Mango Rice Recipe

Raw Mango Rice is one of the easiest quick meal that I whip up in the morning for my kids lunch box.  Raw mango or green mangoes are grated and mixed with rice. In Kerala we call it as "pacha manga choru".

The best thing about living in Kerala is the abundance of raw mangoes during summers; I like to use them as much as possible. Do check out mango recipes for more.

Left over rice is a must for me once school starts especially for my son. He has suddenly started to grow so tall and he needs some good carbs for lunch at school. His sudden "growth sprout" is making him more hungry and he keeps raiding my pantry when not at school. Well, if you have a 12or 13 year old son at home, you might understand me better.

Mango rice can be done in about 7 min flat for me (remember I am super fast) yes, the grating of raw mango does take in a bit of time, I admit that....but as usual, I use my food processor for grating....and that does make me super fast when I am in the kitchen!

Once you have grated green (raw) mangoes; then life cant be much easier.....you just have to heat up all the ingredients and mix the rice...yes! its that easy!

A word about peanuts, it has protein and is said that nuts are a good source of dietary protein and contain fine amino acids that are very very essential for growth and development. For this simple reason, I include a bit more peanuts in my children's diet. Plus, the roasted peanuts adds an extra "crunch" to the mango rice.

Author: Nisa Homey
Serves: 2
Preparation and cooking time: About 7 to 10 min.
Ingredients:
Raw Mango: 1 medium size, peeled and grated.
Cooked white rice (leftover would be perfect) : About 4 to 5 cups.
Peanuts: About 3 tbsp (you can reduce by half if you do not like too much)
Whole Kashmiri Chilly: 4 or 5, broken.
Organic Turmeric Poweder: 1/2 tsp.
Mustard seeds: 3/4 tsp.
Chana dal: 1/2 tsp.
Urad Dal: 1/2 tsp
Curry Leaves: 1 sprig.
Asafoitida /Hing/ Kayam: 1/4 tsp.
Refined Oil: 2 tbsp.
Salt: About 1 tsp or as needed.

Method:
Peel and grate the raw mango.

Into a large kadai or pan. Heat oil, add in mustard seeds, channa dal, and urad dal. Then add in the broken red chillies and curry leaves. Add in the raw peanuts; I usually add more peanuts as my kids love the added crunch; you can just add in about 1 tbsp if you do not like too much.

Mix the peanuts, and if needed sprinkle some salt.....and let it roast for about 2 to 3 min.
Then add the grated raw mango and salt and mix and allow it to cook for a minute or two.

Add in organic turmeric (amma gave me them, but colour is very less, though the flavor is there, so to get a good yellow colour I added a bit more than I usually add) and mix well, add in the cooked rice....mine is usually from the fridge, so after mixing, I allow the rice to heat up a bit....lastly sprinkle asafoitida or hing....and I allow it to cool down in the kadai itself. As packing hot food in the tiffin box makes water sweat on the lid...which will sometimes result in soggy food; so its best to pack them when cooled down. I use steel lunch box for my kids.

Kids will love this tangy mango rice.

Notes:
You can use basmati rice if you prefer; since this is made for my kids in the morning; I generally use left over white rice, ponni or Madras ponni rice is what I used here.
This is also best for travel lunch.
Organic turmeric does not have that so-called-great-yellow-colour like the store-bought one... so I used 1/2 tsp.