raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style

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raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna |

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Tarla Dalal

06 December, 2024

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मैंगो राइस रेसिपी | कच्चे आम के चावल | कैरी वाले चावल | कच्चे आम से बनाए चटपटे चावल - हिन्दी में पढ़ें (Tangy Kachi Keri Rice, Raw Mango Rice in Hindi)

Table of Content

About Tangy Kachi Keri Rice, Raw Mango Rice

Ingredients

Methods

What is raw mango rice made of?

If you like raw mango rice

How to grate raw mangoes

For raw mango rice

Nutrient values

raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with 23 amazing images.

raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna is an Andhra style rice delicacy. Learn how to make tangy kachi keri rice.

To make raw mango rice, heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes. Add the asafoetida and turmeric and sauté on a medium flame for a few seconds. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.

An evergreen favourite, the mangai sadam is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch.

While red and green chillies are used to add spice to the raw mango rice Indian style, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely.

Enjoy the mavinakayi chitranna with papad. You can also serve with side dishes like Cucumber Pachadi, Mango Pickle and Ginger Chutney.

Tips for raw mango rice. 1. The cooked rice has to be perfectly made. Each grain of rice has to be separate. Learn how to make the perfect cooked rice. 2. Saute the asafoetida and turmeric powder for not more than 3 to 4 seconds, else it might burn. 3. We have used sesame oil for this rice, but you can use oil of your choice.

Enjoy raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with step by step photos.

Ingredients

For Tangy Kachi Keri Rice

1 cup grated raw mango

green chutney

2 tbsp sesame (til) oil

1 tsp mustard seeds ( rai / sarson)

1 tbsp chana dal (split Bengal gram)

1 tbsp urad dal (split black lentils)

2 whole dry Kashmiri red chilli , broken into pieces

2 slit green chilli

3 tbsp raw peanuts

15 curry leaves (kadi patta)

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder (haldi)

salt to taste

Method

For tangy kachi keri rice

To make tangy kachi keri rice, heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes.
Add the asofoetida and turmeric and sauté on a medium flame for a few seconds.
Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.