Mango rice

I am in constant search of simple recipes to cook for lunch boxes. Usually I cook some simple lunch to take to office. It all changed in last few months when due to extreme weather conditions, I just feel like getting up late in the morning. So my lunch boxes were getting affected. I started cooking rice in the morning but pack previous day’s gravy with it. But then, I have always felt it is not a good idea to pack gravies in lunch boxes as it is difficult to eat them in office. It is not an issue for me as my office is very near to home and I come home for lunch, but I feel bad for V. So from last one week, I am trying my best to get back to my old routine of packing either such quick fix rice items or chapathis for lunch.

I tried this recipe a couple of days ago. It is inspired by a recipe from the book “Pleasure of rice cooking” by Sneha R Vij. I had picked up this book in Bangalore before coming here but have hardly used it. This particular recipe caught my attention because we both are big fans of mangoes.

I did a minor change to the recipe – I added few finely chopped mangoes along with a mango paste. It gave a very nice bite to the dish. The aroma that comes out of the dish while frying, is very very intoxicating. Ever since I tried this,we have become huge fans of this mango rice. It is making a regular appearance in my boxes these days.

1 cup rice
1/4 cup raw mangoes roughly chopped and 1/4 cup very finely chopped
1/2 tea spn chana dal
1 tea spn mustard seeds
1/2 tea spn urad dal
1 tbl spn fresh/frozen coconut
3-4 green chilies
4-5 curry leaves
A pinch asafoetida
A pinch turmeric

Cook rice – make sure each grain is separate, It becomes mushy if the rice is soft.
Grind coconut with turmeric, 1/2 tea spn mustard seeds and 1/4 cup coarsely chopped mangoes, to a very coarse paste without adding any water.
Heat oil and add chana dal. When it is turning brownish, add mustard seeds and urad dal. Add curry leaves, green chilies and asafoetida. Fry for a min.
Now add the finely chopped mangoes and fry for few minutes till they become soft. Add the ground paste and fry till a nice aroma comes out. Add salt and rice. Mix well.
Serve hot.

Serves : 2
Preparation time : 25mins

PS: Increase or decrease the quantities of mangoes depending on sourness.
For better texture and taste, do not include the skin (mangoes available in US have a very thick skin which do not taste well).
Even the left over rice from previous day can be used for this.


  1. Kalai March 4, 2008
  2. sandhya March 4, 2008
  3. aruna March 4, 2008
  4. easycrafts March 4, 2008
  5. aruna March 4, 2008
  6. Maya March 4, 2008
  7. Purnima March 4, 2008
  8. oycie dsilva March 4, 2008
  9. Uma March 5, 2008
  10. mamta March 5, 2008
  11. musical March 5, 2008
  12. sia March 5, 2008
  13. Asha March 5, 2008
  14. Happy Cook March 5, 2008
  15. sukanya March 5, 2008
  16. dhivya March 5, 2008
  17. gowri March 5, 2008
  18. Deepa March 5, 2008
  19. Renuka March 5, 2008
  20. vipul Gandhi March 5, 2008
  21. Sandra March 5, 2008
  22. Manasi March 6, 2008
  23. Dhivya June 19, 2008
  24. Anish June 25, 2008
  25. Sheela November 3, 2008
  26. shruti January 13, 2009
  27. Lakshmi Rajesh May 21, 2009
  28. Sudha June 11, 2009
  29. remya July 27, 2009
  30. Prathibha August 4, 2009
  31. MadhuRohit February 16, 2010
  32. Nikhilchandra February 11, 2011
  33. Jennifer Kumar April 19, 2011
  34. harsha June 10, 2011

Leave a Reply

Your email address will not be published. Required fields are marked *