Raw Mango Curd Rice

Raw or ripe, you can’t go wrong with mango. Raw Mango Curd Rice is a summer essential as it is light, flavourful, and tangy.

Curd rice is known by many names throughout the country, and in every household it is a comfort food. For days when you are sick or want to keep it light, curd rice is your go-to meal.

This simple yet delicious dish compliments the weather beautifully. Swipe to see the recipe. Share your raw mango recipes in the comments below.

Servings 2 persons
Course Main Course
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Raw Mango Curd Rice

(1 cup=200 ml, 1 tbsp=15 ml)

2 cups Cooked rice
2 cups Beaten yogurt
½ cup Raw mango grated
½ cup Cucumber grated (squeeze the excess water)
2 – 3 Green chilies, finely chopped
¼th cup Milk (chilled)
A handful of Coriander leaves finely chopped

Ingredients for tempering

(1 cup=200 ml, 1 tbsp=15 ml)

1 – 2 tbsp Oil
2 tsp Mustard seeds
½ tsp Urad dal (white one)
½ tsp Chana dal
A pinch Of heeng (asafoetida)
2 – 3 Whole red chilies
A few Curry leaves

Instructions for the Rice

1. Take the boiled and cooled rice in a dish.  Mix all ingredients for the rice except salt and keep aside in the refrigerator to cool for 1 hour at least.
2. Heat the oil.  Temper the mustard seeds, dals, heeng, curry leaves, chilies.
3. Add tempering to the rice. Mix salt. Check for seasonings and add as per taste.  Serve at once.
4. Best served chilled.

Note:  We add salt just before serving as the cucumber should not release the liquid

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