18 Mar


mango rice

Green Mango / kairee rice is a classic south indian dish made of fluffy rice, freshly grated raw mango and spices to give a nice tangy and flavorful rice. If you love South Indian Lemon Rice, then you would love this one too. The taste is pretty similar – the same tanginess but the lemons replace raw mangoes in this case. Its a famous Andhra and Karnataka dish made during hindu festivals. You can also make it on other days. We mostly make this while we are going on a long trip or picnics, any outdoor eating. Mom makes this along with hard boiled eggs and my mom-in-law makes it along with chiken or lamp fry, the non-veg combo is soo great.

Growing up , the trees and shrubs were a common thing. Mango, guava, pomegranate, wood apples ,drumsticks trees were easily available in almost every house backyards. And in summers when the mango season is in full bloom, everyone goes ga-ga over these green mangoes and start making pickles and tokku or chutneys ,to be preserved for year long. Almost all my classmates and cousins especially girls would love eating raw mangoes and the tender leaves with salt and chiil flakes and i used to think …whats so great in being stuffed with such sour mangoes. Little would i know thah my taste buds would undergo a dramatic change along with my body and moods in my first pregnany. I used to crave spicy sour foods….like chutneys, pickles and salty things. The cravings would be soo bad – i would almost start eating the chilli flakes directly from the jar….almost but not done it :).


The place where i lived then we hardly found any indian green mangoes, and if we did in lulu or hyper panda they would be ripe and almost sweet. So when i went to india for my delivary, everyone asked me what do you like to eat. I told just two things green mangoes in everything i eat or ambada(gongura) leaves.

And my feast started directly from the airport when my in-laws came to recive me as usual and my mom-in-law lovingly bought this green mango rice along with mutton fry. Ahhhh….. i enjoyed eating it soo much, it seemed more tastier than a biryani maybe coz of tiredness sitting and jet lagged and the vomitings all the way and we stil had 5 hrs or more to travel from the airport to my in-laws home.

greenmango rice

At my month long stay at In-law’s house before going to my mom’s palce my mom-in-law started  cooking with her own hands for me. Mostly she made arvi-gosht khatta, baigan gosh khatta, dal , aloo-gosht khatta, the famous machli ka khatta and kairee chutney and in everything she made she used to add green mangoes soo much  that my bhabhi were fed up with it….telling me, “oh! come on, tell her to stop, everyone in this home is not pregnant and craving tangy-sour curries”. But i was soo happily enjoying and eating , you see , had to make up for the 7 long months of waiting that i gained 4 kgs in 1 month after going to india. Coming back to the recipe, and put a stop to my ramblings in this long post,  you would love this recipe whether you are a expecting mother or not… 🙂

green mango rice



  • Cooked rice – 3 cups
  • Oil – 2 tablespoons
  • Mustard seeds – ½ teaspoon
  • Chana dal (Bengal gram) – ½ teaspoon
  • Split Urad dal – 1 teaspoon
  • Peanuts – 1 tablespoon
  • Curry leaves – 5-6
  • Dry red chili – 1, broken in 2 pieces
  • Green chilies – 2, chopped finely
  • Turmeric powder – ¼ teaspoon
  • Asafetida (Hing) – a pinch
  • Raw mangoes – 2 medium or 1 cup, grated
  • Coconut – 2 tablespoons
  • salt – to taste
  • handful of cashew nuts

making mango rice

Heat a  pan , add the oil and add whole red chilli , mustard seeds, cumin . After they crackle add channa dal, urad dal, broken cashewnuts, peanuts and saute add hing ,green chillies,curry leaves . Add turmeric and add grated mango cook till mango is tender . Mix in the coconut if you want. Add boiled rice and mix well . serve hot along with any dry non veg side dish like, chiken drumsticks, prawns masala or mutton fry.



  • You can make this from leftover rice and mango rice is ready in only 10 minutes – start to finish.
  • The tangiest of Mangoes works best for this rice. Use 1 cup if your mango is very tangy or 2 cups if  the mango is a bit sweet less. You can squeeze the juice of one whole lemon, along with it.
  •   Frozen or dry coconut works too, but fresh is recommended.
  • Dont use ripe or fully sweet mango for this.


kairee ki chutney

makes 2 small bowls
cooking time - 15 mnts

mango chutney


  • 2 green mangoes
  • 2 tsp salt
  • 1tsp – turmeric powder
  • 1 tsp – chilli powder
  • 1 tsp – zeera-methi powder
  • 2 tsp oil
  • urad dal,mustard,curry leafs to temper

making mango chutney


Grate the mango and add salt,turmeric,chillipowder and zeera methi powder. Mix this well with your hands or spoon and keep aside for half an hour covered. Heat 2 tsp oil and temper with mustard seeds, curry laefs and urad dal and add the marinated mango and fry for 5-6 mnts. Serve as  aside dish to idli,dosa or along with rice. This chutney can be kept in the refrigerator upto one week and used.

green mango chutney

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .


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