Raw Mango Rice | Green Mango Rice | Savory Mango Rice :
I know what you’re thinking. It’s not summer, not the best time for the best mangoes…
We were at our Indian grocery store over the week-end to stock up our regular supplies. One very satisfying aspect to the visit, for me, is being able to buy Indian vegetables over there. My little one, who normally is busy playing hide and seek with her big sister, for some reason, wished to ‘help’ me choose my veggies:)
At first, she took over the job of adding my choice of vegetables into the basket. But once she spotted mangoes, she began insisting on adding a couple of raw mangoes and ripe mangoes saying – ‘I love mango’ ! Not having the heart to refuse her harmless request, I added them to my basket. They appeared fresh enough anyway.
And that’s how raw mango rice happened to be on my menu. Its a very simple preparation. If you are familiar with lemon rice preparation, this is a breeze. We call it ‘mavinkai chitranna’ in Karnataka.
Since it requires very few ingredients and quick to prepare – good for lunchboxes, easy and quick lunch/dinner dish.
The tang in the raw mango provides the delightful flavor to the dish. I add a lot of roasted peanuts which provides a crunch now and again.
grated raw mango (with peel) – 1 cup (wash well before use)
cooked rice – 3 cups
peanuts – 2-3 tbsp
oil – 2 tsp
green chili – 1 long slit
spicy dry red chili – 1 broken into 2
mustard seeds – 1/2 tsp
de-husked split black gram – 1/2 tsp (urad dal)
split yellow peas – 1/2 tsp (chana dal)
curry leaves – 6-8
turmeric powder – 1/2 tsp
salt to taste
fresh coriander chopped – for garnish
lemon juice – 2 tsp (if the mango is sour enough, this is not needed )
- grated raw mango (with peel) - 1 cup (wash well before use)
- cooked rice - 3 cups
- peanuts - 2-3 tbsp
- oil - 2 tsp
- green chili - 1 long slit
- spicy dry red chili - 1 broken into 2
- mustard seeds - ½ tsp
- de-husked split black gram - ½ tsp (urad dal)
- split yellow peas - ½ tsp (chana dal)
- curry leaves - 6-8
- turmeric powder - ½ tsp
- salt to taste
- fresh coriander chopped - for garnish
- lemon juice - 2 tsp (if the mango is sour enough this is not needed )
- cook the rice as you would normally do but try and keep the grains separate.
- in a pan, heat up the oil add the peanuts and roast. turn off the heat. keep peanuts aside in another plate until needed
- then splutter mustard seeds in the same pan, turning up the heat to heat up the oil again
- then add split black gram and yellow peas, green and red chili and curry leaves. this will splutter - so take care
- stir briefly for few seconds, add the grated raw mango once the dals turn slightly brown
- stir for 2-3 min only so that the mango cooks slightly but does not lose the crunch
- add salt needed for the entire preparation, turmeric powder. mix
- immediately, add cooked rice. mix everything very well
- garnish with chopped fresh coriander and serve with raita of your choice or just as is!