Andhra Style Raw Mango Rice Recipe / Mamidikaya Pulihora Recipe

I have already posted a Mango Rice Recipe which is very much like lemon rice. This is very famous recipe in Andhra; they add a few spice powders to spice it up.

I learnt this recipe from one cook book.

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Recipe Cuisine : South Indian / Andhra| Recipe Category: Variety Rice

Preparation Time: 10 mins |Cooking Time: 15 minw | Serves: 2

Ingredients:

Cooked Rice	2 cups
Grated Raw Mango	1 cup
Turmeric Powder	½ tsp
Salt	As required
To Temper:
Oil	2 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Green Chilli	1
Grated Ginger	2 tsp
Asafoetida / Hing	½ tsp
To Dry roast and powder:
Chana Dal / Kadalai Paruppu	2 tsp
Urad Dal	1 tsp
Coriander Seeds	2 tbsp
Red Chillies	2

Procedure:

1. Dry roast the chana dal, urad dal, red chillies and coriander seeds till thee nice aroma comes out from it.

2. Allow it to cool down and grind them into a fine powder using the dry mixie jar.

3. Peel the skin of the mango and cut it into two halves vertically. Then remove the seed from it.

4. Grate the mango using the grater. Keep it aside.

5.  Heat the oil in a pan, add mustard seeds and wait for popping.

6. Add curry leaves and chopped green chillies. Sauté for few mins.

7. Add grated ginger and fry for few seconds.

8. Add hing and mxi them well.

9. Add turmeric powder and grated mango. Mix them well and sauté for 2 seconds or raw smell of the mango goes off.

10. Add cooked rice, salt and ground powder (from 2). Mix them well and close the lid of the pan. Cook for 2-3 mins.

            Delicious and yummy Andhra Style Raw Mango Rice is ready!. Serve with Fryums.

Note:

1. Adjust the chilli level according to your spice level.

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Vendhaya Keerai Sadam / Methi Rice / Fenugreek Rice | Lunch Box Recipes

Variety Rice recipes have become ideal Lunch Box Recipes. I myself have posted more than 20+ variety rice recipes. But we should also consider seasonal factors like peak summer when selecting particular variety rice. Vendhaya keerai / Methi leaves is a coolant and therefore very good for summer. Try atleast once and I am sure you will like it.

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Recipe Cuisine : South Indian | Recipe Category: Rice / Lunch Box

Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves : 2-3

Ingredients:

Rice	1 cup (1 cup = 200 ml)
Chopped Keerai	1 cup
Chopped Onion	½ cup
Chopped Garlic	¼ cup
Tomato (small size)	1
Turmeric Powder	½ tsp
Sambar Powder (Recipe HERE)	1 – 1 ½ tsp
Salt	As required
To Temper:
Oil	1 tsp
Ghee	2 tbsp
Mustard Seeds	½ tsp
Cumin Seeds	2 tsp

Procedure:

1. Clean and wash the methi greens / fendhaya keerai. Drain the water completely and cut them into small pieces.

2. Heat the oil and ghee in a pressure cooker.

3. Add mustard seeds and wait for popping.

4. Add cumin seeds and wait for splutter.

5. Add chopped garlic and sauté till they become soft.

6. Add chopped onion and sauté till the onions become translucent.

7. Add chopped tomatoes and fry till the tomatoes become mushy.

8. Add chopped greens (from 1) and fry for 2 mins.

9. Add turmeric powder, sambar powder and salt. Mix them wll.

10. Add enough water and rice. Mix them well and pressure cook for one whistle in high flame. Then bring the flame to medium. Then cook for 3 more whistles in medium flame.

11. Allow it to cool down completely. After pressure has gone, open the cooer and mix the rice gently with fork. Again drizzle few drops of ghee if you want.

                  

Yummy and helthy venthaya keerai sadam is ready to serve. erve it hot with Fryums.

Note:

1. As I am using normal rice, I have used Rice to water ratio as 1:3. You should change the ratio according to your rice variety.

2. You can also soak and use the rice. But ensure that you are using the water also instead of throwing it away.

3. I have mixed ghee with the rice for taste. You can use oil if you don’t prepare ghee.

4. You can also use the tender stem also.

5. You can chilli powder and coriander powder instead of sambar powder.

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Raw Mango Rice (Mangai Sadam) Recipe

Come summer, Mango season has started. Raw Mango Rice (Manga Sadham) is a simple yet taty lunchbox recipe which you can prepare quickly. Those who like lemon rice will also like Mango Rice as taste is very similar.

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Recipe Cuisine : South Indian | Recipe Category: Variety Rice

Preparation Time: 10 | Cooking Time: 15 mins |  Yields: 3 cups

Ingredients:

Cooked Rice	3 cups
Grated Mango*	1 cup
Turmeric Powder	½ tsp
Salt	To taste
To Temper:
Sesame Oil	2 tbsp
Mustard Seeds	¼ tsp
Urad Dal	¼ tsp
Chana Dal / Kadalai Paruppu	1 tsp
Roasted Ground nut	2 tbsp
Red Chilli	2
Curry Leaves	1 spring

* Peel the skin of the mango using the peel. Then grate them using the grater.

Procedure:

1. Heat the oil in a pan, add mustard seeds and urad dal. Wait for popping.

2. Add chana dal and ground nuts. Sauté for a minute.

3. Add broken red chilli and curry leaves. Sauté till the curry leaves become crisp.

4. Add turmeric powder and fry for few seconds.

5. Add grated mango and fry for 2-3 mins. At this time close the lid of the pan and cook.

6. Add cooked rice and required salt. Mix them gently and close the lid of the pan. Cook them for 2 more mins.

       Aromatic and mouthwatering raw mango rice / mangai sadam is ready! Serve it with potato fry.

Note:

1. Use any other cooking oil instead of sesame oil.

2. Adjust the chilli level according to your taste.

3. Ground nuts are optional.

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Spicy Potato Rice / Urulai Kizhangu Saatham | Variety Rice Recipes

Fried rice / Variety rice recipes are very popular lunchbox recipes. If we include vegetables with variety rice recipes, it becomes nutritious also. I tried potato rice based on this idea. It came out well. Have a try !

Click HERE to view 20+ Variety Rice Recipes.

Recipe Cuisine : Indian | Recipe Category: Variety Rice

Preparation Time: 10 mins  | Cooking Time: 15 mins

Ingredients:

Cooked Rice	2 cups
Potato (medium size)	2
Ginger Garlic Paste	1 tbsp
Onion	1
Bay leaf	1
Cinnamon	1 inch
Cloves	2
Cardamom	1
Red Chilli Powder	1 tsp
Coriander Powder	1 tbsp
Garam Masala Powder	½ tsp
Salt	Required
Oil + Ghee	2 tbsp
Cumin Seeds	1 tbsp

Procedure:

1. Wash and cut the potatoes into 1 inch pieces. Put the potato pieces into the water to avoid the color changing.

2. Cut the onion into small slices.

3. Heat the oil in a pan, add cumin seeds and wait for spluttering.

4. Add bay leaf, cinnamon, cloves and cardamom. Fry for few seconds.

5. Add chopped onion (from 2) and sauté till the onion becomes translucent.

6. Add ginger garlic paste and fry for few seconds.

7. Add chopped potatoes (from 1) and fry for 1 min.

8. Add red chilli powder, coriander powder, garam masala powder and salt. Mix them well.

9. Sprinkle water and cook till the potatoes become tender.

10. Then add cooked rice and mix them gently. Close the lid of the pan and keep flame at low. Cook for 2 mins.

   Yummy and spicy potato rice is ready to serve. Serve with raitha.

Note:

1. You should not add more water to cook the potatoes.

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