This recipe is similar to the lemon rice, just that instead of lemon juice you add raw mango pulp or grated one. The cooked rice gets tartness of the raw mangoes, spiced up with green chilies and lots of flavour of the asafoetida and curry leaves.
Along with all these ingredients I like to add some fried urad dal, chana dal, and peanuts to give the plain soft rice a crunch.
This recipe is easy to make and gets quick if you have the rice cooked already. Then the rice just needs to be stir-fried on the tempering and it’s ready in 10 mins. You can also make this with leftover rice. If you are making this for any occasion, instead of peanuts you can add some fried cashews to make it richer.
The raw mango rice tastes even better with papad and some salad.
Serves – 4
1 full cup grated sour raw mango
Cooked rice (depending upon the quantity you want)
1 tsp mustard seeds
1/2 tsp hing (asafoetida powder)
1 tsp urad dal
1 tsp chana dal
1/4 cup or fewer peanuts
2-3 slit green chilies
2 red chilies
Few curry leaves
Salt as per taste
- Heat sesame oil in a big kadhai. Add mustard seeds, peanuts, and red chilies.
- As the mustard starts to crackle, add green chilies, urad dal, and chana dal. Keep sautéing.
- As the dal starts getting golden brown, add the hing and curry leaves. Sauté.
- Add the grated mango and mix well.
- Then add 1 tsp turmeric and some salt as per taste and mix well.
- Add the cooked rice little by little. Keep mixing well and add some more.
- Keep checking the overall flavour and adjust the rice based on the sourness of the mango.
- Adjust the salt once again, cover with a lid for 5-7 mins and cook on a low flame.
- Serve the rice hot in a bowl and garnish with freshly chopped coriander.
Any raw mango variety would do. Depending upon the sourness you can reduce the quantity of grated mango or increase the quantity of the rice. I have used thotapalli mango/ totapuri mango.