Mango rice is a delightful South Indian dish that combines the tangy flavour of ripe mangoes with subtle spices and aromatic rice. Raw mango rice, also known as Mamidikaya Pulihora in Telugu or Mangai Sadam in Tamil, is a delicious South Indian dish that bursts with tangy flavours, perfect for the hot summer months. This recipe is by food blogger Rajeswari Vijayanand.
Raw mango rice combines the sourness of raw mangoes with the aromatic blend of spices and rice, creating a unique and refreshing meal or side dish. Whether you’re a fan of tangy flavours or simply looking to explore new culinary adventures, raw mango rice promises to delight your taste buds with every bite. Here's a simple and quick recipe to create this flavourful delicacy in your own kitchen.
1. Wash the rice thoroughly under running water until the water runs clear. Cook the rice in a rice cooker or a pot with 2 cups of water until it's done. Spread it on a plate to cool.
2. Now peel the raw mango and grate it using a grater. Ensure you use only the flesh and discard the seed and skin.
In a mixing bowl, combine the grated raw mango with turmeric powder and salt. Mix well and set aside.
3. Heat sesame oil in a pan over medium heat. Add mustard seeds and let them splutter.
4. Add urad dal and chana dal. Saute until they turn golden brown. Add peanuts and fry until they are crispy and golden. Add asafoetida, salt, dried red chilies, green chilies, and curry leaves. Saute for a minute until the chilies become slightly crisp and the curry leaves turn aromatic.
5. Add the grated raw mango mixture to the pan. Mix well to combine with the tempered ingredients.
6. Cook for 5-7 minutes on low heat, stirring occasionally, until the raw mango softens and blends well with the spices.
7. Once the raw mango mixture is cooked, add the cooled cooked rice to the pan.
8. Gently mix everything together using a spatula or a fork, ensuring that the rice is evenly coated with the mango mixture and spices.
9. Check for seasoning and adjust salt if needed.
10. Garnish with freshly chopped coriander leaves. It pairs well with yoghurt, pickle, or papad on the side.
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Here's how to make South Indian style raw mango rice recipe
First wash and cook rice with 2 cups of water. Spread it on a plate to cool.
Peel and grate the raw mango, discarding the seed and skin. Mix grated mango with turmeric and salt; set aside.
Heat some sesame oil in a pan, add mustard seeds to splutter.
Add urad dal, chana dal, and peanuts, frying until golden. Add asafoetida, salt, dried red chilies, green chilies, and curry leaves. Saute it well for 3-5 minutes.
Add the mango mixture to the pan and cook for 5-7 minutes until soft.
Now add the cooled rice to the same pan and mix gently until evenly coated with the mango mixture and spices using a spoon.
Raw mango rice is ready to serve. Garnish it with some coriander leaves.
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