Mamidikaya Chithrannam –  In Andhra Pradesh, people celebrate the season’s fresh produce of mangoes by preparing Mamidikaya Chithrannam (Green mango rice) and a wide variety of mango pickles. Mamidikaya Chithrannam is a South Indian rice delicacy, prepared similar to Lemon rice or coconut rice which most of us make at home. This is our traditional recipe, which is a little different than other recipes. Mango rice is very delicious and is the most simple and easiest recipe one can make. I have so many memories with mangoes since childhood. On Ugadi day, my mom would prepare Ugadi Pachadi, Mango rice and Bhakshalu with mango(fruit) sikhani, all my favorite foods in a single day 🤩.

Mango Rice is a healthy rice dish unlike most pulaos and biryanis which call for a generous amount of masalas and oil or ghee. The key to this rice dish is mango which lends it a tangy flavor and is counter balanced with a fragrant tempering of dals, curry leaves and veggies. This rice is also good at room temperature. A simple raw mango flavored rice recipe which can be ideal lunch box recipe or can also be served for breakfast/lunch/dinner. I am adding green chilly paste instead of green chillies, which gives enough spiciness to eat as is or can also be served with dal, pappulapodi or pickle.

Let’s jump into the recipe!!!

Making Mamidikaya Chithrannam

PREP TIME: 15 MINS  COOK TIME: 15 MINS  TOTAL TIME: 30 MINS  COURSE: MAIN COURSE  CUISINE: ANDHRA/SOUTH INDIAN SERVINGS : 4

Ingredients

• raw mango, grated – 1 md size
• potato – 1 md
• eggplants (brinjals) – 4, cut vertically (strips)
• salt – 1 tsp
• green chilly paste – 1 -2 tsp (adjust to your taste)
• rice – 1 cup (235 ml cup)(uncooked)
• oil – 4 tbsp

For tempering:

• chana dal (bengal gram) – 1 tsp
• urad dal (black gram) – 1 tsp
• mustard seeds – 1/2 tsp
• cumin (jeera) – 1 tsp
• turmeric – 1/2 tsp
• curry leaves – few

Instructions

1. Cook rice before hand and cool it down a little bit.
2. Heat a large kadai, add 4 tbsp oil.
3. Add in 1/2 tsp mustard, 1 tsp jeera(cumin), 1 tsp urad dal and 1 tsp chana dal. Allow to splutter.
4. Add 1 md potato pieces, cover and cook for 5 mins.
5. Add brinjal pieces and curry leaves. Cover and cook 2 mins.
6. Cook 5 mins without lid until veggies becomes soft and cooked.
7. Now add in 1 grated raw mango, 1-2 tsp green chilly paste and 1/2 tsp turmeric. Saute for a minute.
8. Now add in cooked rice and salt to taste.
9. Mix gently without breaking rice grains.
10. Garnish with coriander leaves. mix well.
11. Rest it for a few minutes or till rice absorbs flavours.
12. Serve mamaidikaya chithrannam or mango rice or pack to lunch box.
13. Can be served as is or with dal or pappulapodi or any pickle.

Tips

1. You can also make this rice with leftover rice.
2. You may add peanuts.
3. You can use green chillies instead of green chilly paste.
4. If you are in hurry you may omit veggies. It would make a complete meal with veggies though.
5. If the mango is not sour enough, add a little lemon juice.

Step by step photo instructions

1. Cook rice before hand and cool it down a little bit.
2. Heat a large kadai, add 4 tbsp oil.
3. Add in 1/2 tsp mustard, 1 tsp urad dal and 1 tsp chana dal. Allow to splutter.

4. Add 1 md potato pieces, cover and cook 5 mins.

5. Add brinjal pieces and curry leaves cover and cook 2 mins.

6. Cook 5 mins without lid until veggies becomes soft and cooked.

7. Now add in 1-2 tsp green chilly paste, salt and 1/2 tsp turmeric. Sauté 30 sec.

8. Add 1 md grated raw mango. Sauté for a minute.

9. Now add in cooked rice and salt to taste. Mix gently without breaking rice grains.

10. Garnish with coriander leaves. mix well.

11. Rest it for a few minutes or till rice absorbs flavors.

12. Serve mamaidikaya chithrannam or mango rice or pack to lunch box.

13. Can be served as is or with dal or pappula podi or any pickle.