Raw Mango Rice Recipe

Mango Rice is a mildly spiced, tangy South Indian rice dish made from raw mangoes. Mango rice is popular in the many South Indian States. This recipe is from Andhra Pradesh and the dish is also called as Mangai Sadam. Grated raw mango is added to the tempered cooked rice to make this flavorful dish. The added peanuts and cashews give a crunch and nutty flavor to the dish. The recipe is very simple and if you have cooked rice or left-over rice ready at hand, the dish can be made in a jiffy. This is an onion-garlic free, vegan dish that can be served in the lunch box or as a side dish to the main meal. Raw mango rice served with some chips or papadum makes for a soulful Summer lunch menu.

                           

I have tasted all the tangy rice varieties of South India during my stay in Hyderabad for 5 years and instantly fell in love with them. I have learnt to make most of the popular South Indian dishes also there from my neighbours, friends and my office colleagues. I often include curd rice and lemon rice in my weekly lunch menu and make tamarind rice occasionally during festivals. It is Summertime, and Indian markets are flooded with both tangy raw mangoes and sweet juicy ripe mangoes. It is time to make the best use of the king of fruits. This raw mango rice is light, mildly spicy and tangy and makes a perfect choice of food on a lazy Summer afternoon. So let's get started.
If you are looking for some yummy mango recipes, do check out this link 12 Best Mango Recipes.

Preparation Time: 10 minutes
Cooking time: 10 minutes
Serves: 2-3

Ingredients:

• 1 cup cooked rice
• 1 medium sized raw mango, peeled and grated 
• 2 tablespoon peanuts
• 1 tablespoon cashews 
• 1 teaspoon split and skinned black gram/urad dal
• 1/2 teaspoon Bengal gram/ chana dal
• 1 sprig curry leaves
• 2 green chilies, slit or chopped
• 2 red chilies, broken ( crown and seeds removed)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon asafoetida / hing
• 2 tablespoon oil
• Salt to taste

 Method:

1.  Wash, peel and grate the raw mangoes. Allow the cooked rice to cool down or use left-over rice. Keep all the ingredients for tempering ready at hand.

                            

2. Heat oil in a pan on medium flame. Add the mustard seeds. Once the seeds splutter, add the peanuts and Bengal gram. Fry them while stirring until they turn brown in color. 

3. Next, add the black gram and cashews and fry them also until they turn golden brown in color. Add curry leaves followed by green chilies and red chilies. Fry for a few seconds.

4. Now add asafoetida and turmeric powder. Immediately add the grated raw mango and salt. Mix everything well and cook until the mango turns tender. Lastly, add the cooked rice and mix everything very well gently, taking care not to break the rice. Cook for 2-3 minutes and put off the flame.

5. Serve this tangy yummy raw mango rice with chips or papadam and enjoy!

Recipe Notes:

• This mango rice can be made using left-over rice.
• If making the rice fresh, make sure it cools down completely before adding to the tempering.
• For a vegan version, skip adding asafoetida.
• Adjust the number of chilies as per your liking and spice tolerance.
• Addition of cashews is optional. You may just add peanuts.
• 2 tablespoon desiccated coconut may be added to the rice as a variation.
• Fry the dals on low to medium flame, or else they will turn brown, without cooking and turn hard.

Taking this delicious tangy raw mango rice to the #194th #FoodieMondayBlogHop where the theme for the week is #SummerFruitFest. This theme was chosen by Swaty Malik who blogs at Food Trails. Do check out her blog for some wonderful recipes. As per the theme, we had to cook a dish using any Summer fruit.

                                                         

If you ever try this recipe, do share your feedback with us in the comment section below.

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For similar recipes do check out the following from this blog:

• Puliyodharai - South Indian Tamarind Rice

                        

• Chitranna- Lemon Rice

                       

• Thayir Sadam - Curd Rice

                       

• Bisi Bele Bath

                       

• Raw Mango Salad- Kairi Dal