Authentic Mango Rice Recipe – South Indian Tempering & Peanuts

Last Updated on 4 months by Neha Deshmukh

Authentic Mango Rice Recipe – South Indian Tempering & Peanuts

Introduction

Oh, Mango Rice! Just the smell of it transports me right back to my grandmother’s kitchen. This isn’t just a rice dish; it’s a burst of sunshine on a plate, a little slice of South Indian comfort. I first made this myself when I was craving a taste of home, and honestly, it’s been a family favourite ever since. It’s surprisingly easy to make, and the tangy-sweet-spicy flavour combination is irresistible. Let’s get cooking!

Why You’ll Love This Recipe

This Mango Rice (Maanga Choru as it’s often called) is a delightful blend of flavours and textures. It’s quick enough for a weeknight meal, yet special enough to serve to guests. The South Indian tempering adds a wonderful depth of flavour, and the crunchy peanuts and cashews? Perfection! Plus, it’s a fantastic way to enjoy seasonal mangoes.

Ingredients

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

• 3 cups cooked white rice
• 1.5 cups grated raw green mango
• 5-6 tbsp roasted peanuts
• 2 tbsp roasted cashewnuts (broken)
• Salt to taste
• 1.5 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp channa dal (split chickpeas)
• 1 tbsp split black gram dal (urad dal)
• 3-4 dry red chillis
• 6-8 slit green chillis
• 1 tsp grated ginger
• 0.25 tsp asafoetida (hing)
• 0.25 tsp turmeric powder
• 15-20 curry leaves

Ingredient Notes

Let’s talk ingredients! Using a raw, green mango is key here – it provides that lovely tartness. Don’t use a ripe mango, it won’t give you the same flavour.

The dals – channa dal and black gram dal – are essential for the authentic South Indian tempering. They add a nutty flavour and beautiful texture. You can find these at any Indian grocery store.

And don’t skip the asafoetida (hing)! It might smell a little funky on its own, but it adds a unique umami flavour that’s so characteristic of South Indian cuisine. It also aids digestion – bonus!

Step-By-Step Instructions

Alright, let’s get this show on the road!

1. First, cook your white rice and spread it out on a wide plate to cool completely. This prevents the rice from getting mushy when you mix in the tempering.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the channa dal and black gram dal. Sauté them until they turn a lovely golden brown colour. Keep stirring so they don’t burn.
4. Time for the chillies! Toss in the dry red chillies, slit green chillis, grated ginger, and curry leaves. Sauté for about 30 seconds, until fragrant.
5. Add the grated raw mango and stir-fry for 3-4 minutes, until it starts to soften.
6. Finally, add the roasted peanuts and cashews. Give it a quick stir, then turn off the heat.
7. Now for the fun part! Take your cooled rice and, using your hands (yes, hands!), gently mix in the tempering mixture. This ensures everything is evenly distributed.
8. Add salt to taste and give it one final mix. And that’s it!

Expert Tips

• Cooling the rice is crucial. Warm rice will absorb too much oil and become sticky.
• Don’t overcrowd the pan when tempering. Work in batches if necessary to ensure even cooking.
• Adjust the chillies to your liking. If you prefer a milder flavour, use fewer green chillies or remove the seeds.
• Fresh curry leaves make all the difference. They have a much more vibrant flavour than dried ones.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chillies for a milder flavour. Add an extra dry red chilli for a spicier kick.
• Regional Variations – Andhra vs. Tamil Nadu style: Andhra style often includes a touch of red chilli powder in the tempering, while Tamil Nadu style might use a bit more turmeric.
• Festival Adaptations – suitable for Vasanth Panchami or Onam Sadya: This dish is often made during festivals like Vasanth Panchami (celebrating spring) and is a lovely addition to an Onam Sadya (Kerala’s elaborate vegetarian feast).

Serving Suggestions

Mango Rice is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Vadiyalu: These are crispy lentil fritters – a classic South Indian pairing.
• Yogurt-based side dishes: Raita or a simple yogurt with chopped cucumber and coriander.
• Papadums: For extra crunch.
• A simple dal: To complete the meal.

Storage Instructions

Leftover Mango Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop. It might lose a little of its crunch, but it will still be delicious!

FAQs

1. What type of rice is best for Mango Rice?
   Any long-grain white rice works well – Sona Masoori is a popular choice in South India. Basmati rice can also be used, but it will have a slightly different texture.

2. Can I use store-bought tempering paste instead of making it from scratch?
   While it’s convenient, store-bought tempering paste won’t have the same fresh flavour as homemade. I highly recommend making it from scratch – it’s really not that difficult!

3. How do I adjust the sourness of the Mango Rice?
   The sourness depends on the mango you use. If your mango isn’t very tart, you can add a squeeze of lemon or lime juice.

4. What are vadiyalu and where can I find them?
   Vadiyalu are crispy lentil fritters, a popular South Indian snack. You can find them at Indian grocery stores, or you can make them yourself (there are plenty of recipes online!).

5. Can I make this recipe ahead of time? If so, how?
   You can cook the rice and prepare the tempering mixture ahead of time. Store them separately and combine just before serving to prevent the rice from getting soggy.