A Must Try Raw Mango Rice Recipe

When I say summer, there are so many things that may come to your mind. But if you are an Indian origin, it is hot and sizzling sun and MANGOES are the two things that come to your mind. Right?!
In India, Mango is referred as “King of Fruits”, for it’s taste and it’s nutritional value. There are around 1500 varieties of mangoes growing in India. Each variety is unique in it’s smell, colour, shape and taste. Except for summer holidays and Mangoes, We, Indians don’t like our summers.

Mango, Not a Seasonal Fruit Anymore

Thanks to the advancements in the Science and Technology. Now a days, we almost get every fruit round the year. There is nothing like seasonal fruits. The same goes with the seasonal produce, Mango. However, not all the varieties, but there are few varieties of mangoes are available round the year. Hence, you can relish their taste in raw, ripen, pickles, curries, rice varieties, cocktails, deserts and in many more forms round the year.
Here is one of such Mango Recipe you would love to try

Raw Mango Rice

Serves 4 | Prep Time : 5-8 Mins | Cook Time: 25 Min

Ingredients:

  • Fresh Cooked Rice : 4 cups
  • Sour Grated Raw Mango (Medium Size) : 1

  • Finely Chopped Carrot : 1/2 Cup (Optional)
  • Ground Nuts : 1/2 Cup
  • Cashew Nuts : 1/2 Cup
  • Split Chick Peas (Chana Dal) : 1 Table spoon
  • Black Gram (Urad Dal) : 1 Table Spoon
  • Mustard Seeds : 1 Table Spoon

  • Red Chillies : 4
  • Chopped Green Chillies : 6 to 8
  • Curry Leaves : 10-15
  • Chopped Cilantro : 1/4th Cup
  • Lemon : 1

  • Salt : To taste
  • Turmeric : 1 Pinch
  • Asafoetida (Hing): 1 pinch (Optional)
  • Oil : 4 table spoons

Preparation:

  • Firstly cook the rice and let it cool for not more than 2-3 mins (While cooking the rice, add 1 table spoon oil and little salt)
  • Now add salt to grated raw mango
  • Spread the rice in a wider plate so that it is easy to mix the contents
  • Now add salt mixed grated raw mango, 3 chopped green chillies, 5-6 curry leaves and chopped cilantro to rice; keep it aside

(Note : Adding Raw grated mango, fresh chopped green chillies and curry leaves to hot rice is a special twist you shouldn’t miss trying)

For Tampering
  • Heat a pan, add 4 table spoons oil
  • Once the oil is hot, add ground nuts first, then add one after the other ; Red chillies – split chick peas (Chana Dal) – black gram – mustard seeds and finally cashew nuts
  • Once mustard seeds start to crackle and contents turn red and aromatic, add remaining green chillies and curry leaves ; fry for 10 secs
  • Add asafoetida (hing), switch off the stove, and then add turmeric
  • Immediately transfer all these contents into rice. Squeeze one lemon. A magic taste that your taste buds love, evolves when lemon sourness mixes with tangy mango

(Note: Make sure that rice is not hot not cold. If rice is hot, while mixing it breaks. If the rice is cold, contents wont be absorbed properly into rice. Hence make sure rice is warm)

  • Add finely chopped carrot. This is optional (Note: Don’t grate carrot as it gives sweetness to the rice)
  • Now start mixing all these contents without breaking the rice. Add salt if needed

There must be some other recipe you have been following since so long. Try this one today and I am sure you will love it to own it.