sujitha easy cooking

Raw Mango Rice Recipe

By sujithaeasycooking

Rice Bowl

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Mango rice is a delicious and popular dish in South Indian cuisine. It’s known for its unique combination of cooked rice with a flavourful mixture of ripe mango, spices, and often nuts.

The dish typically begins with tempering, where mustard seeds, urad dal, and chana dal are sautéed in oil until they release their flavours and aromas. This seasoned oil is then mixed with the other ingredients.

Mango rice is a versatile dish that can be customized based on personal preferences. Some variations may include adding vegetables like grated carrots or peas for added texture and nutrition.

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Mango rice can be served warm or at room temperature. It’s often enjoyed on its own or as part of a larger meal. It pairs well with yogurt, raita, or a side of pickles.

While mango rice is commonly associated with South Indian cuisine, variations of this dish can be found in other parts of India and beyond. Each region may add its own twist to the recipe.

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“Raw mango Rice with Potato Roast and Pickle”

Table Of Contents

  1. About the Ingredients for Mango rice
  2. Step by Step instruction for Mango Rice
  3. PIN

About the Ingredients for Mango rice

  1. Cooked Rice: Typically, leftover rice is used in this dish. The rice should be cooked and cooled before preparing mango rice.
  2. Raw Mango: Choose a raw mango, peel it, and grate it. The raw mango adds a  tangy flavour to the dish.
  3. Oil: Sesame oil or any vegetable oil is commonly used for tempering the spices and cooking the mango mixture.
  4. Mustard Seeds: These are used in the tempering process and add a distinctive flavor to the dish.
  5. Urad Dal (Split Black Gram): Urad dal is often used in South Indian cooking for tempering. It provides a nutty flavor.
  6. Chana Dal (Split Chickpeas): Similar to urad dal, chana dal is used for tempering and adds a crunchy texture.
  7. Turmeric Powder: This spice gives the dish a vibrant yellow color and adds a warm, earthy flavor.
  8. Red Chili Powder: Adds heat to the dish. Adjust the quantity based on your spice preference.
  9. Asafoetida (Hing): A pinch of asafoetida is often used in South Indian cooking for its unique flavor and digestive properties.
  10. Curry Leaves: Curry leaves contribute a distinct aroma and flavor to the dish.
  11. Salt: To taste.
  12. Roasted Peanuts or Cashews (optional): These can be added for extra crunch and flavor.

Step by Step instruction for Mango Rice

Method

1. Wash and clean the raw mango, peel of the skin..

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 2. Grate the mango and set aside.. pressure cook the rice for two whistles and set them aside.. once the pressure released fluff with a forks..
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 3. Heat a kadai with oil , temper with Mustard, Urad dhal, Channa dhal, and  Red chili.. once they done adding the turmeric and hing to ti..
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4. Add in the grated raw mango and saute this for 4-5 mins in medium flame, add in the sugar and mix well..
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 5. Once the Mango get shrink in the oil, add in the cooked rice and mix them.. serve this with potato Fry and pickle for a divine taste..
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Notes

  • For 1 cup rice i used 1/2 cup grate raw mango..
  • If the mango is too sour, then reduce the mango quantity
  • Once you add the rice, switch off the flame and gently mix with a forks.. otherwise the rice may mash..
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