Raw mango rice is a South Indian flavored rice dish that is made with pre-cooked rice, green unripe mango, tempering spices, and a little freshly grated coconut. It’s a variation of a popular lemon rice recipe where lemon is substituted with freshly grated raw mango.
Mango rice
Mango rice is also called Mavinakayi chitranna or mangai sadam or mamidikaya pulihora in different regions of South India. When green mangoes are in season during summer, mango rice is prepared in many households. It’s a popular rice lunch box dish that is prepared similarly to a popular lemon rice recipe.
Pre-cooked rice is mixed with tempered spices and fresh grated coconut is used to finish off the dish to make it tasty.
Mango rice is spicy, and tangy and can be easily made in under 20 minutes with pre-cooked rice ready.
I am lucky enough to have cool neighbors who very generously distribute the mangoes grown in their garden with me every single year without fail. And I never fail to make mangai sadam and mango pickle(both instant and authentic mango pickle) whenever I get my hands on these delicious, organically grown mangoes.
Ingredients
Here’s what you’ll need –
- Pre-cooked rice
- Raw mangoes
- Onion
- Curry leaves
- Green Chilies
- Dried red chilies (optional)
- Turmeric powder
- Urad dal
- Channa dal
- Peanuts
- Mustard seeds
- Salt to taste
- Oil
- Grated coconut
- Coriander leaves
All the ingredient’s exact measurements are mentioned in the recipe card below.
How to make
- Heat oil in a pan. Add mustard seeds and wait until it crackles. Next, add urad dal and channa dal and fry till golden in color.
- Now add onions, green chilies, curry leaves and saute until onions turn translucent.
- Add grated raw mango, salt, and turmeric powder and mix well. Cook for 3-5 minutes on medium-low flame.
- Add cooked rice and mix with gentle hands until all rice is coated with the mango-carrot mix.
- Garnish with coriander leaves and grated coconut.
- It is served best with papad, roasted potatoes, and roasted plantain. A simple lunch is served!
Useful tips
- Cook rice al-dente, over cooked rice, is mushy and doesn’t give good results.
- If you like spicy rice, you can add more green chilies.
- Tempering is crucial. It adds flavor to rice. It’s crucial to brown dal and peanuts in hot oil that gives the crunch to the dish.
- I like to grate raw mango with skin. If you like the texture of mango you can dice mango fine. It’s your choice to keep the skin on unripe mango or peel it off.
MORE POPULAR LUNCH BOX RICE RECIPES TO TRY
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📋Raw Mango Rice
Ingredients
- 2 cups cooked Rice
- 2 raw mangoes grated
- 1 large onion diced
- 2 tablespoons oil
- 1 sprig of curry leaves
- 4 nos green Chilies
- 2-3 nos dried red chilies optional
- ½ teaspoon turmeric powder
- 2 tablespoons urad dal
- 2 tablespoons channa dal
- 2 tablespoons peanuts
- 1 teaspoon mustard seeds
- Salt to taste
Garnish
- 3 tablespoons grated coconut
- 2 tablespoons fresh coriander leaves
Instructions
- Heat oil in a pan. Add mustard seeds and wait until it crackles. Next, add urad dal and channa dal and fry till golden in color.
- Now add onions, green chilies, dried red chilies, and curry leaves, and saute until onions turn translucent.
- Add grated raw mango, salt, and turmeric powder and mix well. Cook for 3-5 minutes on medium-low flame.
- Add cooked rice and mix with gentle hands until all rice is coated with the mango-carrot mix.
- Garnish with coriander leaves and grated coconut.
- It is served best with papad, roasted potatoes, and roasted plantain. A simple lunch is served!
Notes
- Cook rice al-dente, overcooked rice, is mushy and doesn’t give good results.
- If you like spicy rice, you can add more green chilies.
- Tempering is crucial. It adds flavor to rice. It’s crucial to brown dal and peanuts in hot oil that gives the crunch to the dish.
- I like to grate raw mango with skin. If you like the texture of mango you can dice mango fine. It’s your choice to keep the skin on unripe mango or peel it off.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
Sreeram says
What can it be best had with?
jyothirajesh says
You can have it with any spicy side or roasted pepper papad. I personally serve it with baby potato roast, yum