Raw mango rice is the summer version of tamarind rice or lemon rice. Cooked rice is mixed with a paste made of raw mango, urad dal, chana dal and ground nuts.
Summers in Hyderabad can get super hot and my mom’s way to avoid getting into the kitchen is to cook dishes that can be made ahead and need very less time in kitchen before serving them. One of such dishes is the raw mango rice. It can not only be prepared ahead but is also good to beat the heat.
You can replace groundnuts with cashew nuts if you like. Some people also add heeng and grated coconut to the tadka. Green chilli is the only source of spice in this dish. You can add more or less green chillies based on taste and the spice level of the chillies you are using.
The quantity of raw mango depends on the sourness of the mangoes. Mix few table spoons of mixture at a time and keep tasting while mixing to get the desired taste.
You can prepare the mango paste in advance and store it in fridge for six to eight weeks. This is an excellent dish to transform leftover rice to a tangy treat.
- 1.5 cup cooked rice
- 4-5 tbsp oil
- ¼ tsp cumin seeds
- 10-15 curry leaves
- 4-5 green chillies
- 1 tsp urad dal
- 2 tsp chana dal
- 2 tbsp groundnut
- 3 dry red chillies
- ¼ tsp turmeric powder
- 1 cup grated raw mango
- Salt to taste
Heat oil in a kadhai or thick bottomed pan. Add cumin seeds. Once the seeds splutter, add curry leaves and green chillies. Saute and add urad dal and chana dal. Sauté and cook for 1 min or till the dals are lightly browned. Add ground nuts and dried red chillies. Cook for one more minute. Make sure the dals or groundnuts are not burned. Add the grated raw mango, turmeric powder, and salt. Mix well and cook for two minutes mixing in between. Switch off the gas and mix and let the mixture cool for 2-3 minutes. Mix few tablespoons of raw mango mixture at a time in the cooked rice until you get the desired tanginess. You can store any leftover mixture in the fridge for 1-2 months.