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raw mango rice

South Indian Raw Mango Rice

Mango rice, known as Mavinakayi Chitranna in Kannada, Mamidikaya Pulihora in Telugu, and Mangai Sadam in Tamil, is a beloved South Indian dish that celebrates the raw, unripe mango. 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • - 1 cup cooked rice Sona Masoori or Ponni
  • - 1 medium raw mango peeled and grated
  • - 2 green chilies slit
  • - 2 dried red chilies
  • - 1 tsp mustard seeds
  • - 1 tsp urad dal black gram
  • - 1 tsp chana dal Bengal gram
  • - 2 tbsp peanuts
  • - 1 tbsp cashew nuts optional
  • - 1 sprig curry leaves
  • - 1/4 tsp turmeric powder
  • - 1/4 tsp asafoetida hing
  • - Salt to taste
  • - 1 tbsp sesame oil preferred
  • - 2 tbsp fresh grated coconut optional
  • - Fresh coriander leaves for garnish

Method
 

  1. Cook the rice and let it cool completely. Spread it on a wide plate to avoid clumping.
  2. Heat oil in a pan. Add mustard seeds and let them splutter.
  3. Add urad dal and chana dal. Sauté until golden.
  4. Add peanuts and cashews. Fry until roasted.
  5. Add red chilies, green chilies, and curry leaves. Sauté briefly.
  6. Add turmeric and asafoetida. Stir well.
  7. Add grated raw mango and sauté for 2–3 minutes until slightly soft.
  8. Add salt and mix.
  9. Add the cooled rice. Gently combine with the mango mixture.
  10. Garnish with grated coconut and chopped coriander leaves. Serve warm or at room temperature.

Notes

raw mango rice
Raw mango rice. South Indian dish also called as Mamidikaya pulihora, mavinakayi chitranna, mango rice, maangai puliyogare is made with precooked rice, raw green mangoes, spices and curry leaves.