Mango Rice | Raw Mango Rice

This mango rice is prepared with grated raw mango and fresh ground coconut, fenugreek seed and red chili masala. The sourness of mango and the bitterness of fenugreek seeds are well-balanced with coconut and red chillies. This rice is an amalgamation of all flavors and its a complete meal on its own when served with vadagams or appalam.

I first tried this recipe at my friend’s place. I really 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. It’s been two years. :-) 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 went ahead with experimenting the recipe on my own instead of calling my friend again. After couple of attempts, I got it :-) I love these experiments. :-)

Here is the recipe:

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)

For Tempering:

• Oil – 1 tbsp
• Peanuts – 2 tbsps
• Mustard seeds – 2 tsps
• Channa dhal – 1 tsp
• Urad dhal – 1 tsp
• Curry leaves – 1 strand

For grinding:

• Methi seeds – 2 tsps
• Grated Coconut – 1/4 cup
• Red chillies – 3
• Hing – 1/2 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 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 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.

Notes:

• Adjust the salt and red chillies 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 pappad or with cucumber raita.

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Mango Rice | Raw Mango Rice

This mango rice is prepared with grated raw mango and fresh ground coconut, fenugreek seed and red chili masala.

Prep Time45 mins

Cook Time30 mins

Total Time1 hr 15 mins

Author: Srividhya G

Ingredients

• Raw Mango - 1Raw Mango - 1
• Rice - 1 cupRice - 1 cup
• Salt - 2 tsp adjust as per tasteSalt - 2 tsp adjust as per taste
• Water - 2 cupsWater - 2 cups
• Turmeric powder - 1 tspTurmeric powder - 1 tsp
• Gingelly oil - 2 tsps OptionalGingelly oil - 2 tsps Optional

For Tempering

• Oil - 1 tbspOil - 1 tbsp
• Peanuts - 2 tbspsPeanuts - 2 tbsps
• Mustard seeds - 2 tspsMustard seeds - 2 tsps
• Channa dhal - 1 tspChanna dhal - 1 tsp
• Urad dhal - 1 tspUrad dhal - 1 tsp
• Curry leaves - 1 strandCurry leaves - 1 strand

For grinding

• Methi seeds - 2 tspsMethi seeds - 2 tsps
• Grated Coconut - 1/4 cupGrated Coconut - 1/4 cup
• Red chillies - 3Red chillies - 3
• Hing - 1/2 tspHing - 1/2 tsp

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 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.
• Mango rice is ready. Serve with pappad or with cucumber raita

Notes

Adjust the salt and red chillies 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.

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.

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