Want to dig into a tangy and mildly spiced up variety rice to pack for a lunch box or for a quick lunch that can be rustled up in no time, then you need to try this refreshing mango rice or raw mango pulihora or most commonly called as manga sadam in South India.
This mango pulihora is so simple and easy to make & pack, making it hassle-free for those busy mornings on weekdays when you are doing a million other things before you get everyone ready.
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Though you can very well use leftover rice to make this mango rice, and in case you do not happen to have any leftovers, all you need to do is cook a pot of rice.
Meanwhile, grate the raw mango, make the tempering, mix in the rice and voilà, your quickest lunch is ready to eat with just chips or vadams.
This is not only perfect for the lunchbox, but it is also great as a variety rice for get-togethers and potlucks.
Mango: I have used ‘kili mooku’ or ‘Totapuri’ raw mango. This variety of mango is most suitable to make rice as it tastes only mildly sour & tangy, which is perfect for making this mango rice.
Rice: As this is a variety rice, cooked rice is added to the tempering to be mixed before serving. I have used regular raw rice here. If you wish, you can use either boiled rice or basmati rice.
Tempering: Frying the peanuts, mustard seeds, dals like urad dal, chana dal, dry red chillies, green chillies, ginger and curry leaves makes the base of the recipe. So patience is required to fry these ingredients to perfection.
Other ingredients: turmeric powder, salt and oil.
To make mango rice,
1. Heat a pan with oil. Add roasted peanuts and fry till they are slightly brown & become crisp.
2. Add mustard seeds, urad dal, chana dal & roast till the dals become golden brown.
3. Now add dry red chillies, green chillies, ginger & curry leaves and sauté for 1 min.
4. Add grated mango, turmeric powder and salt.
5. Sauté till the mangoes shrink in size and the raw smell disappears.
6. Add cooked rice to the pan.
7. Mix well till the rice gets combined well and heated through.
Serve this mango rice with vadam or chips.
1. The quantity of rice added to the mix will depend on how sour & tangy the mango is. So add little by little, mixing it up and taking a taste test, instead of dumping all the rice in one go.
2. I love to eat mango rice with lots of roasted peanuts. You can totally skip them if you want to make it nut-free or reduce the quantity.
3. Instead of using peanuts, you can also use cashews.
4. Make sure to use a big holed grater to grate the raw mango.
5. You can save and use a few chopped mango pieces too along with the grated mango while sautéing to get a good taste.
6. If you love the aroma of ghee, then replace half the quantity of oil with ghee and make the rice.
7. Adjust the quantity of green and red chillies to suit your taste buds.
This recipe is
Are you bored with making regular mango rice? Then you can try this mango coconut rice, which is equally tasty and delicious.
If you are working or want to make the rice instantly, you can make do the tempering, add the grated mango, cook the mixture and store it in the refrigerator the day before.
This mixture stays good for the next 2 days too in the refrigerator. So when it is time to make mango rice, thaw it at room temperature and mix in the cooked rice and cook till it gets heated through.
I have used cooked raw rice. You can either use leftover cooked rice or cook it fresh. There will not be any change tastewise. You can also use cooked boiled rice or basmati rice.
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Mango Rice Recipe - Raw Mango Pulihora
- 1½ cups cooked rice
- 1 raw mango pitted, peeled & grated
- 2 green chillies
- 1 teaspoon ginger minced
- 2 whole dry red chillies
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 2 tablespoon roasted peanuts
- 1 sprig curry leaves
- ¼ teaspoon turmeric powder
- 1 tablespoon oil
- salt to taste
- Heat a pan with oil. Add peanuts and roast for 1 min over medium flame till they change colour slightly & become crisp.
- Add mustard seeds and wait for them to crackle. Add urad dal, chana dal, whole dry red chillies & roast till the dals become golden brown.
- Add green chillies, ginger & curry leaves and sauté for 1 min.
- Add grated mango, turmeric powder, salt and sauté till the mangoes shrink in size and the raw smell disappears. This should take 2 to 3 mins.
- Simmer the flame and add cooked rice to the pan and mix well till the rice gets heated through and gets mixed well with the tempering. Switch off the stove.
- Serve this mango rice with vadam or chips.
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