Mango Rice is a simple and tasty dish made with fresh sour mangoes. The unique flavor of the mangoes is brought out by sautéing them in oil. It’s perfect for a quick lunch or packing in a lunch box.
This simple mango rice is perfect for the summer season when mangoes are in season. The tangy raw mango enhances the flavor. Similar to lemon rice, it’s a tradition for Ugadi or Tamil New Year.
You can use leftover rice or cook fresh rice for mango rice. Grate mango, prepare seasoning, mix with rice, and enjoy a quick lunch with chips or vadams.
This rice is versatile, and suitable for lunchboxes, gatherings, and fasting days like Navratri due to its
no onion and no garlic recipe.
INGREDIENTS FOR MANGO RICE
Mango: I used ‘kili mooku’ or ‘Totapuri’ raw mango. This type is best for mango rice because it’s mildly sour and tangy, ideal for this dish.
Rice: For this dish, cooked rice is combined with the seasoning before serving. I’ve used regular raw rice, but you can also opt for boiled or basmati rice.
Tempering: Tempering involves frying peanuts, mustard seeds, dals (such as urad dal and chana dal), dry red chilies, green chilies, ginger, and curry leaves to create the recipe’s foundation. It’s important to be patient while frying these ingredients to achieve perfection.
Other ingredients: Oil, salt, turmeric powder.
HOW TO MAKE RAW MANGO RICE
To prepare mango rice,
- Heat oil in a pan. Fry roasted peanuts until they turn slightly brown and become crisp.
- Add mustard seeds, urad dal, and chana dal and roast until dals turn golden brown.
- Next add dry red chilies, green chilies, ginger, and curry leaves. Sauté for 1 minute.
- Add in grated mango, turmeric, and salt.
- Cook the mangoes until they reduce in size and the raw odor vanishes.
- Add cooked rice to the pan.
- Stir vigorously until the rice is well heated and mixed.
Serve the rice together with chips or vadam.
- The amount of rice added depends on the mango’s sourness. Gradually mix and taste instead of adding all at once.
- I enjoy rice, with or without peanuts, for a nut-free option, or if you prefer reduce the quantity.
- You can also use cashews in place of peanuts.
- Use a large-holed grater for grating the fresh raw mango.
- To get a good taste, you can sauté some chopped mango chunks in addition to the grated mango.
- If you enjoy the scent of ghee, substitute half the oil with ghee when preparing the rice.
- Modify green and red chili amounts to match your preference.
Instead of white rice, use brown rice or cooked millet for a healthier rice option, ideal for diabetics.
If you’re in a hurry, you can temper, mix with grated mango, cook, and refrigerate the rice the night before. This mixture can be stored in the refrigerator for up to 2 days. When ready to prepare mango rice, let it thaw at room temperature, then mix it with cooked rice and heat until warmed through.
I used cooked raw rice. You can use leftover cooked rice or cook it fresh; it won’t affect the taste. Cooked boiled rice or basmati rice works too.
Mango rice is delicious when served hot with spicy vegetable curries, such as potato podiums or baby potato podi curry. It’s great for a lunch box with chips or pappads.
Mango Rice Recipe
- 1 ½ cups Cooked rice
- 1 Raw mango pitted, peeled & grated
- 2 Green chillies
- 1 tsp Ginger minced
- 2 Whole dry red chillies
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- 2 tbsp Roasted peanuts
- 1 Sprig curry leaves
- ¼ tsp Turmeric powder
- 1 tbsp Oil
- salt to taste
- Heat a pan with oil, then add peanuts and roast for 1 minute over medium heat until they turn slightly brown and become crispy.
- Put mustard seeds until they crackle. Add urad dal, chana dal, and dry red chillies. Roast until dals turn golden brown.
- Add the curry leaves, ginger, and green chilies and sauté for one minute.
- Grate mango, add turmeric, salt, and sauté until mango shrinks and raw smell is gone. About 2-3 minutes.
- Reduce heat, combine cooked rice in pan, stir until heated and mixed with seasonings. Turn off stove.
- Serve the mango rice together with chips or vadam.