Last Updated on 2 months by Neha Deshmukh

Mango Carrot Rice Recipe – Authentic South Indian Flavors

Introduction

Oh, this Mango Carrot Rice! It’s one of those dishes that instantly transports me back to my grandmother’s kitchen. The aroma of mustard seeds popping in hot oil, the slight tang of raw mango… it’s pure comfort food. It’s a vibrant, flavorful dish that’s surprisingly easy to make, and perfect for a quick lunch or a light dinner. I’m so excited to share this authentic South Indian recipe with you!

Why You’ll Love This Recipe

This Mango Carrot Rice isn’t just delicious; it’s a winner for so many reasons. It’s ready in under 20 minutes, making it ideal for busy weeknights. The combination of sweet mango, crunchy carrots, and the delightful tempering of spices is simply irresistible. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to create this South Indian delight:

• 2 cups cooked rice
• ¾ cup grated raw mango
• ¼ cup grated carrots
• Salt to taste
• ¼ tbsp turmeric powder (about 1.5g)
• 5-6 green chillies
• 2-3 tbsp roasted peanuts
• ½ tbsp mustard seeds (about 5g)
• 1 tbsp cumin seeds (about 6g)
• 1 tbsp urad dal (about 8g)
• 1 tbsp chana dal (about 8g)
• 3-4 dry red chillies
• 10-12 curry leaves
• Oil as needed

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best flavor:

Mustard Seeds: Varieties & Flavor Profile

There are a few types of mustard seeds – black, brown, and yellow. For this recipe, I prefer black mustard seeds. They have a more pungent and robust flavor that really shines through in the tempering.

Urad Dal & Chana Dal: The Protein Powerhouse

Urad dal (split black lentils) and chana dal (split chickpeas) add a lovely nutty flavor and a boost of protein. Don’t skip these – they’re essential for that authentic South Indian taste!

Raw Mango: Choosing the Right Ripeness

You want a raw mango that’s firm and slightly tart. Avoid mangoes that are too ripe or soft, as they’ll make the rice mushy. A little bit of tartness is what balances the flavors perfectly.

Curry Leaves: Fresh vs. Dried – What’s the Difference?

Fresh curry leaves are always best! They have a much more vibrant aroma and flavor. If you can’t find fresh, you can use dried, but use about half the amount, as the flavor is more concentrated.

Regional Variations in South Indian Rice Dishes

South India is a treasure trove of rice dishes! Each region has its own unique take. This recipe is inspired by the flavors of Tamil Nadu, but you’ll find similar dishes in Karnataka and Kerala, often with slight variations in the spices used. Some versions include coconut, while others add a squeeze of lemon juice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a generous amount of oil in a skillet over medium heat.
2. Add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready to release their flavor.
3. Next, add the cumin seeds, urad dal, chana dal, dry red chillies (broken into pieces), and curry leaves. Sauté until the dals turn golden brown and fragrant. This usually takes about 2-3 minutes.
4. Now, toss in the slit green chillies and fry for another 2-3 minutes. Stir in the turmeric powder.
5. Add the grated raw mango and carrots. Cook on low heat for just 1-2 minutes, until they soften slightly.
6. Add the cooked rice and salt. Gently combine everything, making sure the spices are evenly distributed.
7. Cover the skillet and cook for another 1-2 minutes. This allows the flavors to meld together beautifully.
8. Finally, serve warm, garnished with roasted peanuts.

Expert Tips

• Don’t overcrowd the skillet when tempering the spices. Work in batches if necessary.
• Use freshly cooked rice that’s slightly cooled. This prevents it from becoming mushy.
• Adjust the amount of green chillies to your spice preference.

Variations

• Coconut Mango Rice: Add ¼ cup of grated coconut along with the mango and carrots for a richer flavor. My aunt always makes it this way!
• Lemon Zest: A teaspoon of lemon zest brightens up the flavors beautifully.
• Vegetable Medley: Feel free to add other grated vegetables like beetroot or beans.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

Yes, this Mango Carrot Rice is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the number of green chillies to 1-2, and remove the seeds.
• Spicy: Add an extra green chilli or a pinch of red chilli powder.

Festival Adaptations (Onam, Pongal)

This rice is a wonderful addition to a festive South Indian spread, especially during Onam or Pongal. It adds a vibrant color and a delightful flavor to the meal.

Serving Suggestions

This Mango Carrot Rice is delicious on its own, but it also pairs well with:

• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A simple vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What type of rice is best for this Mango Carrot Rice?

Any long-grain rice like Basmati or Sona Masuri works well. The grains should be separate and fluffy.

Can I use frozen carrots in this recipe?

Yes, you can! Just make sure to thaw them completely and pat them dry before grating.

How can I adjust the sourness of the dish?

If your mango isn’t tart enough, you can add a squeeze of lemon or lime juice.

What is the best way to roast peanuts for garnish?

Dry roast the peanuts in a pan over medium heat for 5-7 minutes, stirring frequently, until they are golden brown and fragrant.

Can this recipe be made ahead of time?

You can prepare the tempering (spices) ahead of time and store it in an airtight container. Add it to the rice just before serving.