Here’s a tangy, spicy, raw mango rice recipe made with freshly ground spices. Whether you call it manga sadam, mavinakayi chitranna, or mamidikaya pulihora, this dish is a delightful treat! It’s perfect for lunch boxes and ideal for festive occasions, as it contains no onion or garlic.
Indian cuisine is celebrated for its tangy and spicy flavors. South Indian cuisine, in particular, boasts a variety of tangy and spicy rice dishes like tamarind rice and lemon rice. Similarly, I’m excited to share a new recipe with you: raw mango rice or mangai sadam in Tamil.
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Mamidikaya Pulihora | Mavinakayi Chitranna
This delightful dish is made with grated raw mango, freshly ground coconut (or dry coconut), fenugreek seeds, and red chilies. The tangy sourness of the mango pairs beautifully with the slight bitterness of fenugreek seeds and is balanced perfectly by the coconut and red chilies. Served with raita or fryums, mango rice makes for a satisfying and complete meal.
In Telugu, this dish is called mamidikaya pulihora; in Kannada, it’s known as mavinakayi chitranna. My version, however, isn’t strictly the authentic Telugu or Kannada style—it’s a blend of both, adjusted to suit our taste buds.
How I discovered raw mango rice
I first tasted this dish at a friend’s house and loved it so much that I asked for the recipe. Although I didn’t write it down then, the flavor stuck with me. When I came across fresh green mangoes at the store, I decided to try something new instead of the usual mango pickle. Recalling the mango rice I had enjoyed at my friend’s, I set out to recreate it from memory. After a few experiments, I finally perfected it—and what fun it was to get there!
Now, let’s dive into the recipe and learn how to make this delicious mango rice!
Ingredients required
- Raw mango – We need firm raw mango for this recipe. I usually peel the skin; we need about 1.5 cups of grated raw mango for this recipe.
- For the masala – We roast and grind fenugreek seeds, coconut, dried red chilies, and asafoetida.
- For tempering – We need oil, preferably gingelly oil, mustard seeds, urad dal, chana dal, peanuts, and curry leaves.
- Rice – I have used short-grain sona masoori rice for this. You can use rice or millet of your choice.
Apart from these ingredients, you need water and salt. Please check the recipe card for exact measurements.
Steps involved
- Cook your preferred rice or grain.
- Roast the spices and grind them into a flavorful masala.
- Temper and cook the raw mango along with the prepared masala.
- Add the rice and mix everything together.
You can use freshly cooked rice or even leftover rice for this dish. To save time, you can roast and grind the spices in advance, making it quick and easy to prepare!
Dietary specifications
This dish is naturally vegan. Skip asafoetida or use a gluten-free one for a gluten-free version. I have used peanuts here. If you are allergic to nuts, you can skip the nuts.
How to make raw mango rice
Prep work
- Cook the rice in your preferred way. For 1 cup of rice, I used two cups of water.
- Let the rice cool and fluff it with a fork, or add the rice to the cooked mango mix and let it sit.
- Peel the mango skin and grate the mango. Depending upon the sourness of the mango, adjust the salt.
- Grate the coconut and set aside.
Roast and grind the spices
- Heat the kadai and add the fenugreek seeds, dried red chilies, coconut, and asafoetida.
- Fry till the coconut turns slightly golden brown. Make sure you fry them in low heat.
- Let it cool, and grind it without adding any water.
Prepare the rice
- Heat the kadai or pan and add the oil.
- Once the oil is hot, add mustard seeds, urad dal, and chana dal. Add the peanuts and curry leaves as the mustard seeds pop.
- Now add the grated mango, turmeric powder, and salt.
- Cook the mango till the raw smell goes. Usually, it takes 10-12 minutes.
- Now add the ground spice mix. Mix well, let it cook for 4 to 5 minutes in low heat, and turn it off.
- Add the cooked rice and gingelly oil.
- Mix. Gingelly oil helps to keep the rice non-sticky.
Recipe Notes-
- Adjust the salt and red chilies as per your preference.
- If the fenugreek seeds are burnt, it spoils the taste, so make sure you roast the masala in low heat.
- I have tested this recipe with frozen, fresh and dry unsweetened coconut. All of them works well.
- While I prefer gingelly oil or peanut oil, you can use oil of your choice.
Mango rice is ready. Serve with papad or with cucumber raita.
PS – If you try this raw mango rice, please don’t forget to comment and rate this recipe. If you have any questions, please comment, and I will get to it asap. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.
Other green mango recipes-
📖 Recipe
Mango Rice | Raw Mango Rice | Mavinakayi Chitranna
Ingredients
- 1 cup raw rice
- 2 cups water to cook the rice
- 1 raw mango approx 1.5 cups grated
- 1.75 tsp salt
- ½ tsp turmeric powder
- 2 tsp gingelly oil
To Temper
- 1 tbsp gingelly oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 5 to 7 curry leaves
- 3 tbsp peanuts
To roast and grind
- 2 tsps fenugreek seeds
- ¼ cup coconut fresh or dry (unsweetened)
- 3 dried red chilies
- ¼ tsp asafoetida
Instructions
Prep work:
- Cook the rice in your preferred way. For 1 cup of rice, I used two cups of water.
- Let the rice cool and fluff it with a fork, or add the rice to the cooked mango mix and let it sit.
- Peel the mango skin and grate the mango. Depending upon the sourness of the mango, adjust the salt.
- Grate the coconut and set aside.
Preparing the masala:
- Heat the kadai and add the fenugreek seeds, dried red chilies, coconut, and asafoetida.
- Fry till the coconut turns slightly golden brown. Make sure you fry them in low heat.
- Let it cool, and grind it without adding any water.
Prepare the rice:
- Heat the kadai or pan and add the oil.
- Once the oil is hot, add mustard seeds, urad dal, and chana dal. Add the peanuts and curry leaves as the mustard seeds pop.
- Now add the grated mango, turmeric powder, and salt.
- Cook the mango till the raw smell goes. Usually, it takes 10-12 minutes.
- Now add the ground spice mix. Mix well, let it cook for 4 to 5 minutes in low heat, and turn it off.
- Add the cooked rice and gingelly oil. Mix. Gingelly oil helps to keep the rice non-sticky.
Notes
- Adjust the salt and red chilies as per your preference.
- If the fenugreek seeds are burnt, it spoils the taste, so make sure you roast the masala in low heat.
- I have tested this recipe with frozen, fresh and dry unsweetened coconut. All of them works well.
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Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I love raw mango rice. Loved how u ground the mothi seeds love it
http://www.mumbaitomelbourne.com/food-and-health-blog-posts/bhajya-chi-aamti-onion-fritters-in-coconut-and-spice-broth
Thanks a Sharvari. :-) The methi seeds does add unique flavor to the rice.