Raw Mango Rice Recipes Indian
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Description
Raw mango rice is a popular South Indian dish that is made with raw mangoes, rice, and a blend of spices. It is a tangy and flavorful dish that is perfect for summer. Raw mangoes are known for their sour taste, and when mixed with rice, it creates a unique taste that is loved by many. This dish is easy to make and can be served as a quick lunch or dinner. It is also a great option for those who are looking for a healthy and nutritious meal.Prep Time
The prep time for raw mango rice is around 20 minutes. This includes the time it takes to cook the rice and chop the raw mangoes and other ingredients.Cook Time
The cook time for raw mango rice is around 30 minutes. This includes the time it takes to cook the rice and prepare the seasoning.Ingredients
- 1 cup of raw rice
- 1 raw mango
- 2 tbsp of oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 2-3 dried red chilies
- A pinch of asafoetida
- 1/4 tsp turmeric powder
- Salt to taste
- A handful of peanuts
- A few curry leaves
- Coriander leaves for garnishing
Equipment
- A rice cooker or a pot to cook rice
- A pan to prepare the seasoning
- A knife to chop the mango and other ingredients
Method
- Cook the rice and set aside.
- Peel and chop the raw mango into small pieces.
- Heat oil in a pan and add mustard seeds.
- Once the mustard seeds start to splutter, add chana dal, urad dal, dried red chilies, a pinch of asafoetida, and a handful of peanuts.
- Sauté until the dals turn golden brown.
- Add the chopped mango, turmeric powder, and salt to taste.
- Cook for 5-7 minutes until the mangoes turn soft and mushy.
- Add the cooked rice to the pan and mix well.
- Garnish with coriander leaves and serve hot.
Notes
- You can adjust the spice level by adding more or fewer red chilies.
- If you don't have raw mango, you can use tamarind paste or lime juice instead.
- You can add vegetables like carrot, beans, and peas to make the dish more nutritious.
Nutrition Info
- Calories: 330 kcal
- Carbohydrates: 47 g
- Protein: 5 g
- Fat: 13 g
- Saturated Fat: 2 g
- Potassium: 282 mg
- Fiber: 3 g
- Sugar: 3 g
- Vitamin A: 287 IU
- Vitamin C: 18 mg
- Calcium: 29 mg
- Iron: 1 mg
Recipes FAQ
What is raw mango rice?
Raw mango rice is a South Indian dish that is made with raw mangoes, rice, and a blend of spices. It is a tangy and flavorful dish that is perfect for summer.What are the ingredients for raw mango rice?
The ingredients for raw mango rice include raw rice, raw mango, oil, mustard seeds, chana dal, urad dal, dried red chilies, asafoetida, turmeric powder, salt, peanuts, curry leaves, and coriander leaves.How do you make raw mango rice?
To make raw mango rice, cook rice and set aside. Peel and chop the raw mango into small pieces. Heat oil in a pan and add mustard seeds. Once the mustard seeds start to splutter, add chana dal, urad dal, dried red chilies, a pinch of asafoetida, and a handful of peanuts. Sauté until the dals turn golden brown. Add the chopped mango, turmeric powder, and salt to taste. Cook for 5-7 minutes until the mangoes turn soft and mushy. Add the cooked rice to the pan and mix well. Garnish with coriander leaves and serve hot.Can I use ripe mango to make raw mango rice?
No, you cannot use ripe mango to make raw mango rice. The dish is made with raw, unripe mangoes that have a sour taste.Recipe Tips
- Make sure to rinse the rice well before cooking to remove excess starch.
- You can use any variety of raw rice like sona masuri or basmati rice.
- Do not overcook the mangoes as they will turn mushy and lose their texture.
- You can store the leftover raw mango rice in an airtight container in the refrigerator for up to 2 days.
- Raw mango rice tastes best when served hot with a side of papad or raita.
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