Easy Raw Mango Rice is a zesty, flavourful rice dish that's a crowd pleaser every time you make it! Also known as Mamidikaya Pulihora, mavinakayi chitranna, mangai sadam or kachhe aam ka chawal depending on where you are from.
Love mangoes? Try my Raw Mango Fish Curry (Alleppey Fish Curry), Mango Kadhi (Gujarati Fajeto) or Mangalorean Ripe Mango Curry
Who is as excited as me that mango season is finally here? I'm going a little crazy with mangoes currently, which is going to result in an overload of mango recipes on this blog. But if you are in, we can do this. We can make the most of it. Starting with this tangy 30 minute raw mango rice. If you are anywhere near raw mangoes, I recommend picking them up immediately and heading straight home to try this out.
I make this every summer because raw mangoes are just plenty here in India, and you can't resist picking them up. And life is not the same without them.
ingredients you'll need to make Raw Mango Rice
- Oil: Any neutral-flavoured oil with a high smoke point, such as vegetable, canola or sunflower oil, can be used.
- Mustard Seeds: A teaspoon of these small, round seeds are used in this recipe to add a nutty and pungent flavour to the dish.
- Urad Dal: Also known as black gram skinned and split, this ingredient is a type of lentil that adds a nutty flavour and crunchy texture to the dish.
- Chana Dal: This is a type of split gram that is similar to urad dal but has a sweeter and nuttier flavour. Just like urad dal, this adds an extra crunch to the dish.
- Dried Red Chilies: To to add heat and a smoky flavour.
- Onion: One large onion is sliced and added to the pan to add sweetness and depth of flavour to the dish.
- Raw Mango: Peeled and grated raw mango is added to the dish to add a tangy flavour and a touch of sourness. This forms the flavour base for the recipe so no, you can't skip it!
- Red Chili Powder: This adds heat along with the dried red chillies. The powdered form coats the rice better!
- Turmeric Powder: This bright yellow spice adds a warm and earthy flavour to the dish, as well as a vibrant colour.
- Curry Leaves: Two sprigs of curry leaves are added to the pan to add a distinctive flavour and aroma to the dish along with a slight crunch!
- Salt: To bring out the flavours of the other ingredients, of course!
How to make Raw Mango Rice
1. Heat oil in a large pan or kadhai and add mustard seeds, urad dal, chana dal and red chilies. Saute for a minute till the dals are lightly brown.
2. Add onions, cook for 3-4 minutes.
3. Add raw mango. Cook the raw mango till it starts wilting slightly (a minute or two.)
4. Mix in red chilli powder, turmeric powder, salt and curry leaves.
5. Add cooked rice and toss everything together. Cover and cook on low flame for 3-5 minutes.
6. Sprinkle with a few more curry leaves or coriander, if you like, mix and serve hot.
Just the fact that there is raw mango in this rice stir fry is amazing. But what's even better is that it's one of those 30 minute meals. Yes, I'm saying that this can be on the table in under 30 minutes so that you can enjoy a steaming bowl of tangy, nutty brown rice which is also healthy even on days when you get home at 8 PM. Traffic slowing you down every day? I got your back.
You know the strangest thing about writing a food blog? I just realized that Indian cooking does not have to be as laboursome as most think. It can be pretty quick and easy and obviously with bags of flavor.
Turn this Mango Rice into a meal with some raita and papad on the side. It's one of those quick dishes that can save the day and have everybody at the table asking for seconds.
More Indian Rice Recipes:
- Lemon Rice (Yellow Rice)
- Coconut Rice Stir Fry
- Perfect Jeera Rice
- Pressure Cooker Veg Pulao
- Egg Fried Rice
Love raw mangoes? Or just mangoes in general? Tell me all about it. Find me on Twitter and Instagram
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Raw Mango Rice
Ingredients
- 2½-3 cups White Rice cooked
- 2 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal black gram skinned
- 1 teaspoon Chana Dal split gram
- 2 Chilies dried Red
- 1 Onion large , sliced
- 1 Mango Raw , peeled and grated
- ½ teaspoon Chili Powder Red
- â…“ teaspoon Turmeric Powder
- 2 sprigs Curry Leaves
- Salt to taste.
Instructions
- Heat oil in a large pan or kadhai and add mustard seeds, urad dal, chana dal and red chilies. Saute for a minute till the dals are lightly brown.
- Add onions and cook for 3-4 minutes, and add raw mango. Cook the raw mango till it starts wilting slightly (a minute or two) and mix in red chili powder, turmeric powder, salt and curry leaves.
- Add cooked rice and toss everything together. Cover and cook on low flame for 3-5 minutes. Sprinkle with a few more curry leaves or coriander and serve hot.
Dave the Foodie from Parksville, B.C. says
What can I use in place of curry leaves to attain the desired flavour ? I've only seen them dried once in a large bag, at a store and very few recipes call for them so I passed.
Richa says
Hey Dave, there isn't a substitute for curry leaves. Its a unique herb with a unique aroma and flavour. But you can skip them, and use some cilantro right in the end.
Tulika says
Hey.. I tried this recipe and loved it.. my husband isn’t very fond of brown rice and I have been trying to find innovative ways to utilise the pack that I have and this recipe seemed the best way to do that.
Loved the tanginess that raw mango brings to it and the fact that it’s ready so quickly!
Richa says
Its one of our favourite things during mango season too. Plus its healthy! Glad you liked it Tulika!