Raw mango rice, also known as mavinakayi chitranna or mamidikaya pulihora, is green mango-flavoured rice from South India. This recipe for mango rice is a delightful variant of the classic lemon rice, but with the addition of green mangoes for a tang.
Course Main Course
Cuisine Indian
Keyword recipe for mango rice
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Calories 3105kcal
Author Puja
Ingredients
6tbspVegetable Oil
3tspMustard Seeds
3tspurad dal
Asafoetidaa pinch
3tspChana Dal
Curry Leavesa few
9tbspPeanutsroasted
3cupRaw mangograted
6Green Chillichopped
0.75tspTurmeric Powder
1tspChilli Powder
6cupCooked Rice
Saltto taste
6tbspCoconutgrated
6tbspCoriander Leavesfinely chopped
Instructions
Heat oil in a pan or kadai.
Add in mustard seeds, urad dal and chana dal. Stir.
Now add hing and few curry leaves and let it splutter.
Add in roasted peanuts and saute for a minute.
After that add grated raw mango, chopped green chilli and turmeric powder.
Saute for a minute or until mango shrinks, then add chilli powder, salt and coriander leaves.
Now add this mixture to the cooked rice.
Mix gently without breaking rice grains.
At last, add grated coconut and give it a nice mix.
Cover and let it sit for an hour, so that the rice absorbs the flavours.
So the raw mango rice is ready to be served.
Serve along with coconut chutney,fryams or papad.
Notes
Rice must be completely cool when using to make this recipe. Hot rice may turn mushy while cooking.Adjust the amount of mango based on tanginess.To make this recipe more flavourful, use leftover rice.You can add cashews instead of peanuts.Finally, mango rice or mavinakayi chitranna tastes great when it's spicy and tangy.