Authentic Mango Rice Recipe – South Indian Lemon Rice with Peanuts

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Rice Recipe – South Indian Lemon Rice with Peanuts

Introduction

Oh, Mango Rice! This dish just screams summer to me. Growing up, my grandmother would make this every mango season, and the aroma would fill the entire house. It’s a little bit tangy, a little bit spicy, and utterly comforting. It’s also surprisingly easy to make, and I’m so excited to share my version with you. This isn’t just a recipe; it’s a little piece of my childhood, and I hope it becomes a part of yours too!

Why You’ll Love This Recipe

This Mango Rice (Maanga Pachadi Rice as we call it at home) is a South Indian staple, especially during mango season. It’s a fantastic way to enjoy the sweet and tart flavors of raw mangoes. Plus, the crunchy peanuts and fragrant spices take it to another level. It’s quick to put together – perfect for a weeknight dinner or a festive lunch. And honestly, who can resist a vibrant, flavorful bowl of rice?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 6 tbsp Vegetable Oil
• 3 tsp Mustard Seeds
• 3 tsp Urad Dal (split black lentils)
• A pinch of Asafoetida (Hing)
• 3 tsp Chana Dal (split chickpeas)
• A few Curry Leaves
• 9 tbsp Peanuts
• 3 cup Raw Mango, grated
• 6 Green Chillies, chopped
• 0.75 tsp Turmeric Powder
• 1 tsp Chilli Powder
• 6 cup Cooked Rice (cooled)
• Salt to taste
• 6 tbsp Coconut, grated
• 6 tbsp Coriander Leaves, chopped

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Raw Mango: This is the star! You want a firm, tart mango – not one that’s overly ripe. The tartness balances the spices beautifully. About 2 medium sized mangoes should give you 3 cups grated.
• Dal Duo (Urad & Chana): Using both urad and chana dal adds a lovely depth of flavor and texture. Don’t skip either! They’re readily available in Indian grocery stores.
• Spice Levels: South Indian cuisine can vary quite a bit in spice. Feel free to adjust the green chilies and chili powder to your liking. My family prefers a good kick, but you can definitely tone it down for a milder flavor.
• Rice Choice: Traditionally, a short-grain rice like Sona Masoori is used. But any non-sticky rice will work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
2. Add the urad dal and chana dal. Stir constantly until they turn golden brown and fragrant. This usually takes about 2-3 minutes.
3. Now, toss in a pinch of asafoetida and a few curry leaves. Be careful, they’ll splutter too! Cook for a few seconds until the curry leaves are crisp.
4. Add the roasted peanuts and sauté for about a minute. This helps release their flavor.
5. Time for the mango! Add the grated raw mango, chopped green chilies, and turmeric powder. Sauté until the mango softens slightly – about 5-7 minutes.
6. Stir in the chili powder and salt. Cook for just 30 seconds, stirring constantly to prevent burning.
7. Add the cooled cooked rice to the pan. Gently mix everything together, being careful not to break the rice grains.
8. Finally, fold in the grated coconut. Cover the pan and let the rice sit for at least an hour to allow the flavors to meld. Trust me, this resting period is crucial.

Expert Tips

• Cool the Rice: Using cooled rice is key to preventing a mushy texture. Spread it out on a plate to cool quickly.
• Don’t Overcook the Mango: You want it softened, not completely mushy.
• Taste as You Go: Adjust the salt and chili powder to your preference.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: For a milder version, reduce the green chilies to 1-2 and use only ½ tsp of chili powder. For extra heat, add another green chili or a pinch of cayenne pepper.
• Festival Adaptations: My aunt always makes this for Onam and Vishnu Puja. She adds a sprinkle of sesame seeds for extra flavor and texture during these special occasions.

Serving Suggestions

Mango Rice is fantastic on its own, but it’s even better with some accompaniments!

• Coconut chutney is a classic pairing.
• Papad or fryums add a nice crunch.
• A simple raita (yogurt dip) can also be a refreshing side.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. The rice might dry out a little, so you can add a splash of water while reheating.

FAQs

Let’s answer some common questions:

• What type of rice is best for Mango Rice? Traditionally, Sona Masoori is used, but any non-sticky rice like basmati or jasmine rice will work.
• Can I use store-bought grated coconut? Absolutely! Freshly grated coconut is best, but store-bought works in a pinch.
• How can I adjust the tanginess of the rice? Add a squeeze of lemon or lime juice to brighten up the flavors.
• Can this be made ahead of time? Yes, you can prepare the rice mixture a few hours in advance. Just add the coconut right before serving.
• What is the purpose of asafoetida (hing) in this recipe? Asafoetida adds a unique savory flavor and aids in digestion. It’s a staple in Indian cooking!