Authentic Mango Rice & Masala Vada Recipe – Kerala Style

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Rice & Masala Vada Recipe – Kerala Style

Hey everyone! Today, I’m so excited to share a recipe that truly embodies the flavors of Kerala – a vibrant Mango Rice paired with crispy, golden Masala Vada. This combination is a staple in many Kerala homes, especially during the mango season. I remember my grandmother making this for Onam, and the aroma alone was enough to get everyone excited! It’s a bit of work, but trust me, the explosion of flavors is so worth it.

Why You’ll Love This Recipe

This isn’t just a meal; it’s an experience. The sweet and tangy mango rice perfectly complements the savory, spiced masala vada. Plus, the addition of mor kootu (yogurt-based curry) and crispy fryums takes it to another level. It’s a complete, satisfying, and utterly delicious South Indian thali that will transport your tastebuds straight to Kerala!

Ingredients

Here’s what you’ll need to create this Kerala feast:

• 1 cup rice
• ?? cup chana dal (split chickpeas)
• 1.5 raw mangoes
• 1 medium banana stem
• 1 large onion
• Curry leaves (a generous bunch!)
• Green chilies (to taste)
• 1 cup curd (plain yogurt)
• ?? cup grated coconut
• Oil for frying
• Star fryums

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Mangoes: In Kerala, we often use manga puli (sour mangoes) for this recipe. If you can find Alphonso or Kesar mangoes that are still slightly tart, those work beautifully too. The key is a balance of sweet and sour.
• Rice: Traditionally, matta rice (Kerala red rice) is used for mango rice. It has a lovely nutty flavor and holds its shape well. However, you can use any short-grain rice like Sona Masoori.
• Chana Dal: This is the star of our masala vada! Make sure it’s fresh for the best texture.
• Curry Leaves: Oh, curry leaves! They’re essential in Kerala cuisine. They add such a unique aroma and flavor. Don’t skimp on them!
• Banana Stem: This might seem unusual, but it adds a lovely crunch and subtle flavor to the meal. It’s a traditional ingredient and adds a unique touch.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, I’ll walk you through it.

1. Start with the Chana Dal: Soak ?? cup of chana dal in water for at least 3 hours. This softens it up for grinding.
2. Cook the Rice: Pressure cook 1 cup of rice with enough water until it’s fluffy but not mushy. Let it cool completely. I usually cook a little extra rice, just in case! Also cook ?? cup of plain rice.
3. Prepare the Banana Stem: Chop the banana stem and cook it until it’s tender. This usually takes about 15-20 minutes.
4. Mango Magic: Grate the raw mangoes. You’ll need about 1.5 mangoes worth. Also, get your curry leaves, green chilies, and curd ready.
5. Mor Kootu Time: Grind the coconut and spices for the mor kootu. Prepare the kootu and temper with mustard seeds and curry leaves. Set aside.
6. Mango Rice Tempering: Heat some oil in a pan and temper mustard seeds, urad dal, and red chilies. Once they splutter, add the cooked rice and grated mango. Mix well!
7. Masala Vada Batter: Grind the soaked chana dal into a smooth batter. Mix in chopped onions and spices. Shape the batter into small, star-shaped patties.
8. Fry it Up!: Heat oil for deep-frying. Fry the vada patties until they’re golden brown and crispy. Then, fry the star-shaped fryums in the same oil until they puff up and become crispy.
9. Assemble & Enjoy: Serve the mango rice with mor kootu, masala vada, fryums, and a side of cool buttermilk.

Expert Tips

• Cooling is Key: Make sure the rice is completely cool before mixing it with the mango and tempering. Warm rice will make the mango mushy.
• Fryum Perfection: Don’t overcrowd the oil when frying the fryums. Fry them in batches for even crisping.
• Spice it Right: Adjust the amount of green chilies according to your spice preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt for the mor kootu. Coconut yogurt works wonderfully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: My friend, Priya, loves to add a pinch of red chili powder to the vada batter for an extra kick. Feel free to experiment!
• Onam Sadya: For Onam Sadya, you can serve this with a wider array of dishes like avial, thoran, and payasam.

Serving Suggestions

This meal is best enjoyed fresh and warm. A dollop of ghee on the mango rice is always a good idea! And don’t forget the buttermilk – it’s the perfect cooling accompaniment.

Storage Instructions

Leftover mango rice can be stored in an airtight container in the refrigerator for up to 2 days. The vada is best enjoyed fresh, but you can store it in an airtight container at room temperature for a day. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What type of mango is best for Mango Rice? A slightly tart mango like manga puli is ideal, but Alphonso or Kesar mangoes work well too.
• Can I make the vada batter ahead of time? Yes, you can! Make the batter and store it in the refrigerator for up to 24 hours.
• How do I achieve the perfect crispy texture for the fryums? Fry them in hot oil in batches, and don’t overcrowd the pan.
• What is the role of banana stem in Kerala cuisine? It adds a unique texture and subtle flavor to dishes. It’s also a good source of fiber!
• Can I use a different type of dal for the Masala Vada? While chana dal is traditional, you can experiment with toor dal or moong dal, but the texture will be slightly different.

I hope you enjoy this authentic Kerala Mango Rice & Masala Vada recipe as much as my family does! Let me know in the comments how it turns out for you. Happy cooking!