Raw Mango Rice are for days when you feel like eating something sweet and tart.
Mangoes are considered “king of the fruits” and loved by many across the globe. With the advent of spring in India, comes the season of raw mangoes (or as we call “Kairi” in Hindi) and it’s umpteen household recipes.
The tangy-tart flavor of raw mangoes makes it a popular ingredient in many spring/ summer recipes. From salsa to juices to salad to appetizers to pickles to seasoning…Phew! Mango can be a delightful part of any recipe.
Health Benefits
Raw mangoes are a rich source of Vitamin C and pectin. They help in digestion and prevents dehydration. They are considered one of the best fruits for weight loss.
About the Recipe…
Tempered rice with Raw Mango is a popular recipe in South India. The tartness from raw mango, heat from red and green chillies and sweetness from jaggery balances the flavors. Tempering with mustard seeds, curry leaves and asafoetida (or hing) adds the required zing!
It’s always good to incorporate seasonal fruits and vegetables in your meals/ diet. Raw mango rice is one way of doing it.
A simple and easy recipe which can be a quick fix solution for a weeknight or weekend meal. Serve with Papad, pickle, yogurt and enjoy with family and friends.
You may also like: Tomato Rice, Coconut Rice, Spanish Rice
Raw Mango Rice
Ingredients
For Rice
- 1 1/2 cups Basmati Rice or Jasmine rice or any long grained rice or regular rice
- salt taste
- 1/2 tsp cooking oil
- 2 1/2 cups water for cooking rice
Mango paste
- 1 1/2 cups Raw Mango washed, peeled and chopped
- 3-4 whole Dried red chilli destalked
- 2-3 whole Green chili
- Salt to taste
- 1 tsp Peanuts
- 1 tsp sesame seeds
- 1 tsp jaggery (optional)
For tempering
- 2 tbsp sesame oil or any cooking oil
- 1 tsp Mustard seeds
- 1 tsp Urad dal (or split black gram)
- 1 tsp Chana dal (or split bengal gram)
- a pinch Asafetida or hing
- 2-3 whole Dried red chilli
- 6-7 leaves curry leaves
- 1 tsp Ginger paste
- 1/4 tsp Turmeric
- Salt to taste
- 2 tbsp Cilantro chopped. For garnish.
Instructions
- Wash and soak rice for 15 minutes.
- After 15 minutes, cook rice by adding salt and oil. You can either pressure cook, use an electric rice cooker or cook in a pot on stove.
- Once cooked, empty it in a wide mouthed container and let it cool. Be careful while transferring, as the rice grains shouldn't break. Once warm, cover the container with a lid which prevents rice from drying.
- In a blender/ grinder/ food processor, add all the ingredients under 'Mango paste' and obtain a smooth mango paste. Keep it aside.
- If the raw mango is too tart, add jaggery. The sweetness from jaggery will balance the tartness. If the raw mango isn't too tart, you can avoid adding jaggery.
- In a large non stick pan/ pot, heat oil. Add mustard seeds and let it splutter.
- Next add urad dal, chana dal and red chilis. Stir for 30 seconds and add asafetida. Next add curry leaves and cook for 30 seconds.
- Now add ginger paste and cook for a minute or until the raw aroma of ginger disappears.
- Add turmeric powder and give it a quick stir before adding the mango paste.
- You can add a little water if required and salt to taste.
- Let the paste cook for 5 minutes.
- Remove from heat.
- In batches, add cooked rice to the mango masala in the pan and gently mix. Ensure the rice is evenly coated with the masala.
- Transfer to a serving dish, garnish with cilantro and enjoy with papads, chips, pickles or yogurt.
Notes
Nutrition
Hey,
I tried this and it was really yummy and quick to prepare.
Glad you liked it ?