Wednesday, 18 November 2015

Raw Mango Rice

Raw Mango Rice, who will not like mangoes? I love it, especially this rice. Usually I prepare mango rice by just adding the grated mangoes to rice but in this recipe I have tried little different. Check it and try this at your end. Definitely you will also like it.

Raw Mango Rice


Raw Mango - 1 No.
Steamed Rice - 2 Cups
Grated Coconut - 3 tbsp.
Mustard Seeds - 1/2 + 1 tsp.
Fenugreek Seeds - 1/2 tsp.
Dry Red Chilies - 2 to 3 No.
Asafoetida - 1/4 tsp.
Shallots - 15 No.
Green Chilies - 2 No.
Curry Leaves - 2 springs
Urad Dal - 1 tsp.
Chana Dal - 1 tsp.
Oil - 3 tbsp.
Salt to taste


1. Peel the mango and cut 3/4 th of the mango into small cubes. Grate and keep the remaining mango. Take blender and add grated coconut, half a spoon of mustard, fenugreek seeds, asafoetida and dry red chilies.

2. Grind the dry spices taken in the blender into coarse powder. Now add the cubed mangoes to the blender and grind it to a paste.
3. Keep the ground paste aside. Keep the steamed rice in open air. Let it cool for some time else the rice will be mashed while mixing.
4. Chop the shallots, green chilies. Wash the curry leaves. Keep the seasoning ingredients ready (Mustard, Urad dal, chana dal).
5. Heat oil in a pan, add mustard seeds. Once the mustard splutters, add urad dal and chana dal and saute till the dal turns golden brown color.
6. Now add the mango paste, grated mango and mix well. Add turmeric powder and mix well. Allow it to cook for about 5 to 8 minutes in a medium flame.
7. When the mix become little thick, add the steamed rice and mix well so that the mango mix is thoroughly mixed with rice. Switch off the flame and serve hot.
Raw Mango Rice is ready to be served. Can be served with applam or any vaththal varieties.


1.  Adjust the spices according to your taste.
2. Adjust the rice quantity according to the mango mix available and depending on the sourness of the mango used.

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