasted peanuts and sesame seeds are optional but they add to the taste.
2. Jaggery helps balance the mango tart and helps enhance the taste.
3. I roasted the grated coconut separately and added to the rice. This enhances the taste but is optional.
4. Instead of grating the raw mango and coconut, you can peel and cut them into chunky pieces and use the mixer to a coarse mixture.