Cooking with Pedatha” is my go-to cookbook for Andhra style dishes. Even though I’m from Andhra and I cook my mom’s style (both my parents are from Vijayawada), I find that Pedatha’s recipes are slightly different in the spices added or the technique used. I’ve made a lot of recipes from the book and everything turned out delicious till now. 

So for day 2 of our BM# 7, I made this raw mango rice which is tangy, spicy and delicious. Adding the spice paste of coconut, mustard seeds and green chilies makes the dish extra special. Make it for a simple dinner or as a dish for an elaborate meal, this mango rice is sure to wow the crowds. 

Raw Mango Rice/ Mamidikaya Annam
Raw Mango Rice/ Mamidikaya Annam
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
45 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
45 minutes
Raw Mango Rice/ Mamidikaya Annam
Raw Mango Rice/ Mamidikaya Annam
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
45 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
45 minutes
Ingredients
  • 2 cups Rice Uncooked
  • 1 mango Green – peeled and grated
  • ½ tsp Turmeric
  • to taste Salt
For the Spice Paste:
  • 1 tsp Mustard seeds
  • ½ cup coconut Fresh - grated
  • 3 chilies Green - roughly chopped
  • 1 tbsp Coriander leaves
For Tempering:
  • tsps Chana dal
  • 2 tbsp Urad dal
  • 1 tsp Mustard seeds
  • 3 - 4 chilies Dry red - halved
  • ¼ tsp Hing
  • 10 Curry leaves
  • 2 tbsps peanuts Roasted
Servings: serving
Instructions
  1. Cook rice with turmeric. Cool and fluff the rice in a wide platter, set aside.
  2. Grind the ingredients for the paste with very little water to a smooth consistency.
  3. Heat 2tbsp oil in a small saucepan. Add dals and once they turn golden, add the mustard seeds. Once the mustard seeds start to splutter, lower the flame and add the rest of the tempering ingredients.
  4. Next add the grated mangoes and stir for 2-3 minutes or until it doesn't smell raw anymore. Add the paste and stir for a minute.
  5. Add this mixture to the cooled rice, season with salt and mix gently to incorporate everything.
Recipe Notes

Set aside for at least 15 minutes for all the flavors to mingle.


Lets see what my fellow bloggers have been cooking for Day 2 of BM#7.

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0 thoughts on “Raw Mango Rice/ Mamidikaya Annam”

  1. I heard ava bettina pulihora tastes very aromatic..I guess this should be a parallel to plain mango rice 🙂

  2. Looks yummy ! We add a pinch of turmeric too to the raw mango masala .. this version looks good ! CheersKalyaniNew Event: Indian Mithai Mela ending 8th AugOngoing Event : Dish it out- Mushroom and Onions – all this July

  3. I just posted my version of raw mago rice and here u r..Luv ur version too flavourful n yummy it looks

  4. Now that mango is available everywhere in the grocery store, I am making it all the time! Yours look good!

  5. During the mango season we go crazy how else and how many times will we make this dish..:))..looks so inviting!

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