Green Mango Rice is a South Indian green mango-flavored rice. This variety rice is a lovely variation of the popular lemon rice but with a tang from green mangoes. Here is how to make it.
About This Recipe
Green Mango Rice is a simple South Indian preparation where cooked rice is sauteed along with grated green mangoes, fresh ginger, green chilies, peanuts, fresh coconut, and cilantro (coriander leaves), and tempered with lentils, mustard seeds, curry leaves, and dry red chilies.
Just like Lemon Rice, Pepper Rice, Tomato Rice, and Coconut Rice, this mango rice is also a popular variety rice preparations and made especially in summers when fresh raw mangoes are available in abundance.
Mango Rice is spicy and spicy in taste and has a slight crunch from the green mangoes, peanuts, and lentils. It comes together in just 20 minutes and is perfect to serve for a light lunch or pack for lunch boxes.
This dish is made slightly differently in different South Indian states. In today’s post, I am sharing a simple version of this rice dish.
Rice – You will need cooked and cooled white rice to make this recipe. It is a great way to use leftover rice.
If you are making it with freshly cooked rice, just make sure you cool down the rice to room temperature before mixing it with other ingredients otherwise the final dish will become mushy.
To quicken the cooling process, spread the freshly cooked rice on a large tray and cover the tray with cling wrap. Then freeze the tray for 20 minutes or refrigerate for an hour.
You can also use brown rice, quinoa, couscous, or cauliflower rice in place of white rice.
Green Mangoes – The star ingredient of this recipe is green mangoes. Choose the mangoes that are tart. But if you are not very fond of tart flavor, then go for the ones which are very slightly ripened and less tart.
Others – You will also need split and husked black gram (white urad dal), Bengal gram (chana dal), roasted peanuts, curry leaves, dry red chilies, mustard seeds, asafetida (hing), fresh ginger, green chilies, cilantro (fresh coriander leaves), turmeric powder, and salt.
How To Make Mango Rice
Cook 1 cup of raw white rice and cool it completely before using it in this recipe. We need 2 cups of cooked rice. If you have cooked the rice fresh, then the best way to cool it quickly is to spread it on a baking sheet, cover it with a cling wrap and freeze it for 20 minutes.
Next, prepare the green mangoes. Choose firm and tart mangoes and wash them well with water. Wipe the mangoes using a kitchen towel and peel them using a sharp paring knife. Now grate the mangoes using the small hole of a box grater. Discard the pit.
Note – Don’t throw away the pit. You can use them while cooking the lentils. It will add a nice tang to them.
Stir Fry The Rice
Heat 2 tablespoon vegetable oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon mustard seeds, 1 teaspoon white urad dal, 1 teaspoon chana dal, 10-12 curry leaves, 2-3 dry red chilies, and ¼ teaspoon asafetida (hing), and fry until the dal turns a little brown (1-2 minutes). Stir frequently while frying.
Add 1 cup of grated green mangoes, 2 teaspoon chopped green chilies, and 1 teaspoon finely chopped ginger, and cook for 2-3 minutes, stirring frequently.
Add 2 cups of cooked rice, ½ teaspoon turmeric powder, ¼ cup roasted peanuts, and ½ teaspoon salt, and mix well.
Reduce the heat to low and cook for 2-3 minutes.
Check for salt and add more if needed.
Finally, add 2 tablespoon chopped cilantro and mix well. Serve hot!
This rice is so flavorful that it can be had on its own.
You can even serve it along with yogurt, raita, pickle, and a side of papad.
You can keep this rice in the refrigerator for 2-3 days. Reheat in a microwave or a pan. Splash a little water if the rice looks dry while reheating.
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Green Mango Rice Recipe
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon split and husked black gram (white urad dal)
- 1 teaspoon Bengal gram (chana dal)
- 10-12 curry leaves
- 2-3 whole dry red chilies
- ¼ teaspoon asafetida (hing)
- 1 cup peeled and grated green mangoes
- 2 teaspoons chopped green chilies
- 1 teaspoon finely chopped ginger
- 2 cups cooked and cooled white rice
- ½ teaspoon turmeric powder
- ¼ cup roasted peanuts
- ½ teaspoon salt (or to taste)
- 2 tablespoons chopped cilantro (coriander)
- Heat vegetable oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, white urad dal, chana dal, curry leaves, dry red chilies, and asafetida (hing), and fry until the dal turns a little brown (1-2 minutes). Stir frequently while frying.
- Add green mangoes, green chilies, and ginger, and cook for 2-3 minutes, stirring frequently.
- Add cooked rice, turmeric powder, peanuts, and salt, and mix well.
- Reduce the heat to low and cook for 2-3 minutes.
- Check for salt and add more if needed.
- Finally, add cilantro and mix well. Serve hot!