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    Home » South Indian » Andhra Style Mango Rice Recipe

    Andhra Style Mango Rice Recipe

    Published: Apr 30, 2021 · Modified: Aug 4, 2022 by Pavani · Leave a Comment

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    If you are looking for an easy recipe to make with rice and mango, then you have come to the right place. This raw mango rice is a delicious dish made with raw green mango.

    It is very similar to mango pulihora but more flavorful with the addition of freshly ground spice paste with shredded coconut. Add some cooked chickpeas or sprouts to make this a wholesome dish. Serve with plain yogurt and enjoy!!

    top view of tray with black bowl with raw mango rice and 2 spoons inside

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like

    About the Recipe

    Summers also mean mango season in India. We get mangoes all through the year here in the US, thanks to the imported mangoes from Hawaii and other tropical countries. But I think the best mangoes are available only in the summer.

    We enjoy both sweet ripe and raw green mangoes. I have some great recipes with mangoes to make in summer - like this raw mango dal, mango chaat or this teepi avakaya.

    Today I have a tangy and slightly spicy raw mango rice recipe. Recipe courtesy is adapted from a Telugu cooking show. Though this dish is almost like mango pulihora or mango chitranna. But it tastes more flavorful with the addition of freshly ground masala with shredded coconut.

    It can be a one pot meal if you add a protein. My favorite is to add some cooked chickpeas (either kabuli or black) or sprouts or crispy tofu. Serve it with some plain yogurt for a simple and comforting meal.

    black bowl with mango rice topped with roasted peanuts

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    It might look this Andhra style mango rice needs a lot of ingredients. But rest assured, most of these are pantry staple ingredients. Here's what you need to make this recipe:

    • raw mango:
      • look for green mangoes that are firm to touch. You want them to taste sour.
      • If they are soft, they might be ripe and the dal will not have its characteristic tangy taste.
      • If by any chance, your mango is not sour, then add some lemon juice to add tanginess to the rice.
    • rice: you can use any medium or long grain rice. I use sona masoori rice. You can use basmati or brown rice too. Leftover rice is great to use here.
    • for the masala or spice paste:
      • dry red chilies and green chilies
      • coriander & cumin seeds
      • grated or shredded coconut - I recommend using either fresh or frozen shredded coconut. But you don't have it, then use dried coconut. Simply reconstitute it in hot water for 15 minutes.
    • other ingredients:
      • raw peanuts - you can also use roasted unsalted peanuts.
      • chana and urad dal
      • dry red chilies, asafetida (hing), curry leaves
      • turmeric, salt
    Ingredients needed - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    To make this easy raw mango rice recipe, start by cooking the rice either in a pressure cooker or Instant pot. Make sure that the grains are separate and not mushy. Remove the cooked rice into a big wide bowl to cool down.

    Then peel and chop the mango. Next make the spice paste: dry roast dry red chilies, coriander seeds and cumin seeds until fragrant. Let cool slightly and then grind along with chopped mango and grated coconut into a smooth paste.

    Spices being roasted in a nonstick pan and then ground to a paste

    Heat oil in a pan, add the mustard seeds, chana, urad dals and peanuts. Fry until seeds and peanuts are golden and then add the curry leaves.

    step by step photos showing cooking of peanuts, addition of ground paste to a nonstick pan

    Stir in the ground masala paste and cook on medium flame until mango doesn't smell raw anymore, about 6-8 minutes. Season with salt.

    photos showing the addition of cooked rice to the masala in a nonstick pan

    Add the cooked masala paste to the rice. Gently mix to evenly coat the rice with the spice paste. Taste and adjust the seasoning by adding more salt, if needed and enjoy!!

    close up view of peanuts topped mango rice in a black bowl

    Expert Tips

    • I suggest to taste the mango before using. This will let you know how sour it tastes. If it not sour enough then stir in some lemon juice into the green mango rice at the very end.
    • Feel free to use any medium or large grain rice. Make sure that the rice is not mushy and the grains are separate. But leftover rice can also be used.
    • Substitute rice with other grains like barley (like in this barley pulihora), quinoa, farro or any kind of millet.
    • The mango masala paste can be made ahead of time and refrigerated for up to 3 days. So when ready to make, just cook some rice or use leftover rice, mix the masala for a quick and easy weeknight meal. 

    You might also like

    Here are few more delicious South Indian recipes that you might like:

    • Green Beans Masala Poriyal
    • Carrot-Coconut Rice
    • Gongura Bobbarla Kura (Sorrel Spinach and Black eyed Peas curry)
    • White bowl with Vankaya Ulli karam kura
      Vankaya Ullikaram Kura Recipe
    Mango pulihora in black bowl
    Raw mango rice in black bowl

    Andhra style raw mango rice

    This mango masala rice is an easy, flavorful and delicious dish made with raw green mango and spices. Serve with some plain yogurt.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 minutes mins
    Cook Time: 45 minutes mins
    Total Time: 1 hour hr
    Course: Main Course
    Cuisine: south indian
    Servings: 6 servings

    Ingredients

    For the Masala Paste:

    • 3~4 Dry Red chilies
    • 1½ tablespoons Coriander seeds
    • 1 tablespoon Cumin seeds
    • 1 Medium Raw Green Mango, peeled and chopped
    • ½ cup Grated Coconut (thawed if frozen)
    • 2 Green Chilies

    Other Ingredients:

    • 1½ cups Rice
    • 2 tablespoons Oil
    • 3 tablespoons Peanuts
    • 2 teaspoons Chana dal
    • 2 teaspoons Urad dal
    • 1 teaspoon Mustard seeds
    • ½ teaspoon Hing/ Asafoetida
    • 8~10 Curry leaves
    • To taste Salt

    Instructions

    Make Masala Paste:

    • Dry roast dry red chilies, coriander seeds and cumin seeds until fragrant. Let cool slightly and then grind along with chopped mango, grated coconut and green chilies into a smooth paste.

    Cook Rice:

    • Cook rice in a pressure cooker or Instant pot. Make sure that the grains are separate and not mushy. Remove the rice into a big bowl.

    Make Mango Rice:

    • Heat oil in a pan, add the mustard seeds, chana, urad dals and peanuts. Fry until seeds and peanuts are golden and then add the curry leaves.
      Stir in the ground masala paste and cook on medium flame until mango doesn't smell raw anymore, about 6-8 minutes. Season with salt.
    • Add the masala to the rice. Gently mix to evenly coat the rice with the spice paste. Taste and enjoy!!

    Video

    Notes

    • I suggest to taste the mango before using. This will let you know how sour it tastes. If it not sour enough then stir in some lemon juice into the rice at the very end.
    • Feel free to use any medium or large grain rice. Make sure that the rice is not mushy and the grains are separate. But leftover rice can also be used.
    • Substitute rice with other grains like barley (like in this barley pulihora), quinoa, farro or any kind of millet.
    • The mango masala paste can be made ahead of time and refrigerated for up to 3 days. So when ready to make, just cook some rice or use leftover rice, mix the masala for a quick and easy weeknight meal. 

    Nutrition

    Calories: 309kcal | Carbohydrates: 48g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 58mg | Potassium: 214mg | Fiber: 4g | Sugar: 6g | Vitamin A: 503IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Suma Gandlur

      May 06, 2013 at 8:07 pm

      Am wondering that how the coriander seeds taste in this dish. However I guess the dish must have been tasty because of that show. 🙂

      Reply
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