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