By Rajlakshmi
March 19, 2026
Raw mango rice gives a zingy twist to a bowl of plain rice with the classic South Indian tadka of mustard seeds, curry leaves and dried red chillies.
1 ½ cups of rice, cooked 1 medium-large boiled raw mango, mashed 1 ½ inch ginger, finely grated 1 tbsp mustard seeds 1 ½ tbsp Bengal gram or chana dal 1 tbsp split black gram or urad dal 10-12 fresh curry leaves 2-3 nos. dried red chillies ¼ tsp turmeric powder 3-4 tbsp roasted peanuts A pinch of asafoetida Oil as required Salt to taste
In a non-stick pan, add 2 oil and heat it over a high flame. When the oil is hot enough, lower the flame to medium-low.
Add mustard seeds and stir them until they crackle. After that, add chana dal, split black gram, curry leaves, ginger and dried red chillies.
Sauté them for a couple of minutes or until the curry leaves are slightly crispy. Add asafoetida and stir it for 1-2 min.
Transfer the entire mixture into a small bowl and keep it aside. In the same pan, again oil with raw mango, salt, roasted peanuts and turmeric powder.
Sauté them for a couple of minutes and cover them with a lid until the mangoes turn completely mushy and soft.
Add prepared seasonings and mix them well. Keep it covered for 3-4 minutes.
Gently mix the rice and the mixture for a couple of seconds. Your delicious mango rice is ready to be devoured!