Raw Mango Rice
Looking for easy summer meal fixes? Make this raw mango rice recipe that takes exactly 20minutes from start to finish. Serve with a side of pickle, curd and chips for an easy satiating summer lunch. No mess, no sweltering for hours in the kitchen and the best to use seasonal produce! Here is how to make easy raw mango rice recipe
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 1 cup raw rice
- 3/4 cup grated raw mango from a medium sized raw mango
- 2 tablespoons oil sesame or vegetable oil
- 1 teaspoon mustard seeds
- 2 teaspoons urad dal
- 2 teaspoons channa dal
- 3 green chilies slit
- 10 curry leaves
- 2 tablespoons peanuts
- 10 cashews broken
- 1/2 teaspoon turmeric powder
- salt to taste
Pressure Cooking The Rice
Pick and rinse the rice grains well.
Add them to a pressure cooker followed with water. I use 3 cups water for 1 cup rice.
Pressure cook for 2-3 whistles
Once the pressure settles down, transfer to a wide plate, gently fluff up the rice and let it cool down well.
Making Mango Rice
Rinse, wipe and peel the mango.
Using a grater, grate the mango finely discarding the stone
Heat 2 tablespoons sesame oil in a pan. Temper with mustard seeds, chana dal, urad dal, slit green chilies and curry leaves. Saute well til the lentils turn golden and curry leaves are crispy.
Now add peanuts and cashews. Also add turmeric powder and mix well. Saute till cashews and peanuts are fried well.
Add the grated raw mango.
Mix well, add required salt and cook for 8-10 minutes or until the mangoes turn mushy and soft.
Now add the cooked rice, 2 teaspoons sesame oil.
Mix very gently.
Serve mango rice warm or at room temperature with a simple raita or pickle or vadam.
Vary salt and green chilies as per taste
Let the rice cool thoroughly before packing in lunch.