By Shreya Sarpal
March 19, 2026
A staple in Karnataka homes, mango chitranna combines soft rice and freshly grated raw mango, finished with a simple tempering that lets the natural sourness shine while keeping the dish light and traditionally grounded.
2 cups cooled cooked rice 1 cup grated raw mango 2 tbsp oil 1 tsp mustard seeds 1 tsp chana dal 1 tsp urad dal 2 dried red chillies 8-10 curry leaves 2 slit green chillies ¼ tsp turmeric powder 2 tbsp peanuts Salt to taste 2 tbsp coriander leaves
Heat oil, add mustard seeds and let them splutter fully.
Add dals, peanuts, red chillies and curry leaves, fry till golden and crisp.
Mix in green chillies, turmeric and grated mango, sauté briefly without overcooking.
Add cooked rice and salt, gently mix so grains stay separate.
Finish with coriander and serve slightly warm or at room temperature.