Raw Mango Rice (Mavinakayi Chitranna, Mamidikaya Pulihora) is a South Indiangreen mango-flavored rice.This variety rice is a lovely variation of the popular lemon rice but with a tang from green mangoes. Make it in 2 ways using my easy recipes.
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 raw mangoes, green chilies, and ginger, and cook for 2-3 minutes, stirring frequently.
Add cooked rice, turmeric powder, peanuts, and salt, and mix well.
Raw Mango Rice Recipe By Making Mango ChutneyIn a blender, combine
1 cup of peeled and chopped raw mango
¼ teaspoon fenugreek seeds
½ cup grated coconut
2 teaspoon chopped green chillies
½ teaspoon cumin seeds
¼ teaspoon turmeric powder,
½ teaspoon salt
2 tablespoon water
Blend the mixture into a fine paste.Heat 2 tablespoon vegetable oil in a pan.Once the oil is hot, add 1 teaspoon mustard seeds and let them crackle for 4-5 seconds.Add 1 teaspoon chana dal, 1 teaspoon urad dal, ¼ teaspoon asafetida, 2 dried red chillies and 10-12 curry leaves and cook until the dal turns golden brown in color.Add the raw mango chutney to the pan and sauté it for a few minutes until the raw mango is cooked and the mixture thickens.Now add 3 cups of cooked rice to the pan and mix well. Stir until the raw mango chutney is evenly distributed throughout the rice.Add roasted peanuts (if using) and mix well. Serve hot.