Tangy Kachi Keri Rice, Raw Mango Rice
by Tarla Dalal

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.

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Tangy Kachi Keri Rice, Raw Mango Rice recipe - How to make Tangy Kachi Keri Rice, Raw Mango Rice

For Tangy Kachi Keri Rice
1 cup grated raw mango
2 1/2 cups cooked rice (chawal)
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 chillies , broken into pieces
2 slit green chillies
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.

Nutrient values (Abbrv) per serving

Energy	392 cal
Protein	8.2 g
Carbohydrates	47.6 g
Fiber	3.2 g
Fat	19.7 g
Cholesterol	0 mg
Sodium	11.3 mg

Click here to view calories for Tangy Kachi Keri Rice, Raw Mango Rice

Tangy Kachi Keri Rice Video by Tarla Dalal

Tangy Kachi Keri Rice, Raw Mango Rice recipe with step by step photos

What is raw mango rice made of?

Raw mango rice made of 1 cup grated raw mango, 2 1/2 cups cooked rice, 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 chillies , broken into pieces, 2 slit green chillies, 3 tbsp peanuts, 15 curry leaves (kadi patta), 1/4 tsp asafoetida (hing), 1/2 tsp turmeric powder (haldi) and salt to taste.

If you like raw mango rice

If you like raw mango rice, then also try other raw mano recipes like
- Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | with 12 amazing images.
- raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images.
- Gujarati aam ka panna recipe | kairi ka panna | refreshing aam panna | aam panna with sugar | with 17 amazing images.

How to grate raw mangoes

For making raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mang rice Indian style | mavinakayi chitranna | take a big raw Rajapuri mango and wash it with water to get rid of dirt if any.
Peel it with the help of a peeler or a knife.
Grate the raw mangoes, we require 1 cup grated raw mango.

For raw mango rice

For raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mang rice Indian style | mavinakayi chitranna, heat 2 tbsp sesame (til) oil in a deep non-stick pan.
Add 1 tsp mustard seeds ( rai / sarson).
Add 1 tbsp chana dal (split bengal gram).
Add 1 tbsp urad dal (split black lentils)
Add 2 whole dry kashmiri red chillies , broken into pieces.

Add 2 slit green chillies
Add 3 tbsp peanuts.
Add 15 curry leaves (kadi patta).
Sauté the ingredients of raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mang rice Indian style | mavinakayi chitranna on a medium flame for 3 minutes.
Add 1/4 tsp asafoetida (hing).

Add 1/2 tsp turmeric powder (haldi)
Sauté on a medium flame for a few seconds. This will give yellow colour to the rice.
Add 1 cup grated raw mango.
Add 2 tbsp of water for cooking the raw mangoes.
Add salt to taste.

Mix well. Cover raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mang rice Indian style | mavinakayi chitranna with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
Once the raw mangoes are cooked, add 2 1/2 cups cooked rice.
Add little salt at this stage if you have not added salt while cooking rice.
Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mang rice Indian style | mavinakayi chitranna hot.