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    Home » Rice Recipes » Raw Mango Rice | How to make Mamidikaya Gojju Annam

    Raw Mango Rice | How to make Mamidikaya Gojju Annam

    Published: Apr 20, 2019 · Modified: Sep 23, 2020 by Srivalli · 9 Comments

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    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

    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

    PIN This for Later!How to make Raw Mango Rice

    Step By Step Pictures for making Raw Mango Rice      Raw Mango Puree

    Mango Gojju
    Mango Rice 1
    Mangai Sadam

    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.

    Mamidikaya Gojju Annam

    Recipe

    Raw Mango Rice
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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.
      Tried this recipe?Mention @cooking4all or tag #cooking4all!

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      Reader Interactions

      Comments

      1. Vaishali Sabnani says

        April 21, 2019 at 10:26 pm

        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 .

        Reply
      2. Suma Gandlur says

        April 22, 2019 at 4:59 am

        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.

        Reply
      3. Sharmila Kingsly says

        April 23, 2019 at 1:05 pm

        Most favorite lunch dabba rice.. perfect for this season as we get really fresh mangoes...

        Reply
      4. Sushma says

        April 24, 2019 at 8:00 am

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

        Reply
      5. Gayathri Kumar says

        April 24, 2019 at 6:23 pm

        I make mango rice frequently during the season. This chutney sounds so good and is so new to me. Let me try this next time when i get the mango.

        Reply
      6. harini says

        April 25, 2019 at 6:01 am

        Wow! this is definitely a unique recipe Valli. Bookmarked. This make ahead gojju is a genius idea.

        Reply
      7. Srividhya Gopalakrishnan says

        April 30, 2019 at 10:45 pm

        So you make the chutney first and then mix the rice? Wow, that's awesome. Such a lifesaver recipe for the weekdays. Bookmarked this already. Thanks for sharing this Valli.

        Reply
      8. Swati says

        May 08, 2019 at 12:53 am

        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.

        Reply
      9. Renu says

        May 17, 2019 at 8:26 pm

        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.

        Reply

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      srivalli

      Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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