Raw Mango Rice ~ Spicy Tangy Traditional Recipe

by Pritya Books on March 29, 2012

The tanginess of raw mangoes combines with the sharp flavours of mustard in this recipe. A popular preparation in many South Indian homes during the seasons when raw mangoes are in abundance, raw mango rice is a simple and delicious recipe. Here is this recipe from Cooking at Home with Pedatha, our Vegetarian Cookbook of South Indian Andhra Recipes.

Raw Mango Rice


  • Uncooked rice 2 cups
  • Sour raw mango 1, medium
  • Turmeric powder ½ tsp
  • Oil 3 tbsps
  • Salt to taste

The tempering

  • Bengal gram 1½ tsps
  • Split black gram (husked) 2 heaped tsps
  • Mustard seeds 1 tsp
  • Red chillies 3-4, nicked at tail with stalks retained
  • Asafoetida powder ¼ tsp
  • Curry leaves 10-12
  • Roasted peanuts 2 tbsps

The paste

  • Mustard seeds 1 tsp
  • Fresh coconut ½ cup, grated
  • Green chillies 1-2, whole with stalks removed
  • Coriander leaves 1 tbsp


  1. Boil the rice with the turmeric powder. Each grain of the cooked rice must be separate but soft. Strain and cool.
  2. Wash, peel and grate the mangoes. Set aside.
  3. Grind the ingredients for the paste to a fine consistency, using very little water.
  4. Heat the oil for tempering. Add the grams, and as they turn golden, pop the mustard. Lower the flame and add the other ingredients of the tempering.
  5. Add the grated mangoes and stir for 2-3 minutes. Add the paste and stir for a minute.
  6. Finally, add the cooled rice and salt, mix well and switch off the flame.

Serve hot with some crispies such as Vadiyalu (Andhra fries) or papads.

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