Mango Rice Recipe – Authentic Karnataka Style Gojju Rice

Last Updated on 4 months by Neha Deshmukh

Mango Rice Recipe – Authentic Karnataka Style Gojju Rice

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – Karnataka-style Mango Rice, or Gojju Rice as we lovingly call it back home. This isn’t just a dish; it’s a burst of sunshine on a plate, a reminder of summer holidays spent with family, and the comforting aroma of my grandmother’s kitchen. It’s a little bit sweet, a little bit tangy, and completely addictive. Trust me, once you try this, it’ll become a regular on your table too!

Why You’ll Love This Recipe

This Mango Rice is special. It’s a beautiful balance of flavors and textures – fluffy rice, a vibrant mango-based sauce (the gojju), crunchy peanuts, and a delightful spice blend. It’s surprisingly easy to make, even though it might seem a little involved at first. Plus, it’s a fantastic way to enjoy the seasonal goodness of mangoes! It’s perfect for a satisfying lunch, a light dinner, or even as a festive offering.

Ingredients

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

• 500 gms Rice (I prefer short-grain for this, but long-grain works too!)
• 1 medium Raw Mango
• 7-8 tbsp Sesame Oil
• 1/2 tbsp Mustard Seeds
• 2 tbsp Chana Dal (split chickpeas)
• 2 tbsp Peanuts
• 1 1/2 tbsp Sesame Seeds
• 8 Red Chilies (adjust to your spice preference!)
• 1/4 cup Dry Coconut, grated
• 1 1/2 inch Cinnamon Stick
• 1 tbsp Peppercorns
• 1/2 tsp Fenugreek Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Asafoetida (Hing)
• 4-5 Dry Red Chilies
• 2 tbsp Jaggery
• 5 sprigs Curry Leaves
• 1/3 cup Roasted Peanuts
• 1/2 tsp Turmeric Powder

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Raw Mango: The star of the show! Totapuri or Banganapalle mangoes are fantastic choices – they have the right balance of tartness and sweetness. If you can’t find these, any firm, sour mango will do.
• Sesame Oil: Don’t skimp on the sesame oil! It lends a unique, nutty flavor that’s essential to the authentic taste. Look for a good quality, cold-pressed sesame oil.
• Spice Levels: Traditionally, this dish has a good kick. But feel free to adjust the number of red chilies to suit your palate. My family loves it spicy, but I often tone it down a bit when making it for guests.
• Curry Leaves: Fresh curry leaves are a must! They add a wonderful aroma and flavor. Don’t substitute with dried ones if you can avoid it.
• Type of Rice: While long-grain rice works, I find short-grain rice (like sona masoori) gives the dish a lovely, slightly sticky texture that holds the gojju beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rice. Use enough water to ensure the grains are separate and fluffy. Once cooked, mix in a pinch of turmeric powder and 2 sprigs of curry leaves for extra flavor. Let it cool completely.
2. Now, let’s roast the spices. In a dry pan, roast the mustard seeds until they start to splutter. Set them aside.
3. Next, sequentially roast the chana dal, sesame seeds, red chilies, curry leaves, fenugreek seeds, cumin seeds, peppercorns, cinnamon stick, peanuts, and asafoetida. Roast each ingredient until aromatic – this usually takes a few minutes per ingredient. Be careful not to burn them!
4. Once cooled, grind the roasted spices into a coarse powder. A spice grinder or a small blender works best.
5. Heat the sesame oil in a pan. Temper the mustard seeds, chana dal, split gram dal, red chilies, curry leaves, and asafoetida. Let them sizzle for a few seconds.
6. Add the grated mango and sauté for 6-7 minutes, until it softens slightly. Then, mix in the spice powder, jaggery, and salt. Cook until the oil starts to separate from the mixture – this is a sign that the gojju is ready.
7. Combine about ¾ of the gojju and the roasted peanuts with the cooled rice. Mix gently, ensuring the rice is evenly coated.
8. Let the Mango Rice sit for at least 1-2 hours before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the mango – you want it to retain some texture.
• Adjust the amount of jaggery to balance the tartness of the mango.
• Cooling the rice completely before mixing with the gojju prevents it from becoming mushy.

Variations

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

• Vegan Adaptation: Simply omit the jaggery or substitute it with maple syrup or coconut sugar.
• Spice Level Adjustment: For a milder flavor, reduce the number of red chilies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Ugadi/Yugadi (the Kannada and Telugu New Year). You can add a touch of grated coconut for a more festive touch.
• Using Different Mangoes: Alphonso mangoes can be used, but they are sweeter, so reduce the jaggery accordingly.

Serving Suggestions

This Mango Rice is delicious on its own, but it’s even better with:

• A side of cool, creamy yogurt.
• Crispy papadums.
• A simple vegetable side dish like beans palya.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of mango is best for this recipe? Totapuri or Banganapalle are ideal, but any firm, sour mango will work.
• Can I make the gojju ahead of time? Yes, absolutely! The gojju can be made 2-3 days in advance and stored in the refrigerator.
• How do I adjust the spice level? Reduce or increase the number of red chilies to your liking.
• What is the purpose of asafoetida (hing) in this recipe? Asafoetida adds a unique savory flavor and aids digestion.
• Can I use pre-roasted spices? While you can, the flavor won’t be as fresh and aromatic. Roasting the spices yourself makes a big difference!

Enjoy making this delicious Mango Rice! I hope it brings a little bit of Karnataka sunshine into your kitchen. Let me know how it turns out in the comments below!