A simple quick summertime recipe making ideal use of the piquancy of seasonal raw green mangoes is an understatement I would say! Crunchy, tangy, protein-enriched carbs, gluten and dairy free, no onion garlic and delicious one-pot meal is perhaps the most accurate way to describe this dish.
This South Indian style recipe, usually a lunch box favourite, is superbly flavoured with groundnuts, protein-rich lentils, grated coconut, fresh coriander leaves and a host of select Indian spices to give you a tantalizingly fresh tasting rice that does not require a host of other dishes to pair it with. In fact, the first option in summers to utilise leftover rice from the previous day.
It is indeed a flavour-party going on in your mouth as you relish your first spoonful – crunchy nuts, soft rice, sweetish coconut and tangy raw mangoes – perfectly balanced & all boxes ticked! Such a relief for those hot summery days when you don’t feel like cooking too much. You can always tweak the spice levels to your requirement as this recipe uses a combination of fresh green chillies and dry red chillies.
In case you didn’t already know, raw mangoes are excellent immunity boosters, rich in anti-oxidants, vitamin C, A, B6, E and K, a vital source of calcium, iron and magnesium that help detox our liver. They also provide excellent dietary fibre, thereby making them the no.1 remedy for common tummy problems in summer such as acidity & indigestion. Also said to be beneficial for skin, dental & hair health amongst many others.
Known as Mamidikaya Pulihora in Andhra Pradesh, Mavinakayi Chitranna in Karnataka and Mangai Saadam in Tamil Nadu, South India, very similar to lemon rice, it is convenient and quick to cook with easily available everyday- ingredients.
I first learnt this recipe from one of my domestic helps, when I had first arrived in Bangalore after marriage. My family enjoys this dish every summer when served with papad (poppadums) and dal or plain curds.
I will also share with you shortly, a delightful summery tomato drink recipe which you can pair with this rice.
Perfect summer special recipe as promised, ain’t it? What say you?
Recipe for Tangy Raw Mango Rice South Indian Style
Ingredients (Serves 4 Persons)
- 2 tablespoons oil
- 1 teaspoon fenugreek seeds / methi seeds
- 1 tablespoon coriander powder / dhania
- ½ teaspoon cumin powder / jeera powder
- 2 green chillies, slit
- ¼ teaspoon turmeric powder/ haldi
- ¼ teaspoon pinch asafoetida / hing
- 3 tablespoons split Bengal gram lentil/chana dal, soaked for 30 mins
- 1 raw mango, peeled & diced or grated
- 2 cups raw rice, boiled and cooled (grainy not mushy)
- Salt to taste
- 2-3 tablespoons fresh coconut, grated
- 3 tablespoons groundnuts, roasted & coarsely powdered
- 1 large handful fresh coriander leaves, chopped
For final tempering
- 1 tablespoon oil
- ½ teaspoon mustard seeds / rai
- ½ teaspoon split black gram lentil / urad dal
- 2-3 dry red chillies, broken
- 7-8 fresh curry leaves / kadipatta
- ¼ teaspoon pinch asafoetida / hing
- Heat the oil in a heavy bottomed saucepan / kadhai.
- Add in 1 tsp methi seeds and once it starts to splutter, lower the flame, add coriander & cumin powder, turmeric powder, hing and pinch of salt. Saute once.
- Add in soaked chana & diced raw mango. Saute well for a minute.
- Add in slit green chillies, grated coconut, roasted groundnut powder and sauté well for a minute till mango shrinks.
- Now add in the cooled cooked rice, ¼ tsp salt and sprinkle 2 tbsp water.
- Keeping a low flame, mix gently without breaking rice grains.
- Cover and simmer for 2 minutes or till rice absorbs flavours.
- Garnish with coriander leaves & mix well.
- Finally, to season the rice, heat the oil in a small pan & add mustard seeds, urad dal, broken red chillies, asafoetida/hing & curry leaves in that order. Stir until they splutter & pour over rice.
- Your summer special raw mango rice / Andhra style Mamidikaya Pulihora or Karnataka style Mavinakayi Chitranna is ready to serve.
- This recipe can also be made by adding the entire final seasoning all at once in the beginning, then pre-mixing the rice, grated raw mango & powdered spices together and adding them to the pan.
- Finally adding in the grated coconut, groundnut powder and coriander leaves for a final mix. Cover & cook before serving.
- You can also replace groundnut powder with whole groundnuts and add them in the initial seasoning. So many different ways to cook this dish.