Raw mango rice, also known as manga saadam, mamidikaya pulihora and mavinakayi chitranna, is a delicacy from South India. It is similar to lemon rice in preparation. Instead of lemon, raw mango adds the tanginess to the dish. It is a simple, quick and healthy one pot meal and can be prepared with leftover rice too. This lightly spiced raw mango rice is a perfect lunch box recipe and convenient to carry during travel.
Grated raw mango is cooked in a flavorful tempering of dals, peanuts, curry leaves and chillies which is then mixed with steamed rice. The chillies, peanuts and other flavorings balance the tang from the raw mango. Instead of peanuts, you can also add cashew nuts. You can serve this rice with spicy potato roast or with some vadam or pappad.
RAW MANGO RICE RECIPE
Rice - 1 cup
Raw mango - 1.5 cup, peeled and grated
Green chillies - 2 to 3, chopped or slit
Ginger - 1 tsp, grated
Turmeric powder - 1/4 tsp
Peanuts - 2 tbsp
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Chana dal - 1/2 tsp
Dried red chillies - 2, halved
Gingelly oil - 1 tbsp
Salt - to taste
1. Wash the rice well and cook it. Spread it on a plate and allow to cool.
2. Heat oil in a pan add mustard seeds. When it splutters, add urad dal, chana dal and peanuts. Fry till peanuts are roasted and dals turn golden.
3. Now add dried red chilly, green chillies, curry leaves, ginger and turmeric powder. Fry for a minute and then add grated mango. Saute for 2 minutes.
4. Add the cooked rice, salt and combine well stirring for another 2-3 minutes.
1. You can use either raw rice or basmati rice. Make sure rice is not overcooked.
2. Use sour and tangy mangoes. If the mangoes are less sour, then add little lemon juice at the end.