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.
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.
 Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.