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Raw mango rice

In India, mangoes are abundantly available during the summer season  - sour ones are used to make this raw mango rice. This dish is also made on occasion of Ugadi festival (Telugu new year`s day). This recipe needs less ingredients but tastes similar to South Indian lemon rice. As this one is quick and easy to prepare, it makes a good school or office lunch box option.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups raw rice
  • 1 cup grated raw mango
  • ½ tsp turmeric powder
  • 4 cups water to cook the rice
  • Salt to taste
  • For seasoning:
  • 2 Tbsp. oil
  • 1 tsp mustard seeds
  • 2 tsp split black lentils
  • 2 red chillies break into 2 pieces
  • 1 pinch asafetida
  • 2 green chillies slit and cut
  • ¼ cup peanuts
  • 2 springs curry leaves

Method
 

  1. Cook rice in such a way that each grain remains separate. Spread it on a plate to cool.
  2. Wash, peel and grate the raw mango.
  3. Fry peanuts separately and keep aside.
  4. Heat oil in a pan, add mustard seeds, when it splutters add split black lentils, red chillies, green chillies and asafoetida.
  5. Add fried peanuts, turmeric powder and curry leaves.
  6. Add grated mango and mix well. Cook for 2 minutes and switch off the flame.
  7. Add cooked rice and mix gently using a fork, taking care not to break the rice. Check for salt, add if required.
  8. Enjoy mango rice with chips or papadum as side dish.