Mamidikaya Kobbari Annam is a mixed rice dish made with fresh unripe mango along with Indian spices to make an easy rice dish.
This Mango Rice is always a part of our Summer Menu. During the summer season, we make sure we cook all the different dishes with unripe mango. While we enjoy the ripe fruit and also use unripe mango to make dishes like Mango Dal, use it in sambar, pulusu, mixed rice, chutney, and pickle.
Today's Vegetarian Thali under the Thalis featuring Regional Cuisine, I have a typical Andhra Thali that we cook for Saturdays. I have different versions of this Mango Rice, I have talked about it in the main post.
How is this Mango Coconut Rice done?
This mixed rice is prepared with the grated mango along with fresh coconut. I have used a lentil ground powder to spice this up. We mostly use green chilies for spice. In today's dish, I have used roasted dry red chilies for spice.
We call this mixed rice by different names like Mamidi Kaya Pulihora, Mamidikaya Annam in Telugu. In Tamil, its called Manga Saadam / Mangai Sadam. Whatever name you call it, the final dish is one tangy delicious one! There is no need to make any side dish for this rice. Just serve appalam or papad, you are done!
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Ingredients used to make this Rice
This Mixed rice is prepared with fresh Mango, freshly grated coconut, and spices. Mango is the star ingredient and makes a tangy easy mixed rice.
Temper the rice with regular tempering ingredients. Finally, the ground red chili, chana dal powder certainly adds flavour.
Serve this rice along with some dal or pappad. This doesn't really require a side dish.
Mamidikaya Kobbari Annam
For the Rice
- 2 cups Cooked Rice
- 1 cup Raw Mango grated
- Salt to taste
- 2 tsp Cooking Oil
Ground Spice Powder
- 1/4 cup Fresh Coconut
- 4 to 5 no Dry Red Chilies
- 1 tsp Chana Dal
- 1 tsp Mustard Seeds
- 1/2 tsp Urad dal
- 1 tsp Chana Dal
- Handful Curry leaves
- 1 no Green Chillies
- 5 Cashew Nuts
- Handful Peanuts roasted
- A Pinch Turmeric powder
- Cool the cooked rice over a bowl.
- Peel and grate the raw mango, keep it aside.
- Heat a nonstick pan and dry roast the dry red chilies, chana dal one after the other, finally add the freshly grated coconut. When the ingredients are nicely roasted, remove to a plate, and allow it to cool. Grind to a coarse powder when it cools down.
- Heat the same pan, add oil, and temper with mustard, urad, chana, cashews, peanuts, and curry leaves along with chopped green chilies.
- Saute for a minute, add grated mango, salt, turmeric powder, and simmer to cook for 5 to 7 mins until the mixture is cooked well.
- Now add the cooked rice and mix well. Adjust the seasoning and finally add ground coconut powder.
- Mix well and switch off after 5 mins.