Raw Mango Rice, a quintessential and traditional dish celebration the onset of summer or hot season. The arrival of mangoes signifies the onset of the mercurial season and what best way to celebrate than savoring its raw form and tanginess.
Ugadi is celebrated across Telengana, Andhra and Karnataka during the months of March-April, specific date depending on the calendar. Raw mango rice is a non-negotiable dish as it signifies tanginess. Ugadi celebrates other food flavours of sweet, sour, bitterness, spicy, tanginess and salty. These are signified through other important elements like Neem Flowers, tamarind and Jaggery.
5 from 1 vote
Raw Mango Rice Recipe
A Traditional dish made for Ugadi, signifying the start of the summer season.
Prep Time30mins
Cook Time10mins
Total Time40mins
Course: Main Course
Cuisine: Indian
Keyword: Indian Festivals, Mango rice, Raw Mango, Ugadi
Servings: 2people
Ingredients for Raw Mango Rice
Ingredients
For the chutney
1Raw mangoesMedium sized
3tbspFresh grated coconut
4-5Red chilliesLong ones
1tspMustard seeds
2tspHaldi powder
200gLong grained rice
For seasoning:
1/4CupGroundnut Oil
2tspMustard
3tspUrad Dhal
2 tspChana Dhal
2tbspRoasted Peanuts
Curry Leaves Few
2-3Red Chillies
Coriander LeavesFew leaves
Saltto taste
How to make Raw Mango Rice
Method
Cook the rice as usual, but with less water (it must not be sticky). Let it cool.
Grate the mango,with the skin. Keep 2 tbsp of grating aside.
Grind coconut, mango, mustard, turmeric & red chilli to a thick chutney like consistency
In a Kadai heat the oil, season with mustard, urad dhal, chana dhal, groundnuts, curry leaves & red chilli
When done, add little turmeric & the masala paste. Mix well with the seasoned oil
Add the cooked rice, add salt, & mix well. Add the 2 tbsps mango grating also, add coriander leaves. Serve with any raita or chips.
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.