Mango Rice (Mamidikaya Anamu)

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Mango Rice (Anti Mamidikaya Anamu)

Very tasty. Mangoes are available only in summer so you should not miss this rice during summer season. You should use raw mangoes they are cooling and rich in vitamin C and A. 

Course Main Course
Cuisine Indian, South
Keyword Raw Mango Rice, Mamidikaya Annam
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 2 glasses Rice
  • 1 cup Fresh Desiccated Coconut
  • 2 Raw Mangoes
  • 2 tsp salt
  • 1 tsp Turmeric
  • 8 Dried Red Chilies
  • 4 Green Chilies
  • 1 bunch Corriander Leaves
  • 3 tbsp Oil
  • 1/2 cup Peanuts(optional)
  • 10 Cashewnuts

Instructions

  1. Wash the rice pour 4 glasses water, salt, turmeric and cook first on high flame once it starts boiling decrease the flame to low and cook till all the water is evaporated.

  2. Now wash and grate the raw mango and keep aside. Take 1 cup of fresh grated coconut also.

  3. Now take a pan add oil and put 1/4 tsp mustard and  dried chilies 1 tsp of urad and channa dal, green chilies and 8 curry leaves a pinch of Hing, when they splutter switch of and add this to cooled rice.

  4. Take the rice in a big plate and let it cool then mix the tempering and add the coconut and grated raw mango and mix the rice thoroughly. Taste if the salt is not enough you can add some more. 

  5. If you want it spicy you can crush some of the dried chilies and mix them in the rice. Add fried cashew nuts and coriander leaves and fried peanuts (these three are optional).

  6. Serve with papads and potato fry.