Tangy Mango Rice Made with Freedom Sunflower Oil
Mango rice is a vibrant South Indian comfort dish loved by all ages for its tangy, refreshing flavour. Made with raw green mango, aromatic spices, and crunchy nuts, it is light yet satisfying. Seasoned in Freedom Refined Sunflower Oil, this dish is flavourful while also being easy on digestion. Perfect for quick lunches, travel meals, or festive spreads.
INGREDIENTS
Cooked rice (cooled)
1 cup grated green mango
Green chilli and ginger paste
Grated coconut
Freedom Refined Sunflower Oil for seasoning
FOR SEASONING
Hing (asafoetida)
Dry red chillies
Curry leaves
Urad dal
Chana dal
Peanuts
Rye (mustard seeds)
Method
- Cook the rice and allow it to cool completely. Leftover rice works well for this recipe.
- Wash, peel, and grate the raw mango to measure about 1 cup.
- Heat Freedom Refined Sunflower Oil in a pan over medium heat.
- Add mustard seeds and allow them to splutter.
- Add chana dal and peanuts; roast while stirring until they turn golden brown.
- Add urad dal and roast until light brown.
- Add dry red chillies and curry leaves; sauté for 15 seconds.
- Add ginger paste and green chilli paste; sauté for 30 seconds until aromatic.
- Add turmeric powder and hing, then mix well.
- Add grated mango and salt. Cook for about 2 minutes until the mango softens.
- Add grated coconut and cook for 1 minute so it lightly roasts.
- Add the cooked rice and mix gently so the grains remain intact.
- Cook for 2–3 minutes until the rice is evenly coated and heated through.
- Serve hot with raita and mint chutney.
Enjoy the tangy goodness of mango rice cooked in Freedom Refined Sunflower Oil.
Try this easy recipe today for a wholesome, flavour-packed meal.