Summer special raw mango or green mango rice with freshly ground spices! Call it manga sadam or mavinakayi chitranna or mamidikaya pulihora; this recipe is indeed a treat!
We make this mango rice with grated raw mango and freshly ground coconut, fenugreek seeds, and red chilies. The sourness of mango and the bitterness of fenugreek seeds are well-balanced with coconut and red chilies. This mango rice is a complete meal on its own when served with vadagams or appalam.
We call raw mango rice in Telugu as mamidikaya pulihora and in Kannada as mavinakayi chitranna. And I won’t call mine as the authentic Telugu or the Kannada version, but it’s a mix of both.
I first tried this recipe at my friend’s place. I enjoyed the dish and got the recipe from my friend. But I didn’t write it down, and I didn’t try it right away.
When I saw fresh green mangoes in the stores, I wanted to try something different other the mango pickle. I remembered the mango rice recipe that I tried at my friend’s place and wanted to try the same. I still remember the taste, so I went ahead with experimenting with the recipe on my own instead of calling my friend again. After a couple of attempts, I got it :-) These food experiments are fun, right?
Without any further ado, let’s see how to make this mango rice
How to make raw mango rice-
Ingredients:
- Raw Mango – 1
- Rice – 1 cup
- Salt – 2 tsp (adjust as per taste)
- Water – 2 cups
- Turmeric powder – 1 tsp
- Gingelly oil – 2 tsps (Optional)
To Temper:
- Oil – 1 tbsp
- Peanuts – 2 tbsps
- Mustard seeds – 2 tsps
- Channa dal – 1 tsp
- Urad dal- 1 tsp
- Curry leaves – 1 strand
To roast and grind:
- Methi seeds – 2 tsps
- Grated Coconut – ¼ cup
- Red chilies – 3
- Hing – ½ tsp
Prep work:
- Cook the rice in your preferred way. For 1 cup of rice, I used two cups of water.
- Let the rice cool and fluff it with a fork.
- Peel the mango skin and grate the mango. Depending upon the sourness of mango, adjust the salt.
- Grate the coconut and set aside.
Preparing the Masala:
- Heat the kadai and add the methi seeds and red chilies and fry them for a couple of minutes in low heat.
- Now add the hing and grated coconut and fry till the coconut turns slightly golden brown. Make sure you fry them in low heat.
- Let it cool and grind it without adding any water.
Steps:
- Heat the kadai or pan and add the oil.
- Once the oil is hot, add mustard seeds, Urad dhal, channa dhal. As it splutters add peanuts.
- As peanuts turn golden brown, add turmeric and curry leaves.
- Mix them well and add the grated mango and salt.
- Cook the mango till the raw smell goes. Usually, it takes 10-12 minutes.
- Now add the fresh ground masala. Mix well and let it cook for 4 to 5 minutes in low heat and turn off the heat.
- Add the cooked rice and gingelly oil. Mix together. Gingelly oil helps to keep the rice non-sticky.
Recipe Notes-
- Adjust the salt and red chilies as per your preference.
- If the fenugreek seeds are burnt it spoils the taste, so make sure your roast for the masala in low heat.
Mango rice is ready. Serve with papad or with cucumber raita.
PS – If you try this raw mango rice, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.
Other green mango recipes-
Mango Rice | Raw Mango Rice | Mavinakayi Chitranna
Ingredients
- 1 Raw Mango
- 1 cup Rice I used sona masoori variety
- 2 tsp Salt adjust as per taste
- 2 cup Water
- 1 tsp Turmeric powder
- 2 tsp Gingelly oil Optional
To Temper
- 1 tbsp Oil
- 2 tbsp Peanuts
- 2 tsp Mustard seeds
- 1 tsp Channa dal
- 1 tsp Urad dal
- 10 Curry leaves
To roast and grind
- 2 tsp Fenugreek seeds
- ¼ cup Coconut grated
- 3 Red chilies
- ¼ tsp Hing
Instructions
Prep work
- Cook the rice in your preferred way. For 1 cup of rice, I used two cups of water.
- Let the rice cool and fluff it with fork.
- Peel the mango skin and grate the mango. Depending upon the sourness of mango, adjust the salt.
- Grate the coconut and set aside.
Preparing the Masala
- Heat the kadai and add the methi seeds and red chillies and fry them for couple of minutes in low heat.
- Now add the hing and grated coconut and fry till the coconut turns slightly golden brown. Make sure your fry them in low heat.
- Let it cool and grind it without adding any water.
Steps
- Heat the kadai or pan and add the oil.
- Once the oil is hot, add mustard seeds, Urad dal, channa dal. As it splutters add peanuts.
- As peanuts turn golden brown, add turmeric and curry leaves.
- Mix them well and add the grated mango and salt.
- Cook the mango till the raw smell goes. Usually, it takes 10-12 minutes.
- Now add the fresh ground masala. Mix well and let it cook for 4 to 5 minutes in low heat and turn off the heat.
- Add the cooked rice and gingelly oil. Mix together. Gingelly oil helps to keep the rice non-sticky.
- Mango rice is ready. Serve with papad or with cucumber raita
Notes
- Adjust the salt and red chilies as per your preference.
- If the fenugreek seeds are burnt it spoils the taste, so make sure your roast for the masala in low heat.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I love raw mango rice. Loved how u ground the mothi seeds love it
http://www.mumbaitomelbourne.com/food-and-health-blog-posts/bhajya-chi-aamti-onion-fritters-in-coconut-and-spice-broth
Thanks a Sharvari. :-) The methi seeds does add unique flavor to the rice.