Raw Mango Rice (Mavinakayi Chitranna, Mamidikaya Pulihora) is a South Indian Raw mango-flavored rice. This is a variation of the popular lemon rice, with a tang from green mangoes.
It is called Mavinakayi Chitranna, Mamidikaya Pulihora, or Mangai Sadam in different South Indian languages.
Raw Mango Rice is a simple South Indian Rice preparation where cooked rice is sauteed along with grated green raw mangoes, fresh ginger, green chillies, peanuts, and cilantro (coriander leaves) and tempered with lentils, mustard seeds, curry leaves, and dry red chillies. Just like Curd Rice, Lemon Rice, Pulihora Rice and Tomato Rice, this mango rice is a popular variety of rice preparations. It is made mainly in summer when it is mango season and fresh raw mangoes are abundant.
Mango Rice is spicy, tangy and crunchy and has a slight crunch from peanuts and lentils. It comes together in just 20 minutes and is perfect for serving a light lunch or packing lunch boxes.
This is no onion, no garlic recipe, but to make it more flavorful, add chopped onions and chopped garlic to it.
For more recipes from this blog you might like please check
Mango Dal Fry
Aam Panna
Mango Mastani
Watch my latest YouTube video 🎥🎞
🌿 Ingredient Notes for Raw Mango Rice Recipe
Rice – You need cooked and cooled white rice to make this recipe. It is a great way to use leftover rice. If you make it with freshly cooked rice, Allow it to cool to room temperature before mixing it with other ingredients; otherwise, the final dish will become mushy.
You can also use cooked brown rice instead of white rice.
Green Mangoes – The Main ingredient of this recipe is raw green mangoes. Choose the tart mangoes. But if you are not fond of tart, go for slightly ripened ones that are less tart.
Add some lime juice/ lemon juice if the mangoes are not tart enough.
Others – You will also need cooking oil, black gram (white urad dal), Bengal gram (chana dal), asafetida, roasted peanuts, curry leaves, dry red chillies, brown mustard seeds, asafetida (hing), fresh ginger, green chillies, cilantro (fresh coriander leaves), turmeric powder, and salt.
👩🍳How to Make Mango Rice with Step-by-Step Photos
Preparation
Cook 1.5 cups of raw white rice and cool it completely before using it in this recipe. You need 2.5 cups of cooked rice.
Next, prepare the green mangoes. Choose firm and tart mangoes and wash them well with water, Wipe, peel and grate them.
Stir Fry The Rice
- Heat 2 tablespoon oil in a pan over medium-high heat.
- Once the oil is hot, add 1 tsp of chana dal, 1/4 cup peanuts, 1 tsp of white urad dal, 1 tsp of brown mustard seeds, 10-12 curry leaves, 1-2 chopped green chilli, 1 tsp ginger grated, ¼ teaspoon asafetida(hing), 1-2 dry red chilli.
- Fry until the dal turns brown (1-2 minutes). Stir frequently while frying.
- Add 1 cup of grated raw mangoes, 1/2 tsp turmeric powder, and salt to taste
- and cook for 2-3 minutes, stirring frequently.
- Add 2.5 cups of cooked rice and mix gently.
- Simmer the heat to low and cook for 2-3 minutes.
- Adjust salt, and chopped coriander and mix well.
Raw Mango Rice (Mavinakayi Chitranna, Mamidikaya Pulihora) is ready to serve.
Please Stay connected with me!
Get updates on the latest posts and more from Spicy Veg Recipes straight to your inbox.
FAQ Related to Raw Mango Rice Recipe
Use firm, tart, green mangoes that haven’t ripened yet. The tanginess is essential for the distinctive flavour of this dish.
Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of water.
Yes, you can add grated carrots, finely chopped bell peppers, or peas for extra colour and nutrition.
Serve it with raita, papad, pickles, or vegetable curry to create a more complete and flavorful meal.
💭Suggestions and Tips
Choosing Mangoes: Select raw, firm mangoes with bright green colour and tart flavour. Avoid overripe mangoes as they lack the tanginess that makes this dish distinctive.
Rice Texture: Ensure that the rice grains are separate and not sticky.
Balanced Flavors: Taste the mixture while cooking and adjust the salt and spices. Add more mango if you want a stronger tang or green chilli for extra heat.
Garnishing: Fresh coriander leaves or grated coconut make great garnishes, for flavour and colour.
Serve Fresh: Raw mango rice can be stored, it’s best served fresh for optimal flavour and texture.
Serving Suggestions
Raw mango rice is a versatile and flavorful dish that pairs well with several accompaniments. Here are some serving suggestions:
Papad: Crispy papad or poppadoms add a nice contrast to the rice’s soft texture.
Pickles: Indian pickles (achar), particularly Lemon or Stuffed red chilli pickles, can enhance the tangy notes of the dish.
Fryums: Crunchy fryums or crisps provide a delightful textural contrast.
Salad: A simple vegetable salad adds freshness and colour to the meal.
Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates.
🥣 Storage Suggestions
To store raw mango rice properly and keep it fresh, follow these tips:
- Cool Down: Allow the cooked rice to cool to room temperature before storing.
- Airtight Containers: Use an airtight container to store the rice. This will help preserve the flavours and prevent them from drying out.
- Refrigeration: Place the container in the refrigerator. It can last up to 3-4 days when properly refrigerated.
- Reheating:
- Microwave: Sprinkle some water over the rice, cover it, and heat it in the microwave for 2-3 minutes or until warm.
- Stovetop: Reheat in a pan with a splash of water, stirring frequently to ensure even heating.
🧾Recipe Card
Raw Mango Rice (Mavinakayi Chitranna, Mamidikaya Pulihora)
Materials
- 2 tablespoons oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black gram white urad dal
- 1 teaspoon Bengal gram chana dal
- 10-12 curry leaves
- 1-2 whole dry red chilies
- ¼ teaspoon asafetida hing
- 1 cup peeled and grated green raw mangoes
- 12 chopped green chilies
- 1 teaspoon finely chopped/grared ginger
- 2.5 cups cooked and cooled white rice
- ½ teaspoon turmeric powder
- ¼ cup roasted peanuts
- 1 teaspoon salt or to taste
- Handfull of chopped fresh coriander leaves
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add white urad dal, chana dal, mustard seeds, cumin seeds, curry leaves, green chilli, ginger, dry red chilies,peanuts and asafetida (hing), and fry until the dal turns a little brown (1-2 minutes). Stir frequently while frying.
- Add raw mangoes, turmeric powder, and salt and cook for 2-3 minutes, stirring frequently.
- Add cooked rice and mix well.
- *Check for salt and add more if needed.
- Finally, add cilantro and mix well.
- Reduce the heat to low and cook for 2 minutes.
- Serve hot!
Do you Love this recipe?
Click here to leave a review and give us a rating ★★★★
