An instant and quick tangy raw mango rice and a very popular breakfast recipe in south India. Mango rice is made with precooked rice, raw green mangoes, tempering spices and curry leaves. This mango rice is simple to make. Mango rice is a popular summer dish commonly made in the southern Indian states of Andhra Pradesh, Karnataka, Tamil Nadu and Telangana.
Ingredients
Rice – 500 gms
Raw Mango medium-sized peeled and finely grated
For tempering:
3 tbsp full oil
2 tbsp Channa dal/Bengal gram
2 tbsp urad dal
3 tbsp peanuts/groundnuts
8 green chills (Paste or chopped)
3 Red chillis
1 tbsp mustard seeds
Few curry leaves
salt – to taste
3/4 tbsp turmeric powder
3 tbsp fresh coriander leaves
Preparation
This recipe makes about 4 servings, you can reduce it if needed. However, the amount of mango used depends. On the type or acidity of the mango. Cooked rice should be grainy, but fully cooked and not mush. Relax below.
Wash and grate the mango. If you have a food processor, you can also just add the mango slices and grate them over the rice bowl.
Tempering
In a wok, add oil and heat it. Into it add peanuts, chana dal urad dal mustard seeds and red chillis curry leaves to turn crisp. Stir well for a few seconds. Add turmeric powder and salt as per taste and on low flame. Add grated mango, mix and saute for 2 to 3 minutes. Mango must be cooked completely, and turn soft to leave the sides of the pan once it is completely cooled you can store it in a glass container