Mango rice / Raw mango rice

Mango Rice / How to make raw mango rice

Mangoes are available in abundance in the summer season. There are different varieties of mangoes in the market - some of which are very sour, some which are less sour and some which have a sweetish sour taste. My daughter, Pari, loves to eat the sweetish sour kind of mangoes. Just slice them and sprinkle some
chilli-salt mix on them and enjoy thoroughly. The thought itself is watering my mouth😋😋. It reminds me of my childhood days when I used to eat the sour variety mangoes with chilli powder sprinkled on them. My mom used to warn me that it would leave my teeth sour. But I wouldnt care and simply enjoy them. Indeed, the warning of my mother often came true, and I used to brush  my teeth with sugar to get rid of the sourness on my teeth. Memories are always sweet. 

In my family, me and my brothers were big fans of pulihora and since this is the festive dish of Andhrites, it was prepared on all festive occasions. However, after my marriage I learnt that my man doesn't like pulihora. I prepared so many versions of the pulihora but in vain. Since then, pulihora is not considered as a festive dish in our family. 

The preparation of mango rice is similar to that of pulihora substituting tamarind with grated mango. Mango rice was OK with my man but not to its best. So people who are crazy for pulihora and lemon rice will definitely be crazy for mango rice as well. The recipe mentioned below is the basic recipe of the mango rice, but I would like to update it at a later point with some more alterations. So, please watch this space for more updates. 

Mango rice can be included in the lunch box menu. This is very easy to prepare with very few ingredients that are easily available in our kitchens. So prepare this delicious mango rice and enjoy.   

You might also like other easy rice varieties which can be prepared in a jiffy with simple ingredients.

Sprouted chickpeas spinach rice 
Amaranthus rice cooked with coconut milk
Daddojanam
Vangi Bath
Methi Peas Pulav
Palak Rice
Cauliflower Channa Rice
Capsicum Masala Rice

Preparation

Cook rice in the pressure cooker and transfer to a plate so that it cools down and becomes fluffy.

Make sure that the cooked rice is grainy and not like lumps. While the rice is cooking, get all the ingredients ready. Grate the mangoes after peeling the skin. Crush the ginger and garlic and prepare a smooth paste. Heat oil in a pan. 

Add mustard seeds and allow them to splutter.  When they splutter, add cumin seeds and fry for a minute or two. 

Now add the peanuts. 

Fry for another minute and then throw in the channa dal and urad dal. Fry until all the lentils become golden in colour. 

Now add hing, green chillies, red chillies and the ginger garlic paste. Fry until the raw smell of ginger-garlic paste disappears. 

Put turmeric powder and curry leaf powder. You can add curry leaves if you do not have the curry leaf powder. 

Fry for a minute add the grated mango. 

Add salt and sugar and cook until the rawness of the mango vanishes. 

Finally add the garam masala powder  and give it a nice mix.

Check for salt and spice. If you want more spicy, add chilli powder and mix it well. Add this to the cooled rice and mix well.

Mango rice is ready. Sprinkle coriander leaves and serve hot accompanied with a papad.

Ingredients

Mangoes 1

Rice 1 1/2 cups

Oil 2-3 tbsp

Mustard Seeds 1/2 tsp

Cumin Seeds 1 tsp

Peanuts handful ( fistful )

Channa Dal 1 tbsp

Split Urad dal 2 tsp ( optional )

Hing pinch

Ginger garlic paste 2 tsp

Green Chillies 5-6

Red Chillies 2

Curry leaf powder 1 tsp ( OR few curry leaves ) 

Turmeric powder 1/2 tsp

Salt to taste

Sugar 1 tsp

Garam masala powder 1 tsp  ( optional )

Chilli powder 1/2 tsp  ( optional ) 

Method 

1. Cook rice and allow it to cool such that it becomes grainy. 
2. Heat oil in a pan. Once oil is hot, add mustard seeds. Allow them to crackle. 
3. Add cumin seeds and let them crackle. 
4. Now add the peanuts and fry for a minute.
5. Add channa dal and split urad dal. Fry until the lentils become golden in colour. 
6. Add hing. Put in the ginger garlic paste, red chillies and the green chillies. Fry until the ginger garlic paste loses its raw smell.
7. Add the turmeric powder and  curry leaf powder ( curry leaves ). Fry for a minute.
8. Add the grated mango and add salt and sugar. Mix well and cook uncovered until the mangoes are soft and cooked.
9. Finally, add the garam masala powder and chilli powder ( if you want it spicy ) and mix well.
10. Transfer this to the cooled rice and mix well.
11. Serve hot with a crunchy papad ( appadam ).

Notes

• Adding garam masala is optional.
• Little black pepper powder can also be added to enhance the flavour. 
• Use more sour variety of mango for a lovely mango rice. I actually used the normal sourless variety of mango ( known as collector kaya in telugu ). hence the taste was not so sour.