Raw Mango Rice | How to make Mamidikaya Gojju Annam

Raw Mango Rice

Raw Mango rice or Mamidikaya Gojju Annam is a quick Mixed Rice Dish that you can make for an easy lunch if you have the Mango Chutney prepared ahead. This is a typical summer dish.

While Mamidikaya Annam is frequently prepared during the season, this is the time I am making this chutney to make a rice dish. I adapted from here and modified to my taste. The chutney is tasty and can be mixed with plain rice as well. This rice can be prepared in many ways. All you need is the gojju or chutney handy.

Mango rice is one of our favorite rice preparations and during season we make it quite often. So it was interesting to note a dish prepared with the gojju. Which means you can prepare the gojju and stock it well for many months. This is a quick rice dish to make and so you can make for your packed lunch box as well.

Raw Mango Rice is the pick for R in the AtoZ Quick Under 30 Minutes, which is my theme in the Biryanis, Pulaos, Khichdis and Mixed Rices, where I am doing Quick Under 30 Minutes Meals. If you want to read some elaborate Biryanis, check out what I have for R in Spice your Life!
Raw Mango Rice

A to Z Quick Under 30 Minutes Meals

A for Achari Chana Vegetable Pulao
B for Bhuga Chawara
C for Cholia Chawal
D for Dal Khichdi
E for Ellu Sadam
F for Fodnicha Bhaat
G for Green Garlic Pulao
H for Hare Chane Ka Pulav
I for Ivygourd Masala Rice
J for Jevarisi Chitranna
K for Kadam Bhog
L for Lilva Pulao
M for Methi Matar wara Chawaran
N for Neyichor
O for Oralu Chitranna
P for Pariba Khechudi
Q for Quinoa Biryani

PIN This for Later!How to make Raw Mango RiceStep By Step Pictures for making Raw Mango Rice      Raw Mango Puree

Mango Gojju Mango Rice 1

Mangai Sadam

Raw Mango Rice | Mamidikaya Gojju Annam

Ingredients Needed:

For Spice Powder

2 tsp Cumin seeds
6 nos Dry Red Chillies

For Mango gojju:

1.5 cup Mango raw, peeled and cubed
1/2 tsp Asafoetida
1 tsp Mustard seeds
1/4 tsp Turmeric powder
1 tbsp Chana Dal
Salt to taste
4 tbsp Cooking Oil

For making the Rice

1 cup Sona masuri rice or Basmati rice
Salt to taste
1 tsp Mustard seeds
2 tbsp Chana Dal
1 tsp Urad Dal
Handful Peanuts roasted
2 no Green chillies
3 Dry Red Chillies
Handful Cashew Nuts
Few Curry leaves
Salt to taste
1 tbsp Cooking Oil

For making the Gojju:

Heat a nonstick pan and dry roast the red chillies until they are crisp, then add cumin seeds and allow to cool down.
Grind red chillies with cumin seeds, to a fine powder.
Peeled and dice raw mangoes into pieces. Grind to a fine paste with little water.
Heat oil in a nonstick pan, add mustard seeds, chana dal, urad dal, red chilies and fry well.
Now add ground paste, turmeric powder and hing to it and fry for a minute.
Cover it with a lid and let it cook over medium flame until the mixture is thick and it oozes out extra oil.
Remove it from stove and let it cool. Store it in a clean bottle in refrigerator. You can make this mixture ahead and refrigerate upto 10 days and use when required.

For making the Mango rice:

Wash and soak the rice for 20 mins. Cook as you regularly cook, spread on a plate for the rice to cool down.
Heat a pan with oil, temper with mustard seeds, urad dal, chana dal, cashew nuts, peanuts and curry leaves.
Add chopped green chilies, dry red chilies and saute well.
Now the rice and combine well. Add about 2 to 3 tsp of the prepared mango gojju and mix.
Adjust for spice and salt depending as per your taste.

Notes
The original recipe calls for adding 2-3 tbsp grated Jaggery, which I skipped, 6 byadige Red chillies that I didn’t have.

Mamidikaya Gojju Annam

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Raw Mango Rice | Mamidikaya Gojju Annam
Raw Mango rice or Mamidikaya Gojju Annam is a quick Mixed Rice Dish that you can make for an easy lunch if you have the Mango Chutney prepared ahead. This is a typical summer dish.
Raw Mango Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Andhra Pradesh
By Cook Method Stovetop
By Diet Vegetarian
Dish Type 30 Minutes Meal
Keyword Everyday Meal
Servings
Ingredients
For Spice Powder
For Mango Gojju:
For making the Rice
Cuisine Andhra Pradesh
By Cook Method Stovetop
By Diet Vegetarian
Dish Type 30 Minutes Meal
Keyword Everyday Meal
Servings
Ingredients
For Spice Powder
For Mango Gojju:
For making the Rice
Raw Mango Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For making the Gojju:
  1. Heat a nonstick pan and dry roast the red chillies until they are crisp, then add cumin seeds and allow to cool down.
  2. Grind red chilies with cumin seeds, to a fine powder.
  3. Peeled and dice raw mangoes into pieces. Grind to a fine paste with little water.
  4. Heat oil in a big kadai and crackle mustard seeds. Add chana dal, urad dal and fry well.
  5. Add curry leaves to it and fry for 30 secs. Add ground paste, turmeric powder, and hing to it and fry for a minute.
  6. Cover it with a lid and let it cook over medium flame until the mixture is thick and it oozes out extra oil.
  7. Remove it from the stove and let it cool. Store it in a clean bottle in the refrigerator. You can make this mixture ahead and refrigerate up to 10 days and use when required.
For making the Mango rice:
  1. Wash and soak the rice for 20 mins. Cook as you regularly cook, spread on a plate for the rice to cool down.
  2. Heat a pan with oil, temper with mustard seeds, urad dal, chana dal, cashew nuts, peanuts, and curry leaves.
  3. Add chopped green chilies, dry red chilies and saute well.
  4. Now the rice and combine well. Add about 2 to 3 tsp of the prepared mango gojju and mix.
  5. Adjust for spice and salt depending as per your taste.
Recipe Notes

The original recipe calls for adding 2-3 tbsp grated Jaggery, which I skipped, 6 byadige Red chillies that I didn’t have.

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9 comments

  1. This raw mango w must be quite tangy , right ? I have never made this rice and would love to taste when someone makes them with an authentic recipe , perhaps this could be one of the dishes for BM 100 ! It looks super tempting .

  2. The mango rice sounds real yummy to me, being a south Indian. The idea of mango gojju sounds lovely and keeping the paste prepared ahead comes handy during rush hours.

  3. Wow what an innovative dish you have made Valli, Mango Gojju annam must have tasted amazing. I will definitely try this recipe.

  4. I love raw mango rice, the khatta meetha taste. but i add grated raw mangoes.like how you have added chutney before adding rice. Loved your version. I skipped for the marathon,will make it soon.

  5. I really want to make now this rice. After seeing your version and many different I am so tempted. I love that you have made a paste of it and added to the rice.

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