Raw Mango Rice (Kairi Ke Chawal)

Raw Mango Rice

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.

Kairi ke Chawal


serves 2-3

  • 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.

Masala Rice

Masala Rice

I call this a leftover makeover dish. Leftover rice has multiple uses and this is the most popular one at my home. Recooking it with  simple everyday spices and seasonal vegetables or herbs gives rice a completely new look and taste.

Every family has a different version of this rice. My mom adds a twist to this simple dish with the seasonal veggies (anything from green beans, potatoes, peas), I add tomatoes or lime juice, my mom in law adds coriander powder and I have seen my friend add a dollop of curd in the end. You can experiment with lots of flavours and vegetables and add your own twist to this quick but delicious recipe.

At my home, we eat it as breakfast or when we don’t like the lunch/dinner menu. It can be eaten with curd, pickle or simply without any accompaniment. I like it with basic curd raita.

Masala Rice


  • 2 cups leftover rice
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds (jeera)
  • ½ tsp asafoetida
  • 8-10 curry leaves
  • 2 green chillies slit
  • 2 inch piece of ginger grated
  • 2 dry red chillies
  • 2 tbsp or handful of groundnuts
  • 1 onion chopped
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 2 tsp coriander(dhaniya) powder
  • ½ tsp garam masala
  • 1 tsp lime juice
  • Few springs of coriander finely chopped
  • Salt to taste


Heat oil in a thick bottomed pan. Add mustard seeds, cumin seeds, and asafoetida. Once the seeds pop, add curry leaves, grated ginger, green chillies and dry red chillies.

Add groundnuts and sauté for a minute. Add onions and sauté till the onions are translucent.

Add rice, turmeric, red chilly powder, coriander powder, garam masala, and salt. Mix thoroughly and cover and cook for 3-4 minutes. (You can add chopped tomatoes at this stage if desired and cook covered for another 3-4 minutes).

Add lime juice and coriander leaves and switch off the gas.

Serve with curd or pickle.