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Mango Rice | Mamidikaya Pulihora | Mangai Sadam | Mavinakai Chitranna

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I had first posted this recipe for Mamidikaya Pulihora, the tangy Mango Rice from Andhra, in 2014 for Ugadi, the Telugu New Year. With the onset of summer, this delicious vegan, gluten-free rice, called Mavinakai Chitranna in Karnataka and Mangai Sadam in Tamil Nadu, is back on the menu and will be so as long as unripe mangoes are available. As a bonus, this recipe can be very easily adapted to a renal diet or kidney diet.

Mango Rice or Mamidikaya Pulihora is a vegan, gluten-free one-dish meal that is also suitable for a kidney diet.
Mango Rice or Mamidikaya Pulihora: A delicious tangy, vegan, gluten-free rice made with grated mangoes

Pulihora just means tangy rice and so you can make it with many a sour ingredient; so you can have have:


Of course, then there is this Mamidikaya Pulihora or Mango Rice. This Ugadi, I made this version instead of the regular Tamarind Rice because it is lighter on the stomach and would make good use of unripe mangoes that are just about everywhere.

Just Some Tips That Help Make an Awesome Mango Rice

  • Choose mangoes that are dark green and firm. These are most likely to be tangy. Light green mangoes are a bit insipid and won’t give you the sour taste.
  • Let the Mamidikaya Pulihora rest for at least 30 minutes. This helps the grated mango assimilate well into the rice.
  • Do not cook the grated mango; just add it to the tempering and give it a mix. Frying the raw mango will take away some the the tangy taste and may make it bitter as well.
  • We do not heat any Pulihora before and this Mangai Sadam is no exception. Serve it at room temperature.

Adapting the Mamidikaya Pulihora (Mango Rice) for a Renal Diet (Kidney Diet)

A renal diet or kidney diet followed by people suffering from chronic kidney disease requires us to limit sodium and potassium intake. In addition, we also have to watch out for phosphorous content. Thankfully, this mango rice is low on all three and so is a boon for those on a kidney diet.

To make this recipe even more suitable for a renal diet:

  • Omit or reduce the salt in it. Use Amchur (Dry Mango Powder) as a replacement. As I have mentioned before in my posts, commercial amchur powder often has salt or black salt in it. So avoid buying it and making my own. I have been told by the dietician at the hospital that (in India) the Everest brand has the pure Amchur.
  • Do not use (or reduce) the peanuts, udad dal and chana dal used in the tadka. For a kidney diet, I leave out the udad dal and peanuts while using just a little of chana dal.

Note: I am adapting recipes for a kidney diet based on the advice of the nephrologist and dietician given for the specific dietary needs of my family member. I am not a trained dietician and I would recommend that you ensure that your renal dietician approves of these recipes or then that you ensure that these recipes meet the guidelines prescribed to you.

I have added the nutrition information for the kidney diet version of this Mango Rice Recipe as notes in the recipe card. These values are calculated assuming you do not use salt, udad dal and peanuts

Mangai Sadam, Mavinakai Chitranna, or Mango Rice: Tangy, delicious, veg, gluten-free one-dish rice meal
Mangai Sadam | Mango Rice

How to Make Mamidikaya Pulihora | Mangai Sadam: The Tangy Andhra Mango Rice

  1. Cooking and Prepping the Rice
    1. Wash 1.25 cups rice well until the water runs clear.
    2. Add 2 cups of water to the rice and pressure cook for 3 whistles.
    3. Let the cooker depressurize and then take the rice out.
    4. Spread the rice out in a plate or a large basin.
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    5. While the rice is still warm, add 1 tbsp oil (sesame oil preferred), 1/3 tsp turmeric, and salt to taste.
    6. Mix well and set aside.
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  2. Making the Mango Rice
    1. In a small wok or frying pan, heat 1 tbsp sesame oil till it is hot.
    2. Add 1 tsp mustard seeds and wait till they crackle.
    3. After the mustard seeds start to crackle, add 1.5 tsp udad dal and 1 tsp chana dal.
    4. Fry till the dals are light brown.
    5. Add 2 to 3 tbsp peanuts and stir-fry till the dals are golden brown. 
    6. Turn the heat to low, and immediately add split 3 to 4 split dried red chillies and a few curry leaves to the tempering. Mix well.
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    7. Stir-fry for a few seconds.
    8. Turn off the heat.
    9. Add 1 cup grated mango to the oil and mix well.
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    10. Immediately add the tempering and mango mix to the rice and mix well.
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    11. Adjust the salt, if needed.
  3. Cover the Mamidikaya Pulihora | Mavinakayi Chitranna | Mangai Sadam and let it rest for at least 15 minutes.
  4. Serve with papad or cold dahi on the side.

 

Mango Rice, Mamidikaya Pulihora, Mangai Sadam or Mavinakai Chitranna is a tangy rice made with grated unripe or raw mangoes.
Mango Rice | Mamidikaya Pulihora | Mangai Sadam | Mavinakai Chitranna

Recipe for Mamidikaya Pulihora: The Andhra Style Raw Mango Rice (Mavinakayi Chitranna | Mangai Sadam)

Mango Rice, Mamidikaya Pulihora, Mangai Sadam or Mavinakai Chitranna is a tangy rice made with grated unripe or raw mangoes.Pin

Mango Rice | Mamidikaya Pulihora | Mangai Sadam | Mavinakayi Chitranna

Aruna
Mamidikaya Pulihora is the tangy Mango Rice made in Andhra Pradesh. Similar to Lemon Rice, here it is grated raw mangoes that provide the sour taste that is characteristic of any pulihora.
Also called Mavinakayi Chitranna in Kannada and Mangai Sadam in Tamil, this one dish meal celebrates tangy unripe mangoes in all their glory.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Main Course, Mains
Cuisine Andhra, Gluten Free, Indian, Karnataka, Tamil Nadu, Vegan, Vegetarian
Servings 6 People
Calories 213 kcal
Equipment
  • 1 Pressure Cooker
  • 1 Steel Vessel (1.5 litre capacity to cook rice)
  • 1 Large Vessel or Plate (To mix the ingredients in)
  • 1 Small Wok or Frying Pan
  • Peeler
  • Grater
  • Plate
  • Spatula
Ingredients
  
  • 1.25 Cup Rice
  • 1 Cup Grated Raw Mango | Mammidikaya | Kairi (~175 gms)
  • 1 tsp Turmeric
  • 1 tbsp Oil (Sesame Oil Preferred)
For Tempering
  • 1 tbsp Oil (Sesame Oil Preferred)
  • 1 tsp Rai, Avalu, Mustard Seeds
  • 1.5 tsp Udad Dal | Minapa Pappu | Split Black Gram
  • 1 tsp Chana Dal | Senaga Pappu | Split Bengal Gram
  • 2-3 tbsp Peanuts
  • 3-4 Red Chillies
  • A Few Curry Curry Leaves
  • Salt to Taste
Instructions
 
Getting the Rice Ready the Rice
  • Wash 1.25 cups of rice and add 2 cups of water to it.
  • Pressure cook the rice for 3 whistles.
  • When the cooker depressurizes, remove the rice from it.
  • Spread the cooked rice in a plate and let it cool a bit.
  • To the warm rice, add 1/3 tsp turmeric, 1 tbsp sesame oil, and some salt. Mix well.
Making the Tempering
  • In a large kadhai, heat 1 tbsp sesame oil.
  • Add 1 tsp mustard seeds and let them crackle.
  • Next, add 1.5 tsp udad dal and 1 tsp chana dal, and stir-fry till the dals are light brown.
  • Now, add 2-3 tbsp peanuts and stir-fry till the dals are golden brown.
  • Turn the heat down to low.
  • Add 2-3 split red dried chillies and a few curry leaves. Stir-fry for a few seconds.
  • Turn off the heat.
The Final Step
  • Add 1 cup grated mango and mix well.
  • Immediately add the mango-tempering mix to the rice and mix well.
  • Cover and let the Mammidkaya Pulihora | Mavinikai Chitranna | Mangai Sadam rest and absorb all the flavours.
Serving Suggestions
  • Serve with some papad, fryums, or just plain cold dahi. 
Notes
Tips:
  • The mango must be khatta/tangy or the Mammidikaya Pulihora will be bland.
  • Do not fry the grated mango too much or it will lose its flavour.
  • If you like your food spicy, crush the fried red chillies before mixing in rice.
 
Nutrition Information for a Kidney Diet
If you omit the udad dal, chana dal, peanuts, and salt; AND reduce grated mango to 3/4 cup (150 gms), then the updated nutrition values are:
Nutrition Values for the Kidney Diet Version of Mango Rice
Nutrition
Calories: 213 kcalCarbohydrates: 38 gProtein: 5 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 1 gSodium: 100 mgPotassium: 142 mgFiber: 2 gSugar: 5 gVitamin A: 427 IUVitamin C: 12 mgCalcium: 22 mgIron: 1 mg
Keyword Mamidikaya Pulihora, Mangai Sadam, Mango Rice, Mavinakayi Chitranna
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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5 from 1 vote (1 rating without comment)

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Comments

  4. apsara says

    I love mango rice! Unfortunately the mangoes we get in the U.S are not as sour as those from India, so they are not great for this 🙁

    Reply

  9. Ritu Tangri says

    I’m just waiting for the mangoes to arrive in the market….may be another week or so. This rice has tempted me enough so the first thing I’m going to do is to make mango rice as soon as they hit the market 🙂

    Reply

  15. curryandvanilla says

    Love making and enjoying rice dishes and this one which can be made so quickly, perfect! Raw mango adds a lovely taste! Awesome share and clicks!

    Reply

  17. marianasir1973 says

    Another light and summery dish to try these long hot days! It’s like a rice salad, but a lot more flavoursome than usual western versions. Beautiful!

    Reply

    • Aruna says

      Indeed, Maria. You can actually cut the mango into fine pieces and just mix them in tempered rice. In that case, when you bite into the mango pieces, it is quite a delight. 🙂

      Reply

  18. Vidya Narayan says

    This is what summers mean to south indians – Raw Mango Rice. I absolutely adore this with rasam (sounds a bit odd right) or some curd with onions finely chopped. I am sorted!

    Reply

  19. Soma Mukherjee says

    Absolutely yummy, love raw mango rice and can have it anytime such a perfect recipe for summers.

    Reply

  26. cookingwithsapana says

    Raw mango is my weakness and I used to eat them with salt when I was younger. The pulihora with raw mango must have tasted amazing and I can feel the flavors right from looking at it from the screen.

    Reply

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