This is a traditional South Indian style rice preparation. It is also known as Mangai Sadam, Mamidikaya Pulihora or Mavinakayi Chitranna. A great way to use up any leftover rice is to prepare this simple and yummy green mango rice.
This dish is relished for breakfast and a quick brunch / lunch. Very easy to prepare, it is also a perfect lunch box meal or a picnic meal that can be served with any chips, papad or fryums. So check out the step by step pictorial recipe to prepare it.
Raw Mango Rice is quite similar to lemon rice, curd rice, coconut rice, tomato rice, curry leaves rice and so on, where the ingredients are more or less the same.
You can also add peanuts or cashew nuts in this recipe for some crunchy effect. Besides, papad, you can also relish with some pickles as accompaniment.
Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.
Add salt, grated mango and turmeric powder. Stir fry till the oil separates. Add the cooked rice and stir fry for 2 minutes.
When done, switch off the flame and garnish with coriander leaves. Serve with papad, chips or fryums for a nice comforting breakfast / meal.
Heat oil & temper with mustard seeds & dry red chili. Then add urad dal,
chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.
Add salt, mango & turmeric powder. Stir fry till oil separates.
Add cooked rice & stir fry for 2 minutes.
When done, switch off the flame & garnish with coriander leaves.
Serve with papad, chips or fryums for a nice comforting breakfast / meal.
Raw Mango Rice is quite similar to lemon rice, curd rice, coconut rice, tomato rice, curry leaves rice and so on, where the ingredients are more or less the same.
You can also add peanuts or cashew nuts in this recipe for some crunchy effect. Besides, papad, you can also relish with some pickles as accompaniment.
- 2 cups cooked rice
- 1 medium raw mango, grated
- 2 tbsp. oil
- 1 tsp. mustard seeds
- pinch of asafoetida
- 1 dry red chili, broken
- 1 tsp. urad dal (split green gram)
- 1 tbsp. chana dal (bengal Gram)
- 2 green chilies, slit
- 1-2 sprigs curry leaves
- salt to taste
- pinch of turmeric powder
- 2 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.
Add salt, grated mango and turmeric powder. Stir fry till the oil separates. Add the cooked rice and stir fry for 2 minutes.
When done, switch off the flame and garnish with coriander leaves. Serve with papad, chips or fryums for a nice comforting breakfast / meal.
Heat oil & temper with mustard seeds & dry red chili. Then add urad dal,
chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.
Add salt, mango & turmeric powder. Stir fry till oil separates.
Add cooked rice & stir fry for 2 minutes.
When done, switch off the flame & garnish with coriander leaves.
Serve with papad, chips or fryums for a nice comforting breakfast / meal.
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