Manga Ogre Recipe (Mango Rice)
Manga Ogre, or Mango Rice, is a delightful and aromatic South Indian dish that combines the tanginess of raw mango with the rich flavor of freshly grated coconut and a host of spices. This vegan-friendly recipe is perfect for a light lunch or a flavorful side dish that complements many traditional Indian meals. The raw mango adds a unique, refreshing twist to the rice, while the tempering of mustard seeds, cumin, and curry leaves creates a deliciously aromatic experience. Ready in under 90 minutes, this dish is simple yet full of vibrant flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked rice | 1 ½ cups |
| Salt (to taste) | – |
| Mango (raw, peeled and grated) | 1 large |
| Fresh coconut (grated) | ¼ cup |
| Mustard seeds | 2 tsp |
| Green chillies (chopped) | 3-4 |
| Turmeric powder (haldi) | ½ tsp |
| Fresh coriander (dhania) leaves | A small bunch, finely chopped |
| Jaggery (grated) | ¼ tsp |
| Sunflower oil | 1 tbsp |
| Curry leaves | 1 sprig |
| Cumin seeds (jeera) | 1 tsp |
| Chana dal (Bengal gram dal) | 2-3 tsp |
| Asafoetida (hing) | ½ tsp |
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 80 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the Mango Paste:
- Start by grinding together the grated raw mango, fresh coconut, mustard seeds, chopped green chillies, turmeric powder, jaggery (if using), a pinch of salt, and coriander leaves in a blender. Do not add any water while grinding; the moisture from the mango will be sufficient. The goal is to create a thick, fragrant paste.
-
Mix the Chutney with Rice:
- Once the paste is ready, take your cooked rice and allow it to cool slightly. Add the mango chutney to the cooled rice and mix thoroughly to ensure the rice is evenly coated with the chutney.
-
Prepare the Tempering:
- In a small Kadai or wok, heat the sunflower oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter.
- Next, add the cumin seeds and chana dal, and sauté them for a few seconds, allowing them to lightly brown and release their fragrance.
- Add the hing (asafoetida) and curry leaves to the pan, and cook for another 30 seconds until the curry leaves become aromatic.
-
Combine and Serve:
- Remove the tempering from the heat and pour it over the mango rice mixture. Mix gently to combine the tempering with the rice.
- Your Manga Ogre (Mango Rice) is now ready to serve. For an added burst of flavor, serve it with a side of mint and pomegranate raita.
Serving Suggestions:
Manga Ogre is traditionally served as a standalone dish or with yogurt-based side dishes like raita. It pairs wonderfully with pomegranate raita, which complements the tanginess of the mango rice with its cool and refreshing flavors. You can also serve it with a simple dal or as a part of a larger Indian thali (meal platter) to enjoy a variety of flavors in one meal.
Tips:
- Mango Variety: For the best flavor, use a raw, tart mango. It adds the perfect balance of sourness to the rice.
- Coconut Substitute: If fresh coconut is unavailable, you can substitute it with dried coconut, though the flavor will be less fresh.
- Spice Level: Adjust the number of green chillies to suit your spice preference. You can also add a pinch of red chili powder for additional heat if desired.
This Manga Ogre (Mango Rice) recipe is a celebration of seasonal flavors, combining the sourness of mango with the richness of spices and the texture of rice. It’s a dish that is sure to brighten any meal, providing both a nourishing and aromatic experience that captures the essence of Indian cuisine.
