Mango Rice/Mavidikayi Pulihora/Mavinakayi Chitranna/Maanga Sadam
The arrival of mango season gives vent to a variety of food recipes that one wants to prepare and relish. Be it using raw or ripe mangoes, the choices are plenty!
Mango Rice is one such traditional delicacy from the South Indian kitchen. Generally prepared during festive occasions, the recipe uses raw mango – typically the Totapuri or Neelam variety. A meal in itself, Mango Rice does not need any accompaniments and is best served at room temperature.
Order your fresh stash of MangoTastic Neelam or Totapuri mangoes and prepare your palate for this tangy speciality.
Course : Main dish
Serves : 4
• Rice : 2 cups (cooked)
• Raw Mango : 4 heaped tbsp (grated)
• Cooking oil : 5 tbsp
• Turmeric powder : 1 tsp
• Salt : 2 ½ tsp
• Green chillies : 6
• Ginger : 2” piece
• Curry leaves : 2 sprigs
• Groundnuts : 2 tbsp
• Cashew nuts (optional) : 10 – 15
• Mustard seeds : 1 tsp
• Urad dal (black gram) : 2 tsp
• Channa dal (Bengal gram) : 2 tsp
• Jeera (cumin) : 1 tsp
• Dry red chillies : 4
• Asafoetida : 1 tsp
1. Cook rice a little early in the day and fluff it up with a fork. Let it cool. Make sure that the rice is not mushy.
2. Grate the raw mango.
3. Roughly crush green chillies and ginger with a mortar and pestle.
4. Spread the cooked rice in a wide plate and add turmeric powder, salt, grated raw mango, green chillies and ginger paste and gently toss all this together.
5. Heat the oil in a seasoning pan. Add mustard seeds and allow them to splutter. Now add urad dal, channa dal, jeera, red chillies, groundnuts and cashew nuts (if using), asafoetida and finally curry leaves.
6. Add the prepared seasoning to the rice and mix gently.
7. Set aside for a minimum of 30 minutes for the flavours to set in to the rice.
8. Garnish with chopped coriander and serve.
1. Make sure to check the tanginess of the raw mango and add accordingly.
2. Likewise, salt and spice also to be added as per individual taste.