Raw Mango Rice | How to make 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.

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 it 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 the season we make it quite often. So it was interesting to note a dish prepared with the gojju. This 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 it 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, Khichdi, and Mixed Rice, 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!

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

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Step By Step Pictures for making Raw Mango Rice     

Raw Mango Rice | Mamidikaya Gojju Annam

For making the Gojju:

Heat a nonstick pan and dry roast the red chilies until they are crisp, then add cumin seeds and allow them to cool down.
Grind red chilies 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 the 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 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 it 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 on your taste.

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

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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.

Course Lunch Box, Main Dish - Rice

Cuisine Andhra Pradesh

Keyword Everyday Meal

By Cook Method Stovetop

Occasion Everyday Meal, Summer, Travel Food

By Diet Vegetarian

Dish Type 30 Minutes Meal

Author Srivalli

Ingredients

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 Rice I used Sona Masuri
• Salt to taste
• 1 tsp Mustard Seeds
• 2 tbsp Chana Dal
• 1 tsp Urad Dal
• Handful Peanuts roasted
• 2 Green Chillies
• 3 Dry Red Chillies
• Handful Cashew Nuts
• Few Curry Leaves
• Salt to taste
• 1 tbsp Cooking Oil

Instructions

How to make Raw Mango Rice | Mamidikaya Gojju Annam

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 cooking oil in a big kadai and crackle mustard seeds. Add chana dal, urad dal and fry well.
• Add curry leaves to it and fry for 30 secs. 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 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

• 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 cooking 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.

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The entire collection of "Biryani / Pulao / Khichadi" Festival - A to Z Biryani / Pulao / Khichadi on SYL & A to Z Quick 30 Minutes Meals on C4AS

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