Mango Rice, flavored with fresh and raw mangoes, sautéed with Indian spices, curry leaves, and roasted chana dal, brings a tangy twist to everyday rice, a perfect classic South Indian side.
I love rice. I make it more often in summer to beat the heat and keep my kitchen time short. When I get bored of my usual jeera rice and chole masala combo, I switch things up with Mango Rice, a popular South Indian rice also called Mamidikaya Pulihora .
Raw mangoes are always in my refrigerator for making so many things — raw mango chutney, green cilantro chutney, or my sweet Mango Chunda. This simple Mango Rice is one more way to use them without any fuss.
It comes together quickly and tastes good on its own or with veggie like bhindi fry (okra) or plain curd.
You can also serve it with papad, sweet lime pickle, or a side veggie like bhindi or chana dal for a complete meal.
If you enjoy easy rice meals, you might also like my pumpkin rice, Vegan fried brown rice, Cilantro Lime Brown Rice, and lemon rice for a fresh change.
If you love mangoes, you may also like: mango pumpkin ice cream, mango kesari halwa, mango avocado salad.
Ingredients
See the recipe card for the exact measurements of the ingredients.
- Raw Mango- I have grated fresh raw mangoes. They add the perfect tangy flavor.
- Boiled White Rice- I have boiled white basmati rice from scratch.
- Spices- Turmeric powder, red chili powder, dried red chili, garam masala, mustard seeds
- Curry leaves
- chana dal and white urad dal
- green chili
- Peanuts
- Sesame oil
- Salt
How To Make Mango Rice Indian
Step 1. Prep Tempering of Raw Mango
While I was prepping, I boiled white basmati rice. Peel and grate fresh raw mango. In a heavy wok, heat sesame oil. Roast mustard seeds, chana dal, and peanuts. Make sure to roast lentils on slow flame. It takes about 4-5 minutes.
Add grated mango, green chili, spices and salt and cook for about 5 minutes on a slow flame.
Step 2. Add Rice to Cooked Mango
Add cooked rice and mix well. Keep the lid on for flavors to be absorbed by the rice.
Step 3. Serve it
The Mango rice in Indian style is ready. Serve it with curd, pickle, or have it as is!
Expert Tips
- Use fresh raw mangoes for the best tangy flavor.
- Always cool the rice a bit before mixing to avoid it turning mushy. If you have leftover rice, you may use it too. Make sure to take them out of the refrigerator just before the tempering.
- The mango can be sticky, so keep sauteing.
- Be religious with oil, as rice can be sticky.
Recipe FAQs
South Indian Mango Rice is made by mixing cooked rice with grated raw mango, then tempering with mustard seeds, curry leaves, and mild spices. It’s quick, tangy, and perfect for summer meals.
Mamidikaya Pulihora in English means Mango Rice, a popular South Indian dish, especially in Tamil Nadu, Karnataka.
Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
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Indian Mango Rice
Equipment
- heavy wok
- grater
Ingredients
- 2 piece Raw mango grated
- 3 cups boiled rice
- 2 teaspoon turmeric powder
- 1 tsp red chili powder
- 1 teaspoon mustard seeds
- 1 small green chilly
- 1-2 piece dried red chili
- 1 teaspoon garam masala
- 8-10 piece curry leaves
- 1.5 teaspoon chana dal
- 1.5 teaspoon urad dal
- 1.5 tablespoon sesame oil
- 1.5 teaspoon peanuts
- salt
Instructions
- Step 1. Prep Tempering of Raw Mango
- While I was prepping, I boiled white basmati rice. Peel and grate fresh raw mango. In a heavy wok, heat sesame oil. Roast mustard seeds, chana dal, and peanuts. Make sure to roast lentils on slow flame. It takes about 4-5 minutes.
- Add grated mango, green chili, spices and salt and cook for about 5 minutes on a slow flame.
- steps to grate raw mango and cook it for rice
- Step 2. Add Rice to Cooked Mango
- Add cooked rice and mix well. Keep the lid on for flavors to be absorbed by the rice.
- add boiled rice to cooked mango steps
- Step 3. Serve it
- The Mango rice in Indian style is ready. Serve it with curd, pickle, or have it as is!
- best mango rice recipe
Notes
- Use fresh raw mangoes for the best tangy flavor.
- Always cool the rice a bit before mixing to avoid it turning mushy. If you have leftover rice, you may use it too. Make sure to take them out of the refrigerator just before the tempering.
- The mango can be sticky, so keep sauteing.
- Be religious with oil, as rice can be sticky.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 326 |
| % Daily Value* | |
| Total Fat 11.4g | 15% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 0mg | 0% |
| Sodium 128mg | 6% |
| Total Carbohydrate 48.8g | 18% |
| Dietary Fiber 4.9g | 17% |
| Total Sugars 0.9g | |
| Protein 8.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 39mg | 3% |
| Iron 7mg | 40% |
| Potassium 205mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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