Raw Mango Rice Recipe – Authentic South Indian Lemon Rice

Last Updated on 4 months by Neha Deshmukh

Raw Mango Rice Recipe – Authentic South Indian Lemon Rice

Hey everyone! If you’re anything like me, you absolutely love that tangy, slightly spicy kick that South Indian cuisine delivers. And today, I’m sharing one of my all-time favorites: Raw Mango Rice! I first made this when I was craving something bright and flavorful, and it’s been a staple in my kitchen ever since. It’s surprisingly easy to make, and the burst of fresh mango flavor is just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This Raw Mango Rice (or Maanga Pachadi Rice as it’s sometimes called) is more than just a meal; it’s a little slice of sunshine on your plate. It’s perfect for a quick lunch, a light dinner, or even as a flavorful side dish. Plus, it’s a fantastic way to use up those slightly tart, unripe mangoes. You’ll love how the tangy mango balances beautifully with the crunchy peanuts and aromatic spices.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup rice
• 1 medium raw mango
• 2 tablespoons oil
• 1 tablespoon peanuts
• 1 teaspoon chana dal (split chickpeas)
• 1 teaspoon urad dal (split black lentils)
• 4-5 green chillies
• 1 teaspoon mustard seeds
• 5-6 curry leaves
• Salt to taste
• ½ teaspoon turmeric powder
• 1 tablespoon fresh coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Raw Mango: This is the star! You want a mango that’s firm and tart, not sweet. It provides that signature tangy flavor.
• Rice: I prefer using Sona Masoori rice for this recipe – it has a lovely fluffy texture. But you can also use Basmati or even short-grain rice. Just adjust the water slightly depending on the variety. (Around 180-200g rice)
• Curry Leaves: Seriously, don’t skip these! Fresh curry leaves are essential for that authentic South Indian aroma. Dried just don’t compare. My grandmother always said the more curry leaves, the better!
• Dals: Chana dal and urad dal add a lovely nutty flavour and texture.
• Green Chillies: Adjust the number of green chillies based on your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rice with a pinch of salt and enough water (about 2 cups) until it’s fluffy. Once cooked, spread it out on a plate to cool down. This prevents it from getting mushy when we mix in the tempering.
2. Now, heat the oil in a pan over medium heat. Add the peanuts and roast them until they turn golden brown and fragrant. Be careful not to burn them!
3. Add the chana dal and urad dal to the pan. Sauté for a couple of minutes until they become slightly golden and aromatic.
4. Toss in the slit green chillies and sauté for about 30 seconds. This releases their flavour into the oil.
5. Add the mustard seeds and let them crackle – this is a good sign! Follow immediately with the curry leaves. They’ll sizzle and release their amazing aroma.
6. Mix in the turmeric powder and salt. Stir quickly for about 10-15 seconds on low heat. You don’t want the turmeric to burn.
7. Now, grate the raw mango and add it to the pan. Cook for about a minute, just until it softens slightly.
8. Gently fold in the cooled cooked rice into the pan, making sure it’s evenly coated with the tempering.
9. Finally, garnish with fresh coriander leaves before serving. Doesn’t it look beautiful?

Expert Tips

• Cool the Rice: I can’t stress this enough! Cooling the rice prevents it from becoming sticky.
• Tempering is Key: The tempering (the spice mixture) is where all the flavour comes from, so don’t rush it.
• Adjust to Taste: Feel free to adjust the amount of salt, chillies, and turmeric to your liking.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: For a milder flavour, remove the seeds from the green chillies or use fewer of them. For extra heat, add a pinch of red chilli powder.
• Regional Variations: In Tamil Nadu, they often add a small amount of grated coconut to the rice. Andhra-style Raw Mango Rice tends to be spicier.
• Festival Adaptations: This is a popular dish during Onam and Pongal in South India. Some families add a touch of asafoetida (hing) for a more festive flavour.

Serving Suggestions

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

• Pappadums (crispy lentil wafers)
• Yogurt Raita
• 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. It might dry out a little, so you can add a splash of water before reheating.

FAQs

Let’s answer some common questions:

• What type of rice is best for raw mango rice? Sona Masoori is my go-to, but Basmati or short-grain rice work well too.
• Can I use lemon juice instead of raw mango? While you can use lemon juice, it won’t have the same authentic flavour. The raw mango provides a unique tanginess.
• How do I adjust the spice level of this recipe? Remove the seeds from the green chillies or use fewer of them for a milder flavour.
• Can this be made ahead of time? You can cook the rice and prepare the tempering ahead of time. But it’s best to combine them just before serving for the best texture.
• What is the best way to store leftover raw mango rice? Store in an airtight container in the refrigerator for up to 2 days.

Enjoy! I hope you love this Raw Mango Rice as much as I do. Let me know in the comments how it turns out for you!