Mango rice recipe with step by step photos. This mango rice recipe is a spiced, tempered and tangy rice dish made from raw mangoes.
Tempered rice made from raw mangoes are popular in Andhra, Karnataka and Tamil Nadu cuisine. This recipe is inspired by the Raw mango rice that is made in Karnataka cuisine, also known as Mavinakayi chitranna. this is how I make this rice with my own variations. I also make the Andhra style mamdiyaka pulihora in the mango season.
The tartness of the unripe mangoes, the subtle sweetness of fresh coconut and the heat of the red chilies balance very well in this dish. The tempering of curry leaves, mustard seeds and asafoetida perks up the flavors in the rice.
Raw mango rice can be served with some papads or chips. You can also serve it as a side dish with the main course South Indian meal.
How to make mango rice
Cooking rice
1. First soak 1.5 cups rice in water for 20 minutes. Use any regular rice. I used this particular organic basmati rice which gave me troubles later. Drain the rice after 20 minutes.
2. Then pressure cook the rice with 2.5 cups water, ½ tsp salt and ½ tsp oil for 2 whistles on high flame. You can also cook the rice in a pot. If cooking in a pot, then you may need to add more water.
3. When the pressure settles down on its own, spread the rice on a large plate/thali or tray. Keep aside and allow the rice to cool completely. Cover and keep so that the rice grains do not dry out. The cooked rice grains should be separate. The trouble I had was that this rice was sticky. No matter one soaks the rice grains less or more or cooks them less or more. When the rice grains got cooled down, the stickiness did reduce somewhat. So use rice which is not sticky 🙂
Making paste
4. When the rice is cooking, rinse, peel and chop 1 large green mango. 250 grams mangoes or 1.5 cups chopped raw mango. Proportion is important here, so if you don’t know the weight of the mangoes, then use the cup measurement.
5. In a grinder jar, add the chopped mangoes along with 3 to 4 dry red chilies (broken and deseeded), 1 green chili (chopped), 1 tsp sesame seeds, 2 tsp peanuts, ½ cup grated coconut and 1 tsp powdered or grated jaggery. I added jaggery to balance the sourness of the mangoes. If you don’t have dry red chilies, then add green chilies. Add about 2 to 3 green chilies overall. I used byadagi red chilies which are not very hot. If using a hotter variety of red chilies, reduce the amount to 1 or 2.
6. Without adding any water, grind to a semi-fine paste. Don’t make a fine paste. Keep aside.
Making mango rice
7. In a pan, heat 3 tbsp oil and add 3 to 4 tbsp peanuts. I add the peanuts before so that they cook well and do not have any rawness inside.
8. On a low flame, saute the peanuts till they change color. About 2 to 3 minutes on a low flame.
9. Then bring them to the sides of the pan and add 1 tsp mustard seeds in the center. Let the mustard seeds crackle. You can also add 1 tsp each of chana dal and urad dal at this step. If adding chana dal or urad dal, allow them to turn golden before you proceed to the next step.
10. When the mustard seeds crackle add 12 to 15 curry leaves and 1 or 2 dry red chili. Stir and saute till the red chilies change color.
11. Then add a pinch of asafoetida/hing and ¼ tsp turmeric powder. Stir well.
12. Now add the ground raw mango-coconut-spices paste.
13. Stir and saute for 3 to 4 minutes on a low flame.
14. Then season with salt.
15. Stir very well again. Remove the pan from stovetop and keep aside.
16. Now to the cooked rice, you add the sauteed mango coconut paste. You can mix in batches or at once. The rice has to be at room temperature before you start mixing.
17. Now with your hands gently mix the rice with the raw mango coconut masala. I mixed both the cooked rice and the masala in batches in a bowl.
Serve mango rice with some fried papads or chips. You can also serve with some curd/yogurt or a pickle. While serving mango rice, you can also garnish with chopped coriander leaves if you want.
More Rice recipes
Mango Rice
INGREDIENTS
for pressure cooking rice
- 1.5 cups regular rice
- ½ teaspoon salt
- ½ teaspoon oil
- 2.5 cups water
for the paste
- ½ cup grated coconut
- 1.5 cups peeled and chopped raw unripe mango or 250 grams raw mangoes - chopped
- 3 to 4 dry red chilies - broken and deseeded
- 1 green chili - chopped
- 1 teaspoon white sesame seeds
- 2 teaspoon peanuts
- 1 teaspoon jaggery - optional
other ingredients for mango rice
- 3 tablespoon peanut oil or sesame oil or any oil
- 1 or 2 dry red chilies - broken and deseeded
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal (optional)
- 1 teaspoon urad dal (optional)
- 3 to 4 tablespoon peanuts
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder
- 1 sprig curry leaves or 12 to 15 curry leaves
- salt as required
INSTRUCTIONS
cooking rice
- First soak 1.5 cups rice in water for 20 minutes. Use any regular rice.
- After 20 minutes, pressure cook the rice with 2.5 cups water, 1/2 tsp salt, 1/2 tsp oil for 2 whistles on high flame.
- You can also cook the rice in a pot. If cooking in a pot, then you may need to add more water.
- When the pressure settles down on its own, spread the rice on a plate.
- Keep aside and allow the rice to cool at room temperature. When the rice is warm, cover and keep so that the rice grains do not dry out.
- When the rice is cooking, rinse, peel and chop 1 large green mango. 250 grams mangoes or 1.5 cups chopped raw mango. Proportion is important here, so if you don't know the weight of the mangoes, then use the cup measurement.
making paste for mango rice
- In a grinder jar, add the chopped mangoes along with 3 to 4 dry red chilies (broken and deseeded), 1 green chili (chopped), 1 tsp sesame seeds, 2 tsp peanuts, ½ cup grated coconut and 1 tsp powdered or grated jaggery.
- I added jaggery to balance the sourness of the mangoes. If you don't have dry red chilies, then add green chilies. Add about 2 to 3 green chilies overall.
- I used byadagi red chilies which are not very hot. If using a hotter variety of red chilies, reduce the amount to 1 or 2.
- Without adding any water, grind to a semi-fine paste. Don't make a fine paste. Keep aside.
making mango rice
- In a pan, heat 3 tbsp oil and add 3 to 4 tbsp peanuts.
- On a low flame, saute the peanuts till they change color.
- Then bring them to the side of the pan and add 1 tsp mustard seeds. Let the mustard seeds crackle.
- You can also add 1 tsp each of chana dal and urad dal at this step. If adding chana dal or urad dal, allow them to turn golden before you proceed to the next step.
- When the mustard seeds crackle add 12 to 15 curry leaves and 1 or 2 dry red chili. Stir and saute till the red chilies change color.
- Then add a pinch of asafoetida, 1/4 tsp turmeric powder. Stir well.
- Now add the ground raw mango-coconut-spices paste. Stir and saute for 3 to 4 minutes. Then season with salt.
- Stir very well again. Remove from the stovetop and keep aside. To the cooked rice you can add the raw mango coconut masala.
- You can mix in batches or at once. The rice has to be at room temperature before you start mixing.
- Now with your hands gently mix the rice with the raw mango coconut masala. I mixed both the cooked rice and the masala in batches in a bowl.
- Serve mango rice with some fried papads or chips.
- You can also serve with some yogurt or a pickle. While serving mango rice, you can also garnish with chopped coriander leaves if you want.
Hi.. I did this recipe today on account of vasantha panchami. It’s very tasty. I normally do mango rice conventional way. But this method is even more tastier. Thank you
thanks chinmayee for sharing this. glad to know. welcome ☺️
wish you a happy vasantha panchami.
Actually at first I was a little skeptical about the the whole grind mango making a paste and then mixing it with rice since most of the other recipes I referred to actually just calls for sauteing grated mango with spices and then mixing with rice. But I took a chance and decided to go with your recipe. I must tell you… it came out wonderful. It tasted so good. This is by far the best manga sadham recipe I have come across. Great recipe very different. Loved it. 🙂
Welcome Sanjana. Glad to know that you liked this version of manga sadham recipe. Thanks for your positive feedback.
can i use dessicated coconut instead of fresh? would the quantity remain the same?
the taste will change with desiccated coconut. but you can still use. add 1/3 cup desiccated coconut.
This looks yum. My mother prepares similarly, just that we add roasted fenugreek seeds to the spice mixture which adds the slight bitter punch. Also peanuts are only fried and not added to the paste. That apart this is typical Mysore Mavinakayi Chitranna.
thankyou mohan 🙂
It was delicious I prepared it….. Dasana if u fry nicely the grinded paste untill it leaves oil… While putting tadka…. We can store the d gravy in refrigerator for more than a week .
thanks vinutha for the feedback as well as for the tip. you are right we can store for a week in the refrigerator.
It was a great dish. I love it
thnakyou so much navap 🙂
Add two drops of lime juice when cooking rice ,rice will not be sticky
thanks suma for sharing your tips 🙂
Hey!!im just a teen…..tried this for family lunch…great recipe!!turned out amazing!!
But I think I shouldve added lesser mango because it was a bit too sour…..and i had taken lesser than 1.5cups….
thanks kritz. may be mangoes were too sour. you can balance the sourness by adding a little bit more of jaggery.
Hi dear!!
It turned out delicious as usual. Ur g8 at cooking as well as teaching. ☺️☺️
I love ur way….
But can u help me prepare somthing with brown rice?
Thanx
thank you himani. i will try to add some brown rice recipes.
its yummy good recipe
thanks anwar
It’s wonderful. so yummy. everyone should try this.
thanks alok for the positive review on the recipe.
Hi Dasana, can I premake a lot of the masala and keep in fridge until use? If yes, how long can I keep in fridge?
vanysa, i would suggest to keep for one day since coconut is used.
Hi,
I made it yesterday it came out really well. Thanks for sharing such nice recipe.
welcome chithra. glad to know this.
Hi,
Tried today came out very well. i enjoyed very much. thank you for sharing such simple recipe. Where do you stay?
welcome chithra. glad to know this. i am from maharashtra.
Looks yummy 🙂 in step 5, do we need to roast the peanuts before grinding them? Also I liked your frying pan, can you give me more details – is it a non-stick pan? which brand?
no need to roast the peanuts. they get cooked since they are in a paste form. this is alda ceramic pan. i got from a store here. you can get them online too.
I really love your recipes..they are explained in such a simple manner that novices like me can easily understand.. I have tried many of your recipes before and definitely gonna try this..
Keep posting recipes of delicious dishes.
thanks shivanshi for sharing positive feedback on recipes. nice to know this.
Where can I get raw unripe green mangoes? I want to make chutney among other things. My local markets, including the Indian ones, only carry regular mangoes. Is there some other source?
in india, during this season we get green mangoes easily. they are also exported outside india. try in a local indian grocery market.
Ooohhhh…..this is a new version…..have to try soon…..sounds interesting…..yummy too….we generally grate both mango and coconut and saute in the tempering mixture….the rest is just similar to what is above though jaggery is optional…..Ugadi and Ramnavami special in AP…my favorite too….good work as usual 🙂
thanks priya. do try.
tastey food
Good1
Really nice raw mango rice
Tats really interesting. Gonna try dis… Very simple recipe. Good. Keep posting similar and easy lunch box receipes…. Thank u…
welcome sriranjani. nice to know that you liked the recipe.
Hi, In step 5, you did not mention coconut for the mixture.
thanks sreedevi pointing this out. i have mentioned now. its 1/2 cup grated coconut.
Turned out to be very good.
thankyou santr