Raw mango rice is a tangy and flavourful south Indian rice prepared with raw mangoes, rice, nuts and basic spices. It is a gluten free and vegan dish perfect to pack in a lunch box, picnic or as a simple meal on busy weekdays.
It is also known as "Mangai Sadam" in Tamil or "Mamidikaya Pulihora" in Telugu, "Mavinakayi Chitranna" in Kannada is a flavorful South Indian dish.
This dish is a convenient option for lunch box, picnics or packed meals for road trips or during long drives as it stays tasty even at room temperature.
Prepare it with freshly cooked rice if you plan to pack it in a lunchbox. This dish is great to include in a weekly meal plan and a great way to repurpose leftover rice into a delicious meal.
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Ingredients
- Spices, Nuts and Lentils: Mustard seeds, cashews, urad dal, chana dal, dried red chillies, and turmeric powder.
- Vegetables: Green chillies, curry leaves and fresh coriander leaves.
- Rice and Mango: I used raw sour mangoes and cooked sona masoori but any rice variety that you use regularly can be used here.
- Oil: I used olive oil but you can use any cooking oil that you use regularly.
See the recipe card for quantities.
Instructions
Step 1: Heat the oil in a pan on medium heat. Add mustard seeds and let them splutter.
Step 2: Add chana dal, urad dal and cashews. Sauté until the dals turn golden brown.
Step 3: Now add dried red chilies, and green chilies and saute until they release pungent aroma.
Step 4: Add curry leaves, and sauté for a few more seconds.
Step 5: Add turmeric powder and salt, and mix well. Cook for another 1-2 minutes.
Step 6: Add the grated raw mango to the pan and sauté for 2-3 minutes until the mango is slightly cooked.
Step 7: Mix in coriander leaves.
Step 8: Place cooked rice in a wide bowl and add roasted peanuts and mango mixture.
Step 9: Gently mix to ensure the rice is coated with the mango mixture.
Serve the mango rice warm or at room temperature. It pairs well with papadums or allam pachadi.
Serving Suggestions
Serve mango rice with fried accompaniments like cabbage pakoda, vegetable pakora, medu vada or mirchi bajji.
Pair it with light salads such as carrot kosambari, cucumber kosambari or moong sprouts salad and a simple vegetable side dish such as jeera aloo or bombay aloo for a complete meal.
Pack it in a lunchbox along with a pickle such as allam pachadi, mulakkaya pachadi.
Storage
If you have any leftovers, store them in an airtight container in the fridge. Finish it off in 3-4 days.
Reheat: Before serving, reheat it in the microwave. Place the required portion in a heatproof bowl and heat it in a microwave until warm.
Tips and Tricks
Choosing the Mango: Use an unripe firm mango with bright green skin. The mango should be sour to give the rice its distinctively tangy flavour.
Rice: Use leftover rice or cook rice slightly ahead of time if you prefer freshly cooked rice. Spread it out on a plate or tray to cool. This prevents the rice from becoming mushy when mixed with the mango mixture.
Adjust Sourness: Adjust the quantity of grated mango based on its sourness and your taste preference. Mangoes vary in their level of sourness.
Mixing: Mix the rice and mango mixture gently to avoid breaking the rice grains. Use a wide pan or bowl for mixing to ensure the mango mixture coats the rice evenly.
Related
Looking for other south Indian rice recipes? Try these:
More Raw Mango Recipes
KEEP IN TOUCH
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📖 Recipe Card
Raw Mango Rice
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Teaspoons Oil
- 1 Teaspoon Mustard
- 1 Teaspoon Urad Dal
- 1 Teaspoon Chana Dal
- 5-7 Cashews
- 3 Green Chillies each slit into 2 pieces
- 2 Dried Red Chillies
- 1 sprig Curry Leaves remove leaves from the stem
- ½ Teaspoon Turmeric Powder
- Salt as required
- 12-15 sprigs Fresh Coriander Leaves washed and chopped
- 3 Cups Cooked Rice
- 2 Small Raw Mangoes washed and grated, discard pit
Instructions
- Heat the oil in a pan on medium heat.2 Teaspoons Oil
- Add mustard seeds and let them splutter.1 Teaspoon Mustard
- Add chana dal, urad dal and cashews.1 Teaspoon Urad Dal, 1 Teaspoon Chana Dal, 5-7 Cashews
- Sauté until the dals turn golden brown.
- Now add dried red chilies, and green chilies and saute until they release pungent aroma.3 Green Chillies, 2 Dried Red Chillies
- Add curry leaves, and sauté for a few more seconds.1 sprig Curry Leaves
- Add turmeric powder and salt, and mix well. Cook for another 1-2 minutes.½ Teaspoon Turmeric Powder, Salt
- Add the grated raw mango to the pan and sauté for 2-3 minutes until the mango is slightly cooked.2 Small Raw Mangoes
- Mix in coriander leaves.12-15 sprigs Fresh Coriander Leaves
- Place cooked rice in a wide bowl and add roasted peanuts and mango mixture.3 Cups Cooked Rice
- Gently mix to ensure the rice is coated with the mango mixture.
- Serve the raw mango rice warm or at room temperature.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
Poornima says
Awesome recipe Geetha. I would add a handful roasted peanuts.
Geetha Priyanka says
Yes! peanuts definitely adds a crunch and makes a lovely addition.