Name: Raw mango rice recipe (Mangai sadam recipe)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 cups Cooked rice; 1 ½ tablespoons Oil; ½ teaspoon Mustard seeds; ½ teaspoon Chana dal (split bengal gram); 1 teaspoon Urad dal (split, skinless black gram); 1 tablespoon Peanuts; 5-6 Curry leaves; 1 Dried red chilies (broken in 2 pieces, seeds and stem removed); ½ teaspoon Ginger paste or freshly grated or crushed; 2 Green chilies (slit); ¼ teaspoon Turmeric powder; a pinch Hing (Asafoetida) (Hing); 1 medium or 1 cup Raw mango (Unripe mango) (grated); 2 tablespoons Coconut (fresh or frozen or desiccated); Salt to taste

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5 from 3 votes

Raw mango rice recipe – mild and tangy rice recipe made from raw mangoes (unripe mangoes). This is South Indian style mango rice recipe.

Mango Rice Recipe | Raw Mango Rice | Raw mango recipes

Raw mango rice is also known as Mangai Sadam or Mamidikaya Pulihora. There is another version of mango rice from Karnataka cuisine known as mavinakayi chitranna. In this, mangoes are pureed unlike grated mangoes in this recipe.

In the summer, mangoes are widely available in fresh produce section. How can you miss the recipe made from raw/green mangoes? So today, I come up with raw mango rice. This rice recipe is from Andhra Pradesh, a state of India.

This mango rice is sometimes a part of menu on Ugadi festival in place of lemon rice. Green Mango Rice is prepared almost same as Lemon rice. But here tanginess is coming from mangoes instead of lemon juice.

This recipe is very easy to make and very quick if you have cooked rice ready or have some leftover in fridge. If so it will be ready in only 10 minutes. If you are making on special occasion then you can add cashew nuts along with peanuts in the recipe.

Check out other raw mango recipes
raw mango kachumber // Raw mango chutney // Aam panna // Mango chunda

How to make mango rice recipe ?

First cook the rice. You can follow this method to cook perfect rice. Keep it aside to cool down slightly. You can use leftover cooked rice as well.
Meanwhile wash and peel the raw mango. Grate it using box grater and measure it to 1 cup. Also prep other ingredients and keep handy. because we need them one by one quickly.
Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
Then add chana dal and peanuts. Make sure that heat is medium-low. If it is high then dal gets brown quickly and will stay hard like rock and raw.
Roast them with stirring constantly till they become brown in color.
Then add urad dal and roast it till light brown. Unfortunately I was out of urad dal so not added and no pic.
Add dry red chili and curry leaves. Fry it for 15 seconds
Add ginger paste and green chili. Saute for 30 seconds.
Then add turmeric powder and hing.
Immediately add grated mango and salt. Mix it and Cook it for 2 minutes or till the mango get cooked and tender.
Add coconut and mix it.
Cook it for a minute so coconut gets roasted.
Then add cooked rice.
Mix it very gently so rice grains don’t break. Mix it till everything get incorporated well and rice get yellow color. Cook it for 2-3 minutes or till rice get heated through. Then turn off the stove and it is ready to serve.

Serving suggestion: Serve raw mango rice as a light meal with papad or chips. It is perfect to pack in lunch box.

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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