All Recipes
Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Tangy Green Mango Rice

Mangai Sadam

(42 reviews)
"

This dish captures the essence of summer with its tangy notes and is perfect for a lazy afternoon meal. My grandmother always made it when the mango season was in full swing, and each bite brings back those cherished memories.

"
Tangy Green Mango Rice
Prep time:20 mins
Cook time:15 mins
Total time:35 mins

Protein

5g

Carbs

36g

Fat

6g

Calories

210 kcal

Servings:
4
VegetarianGluten Free

Ingredients

basmati rice1.50 cups
(cooked and cooled)
raw green mango1 medium
(peeled and grated)
oil2 tbsp
(preferably sesame)
urad dal1 tsp
chana dal1 tsp
dry red chilies2
(broken)
green chili1
(slit)
curry leaves10 leaves
roasted peanuts0.25 cup
saltto taste

Spices

mustard seeds1 tsp
turmeric powder0.50 tsp
asafoetidaa pinch

Directions

Prepare the Tempering

  1. Heat oil in a large pan over medium heat.
  2. Add mustard seeds and let them pop.
  3. Stir in urad dal, chana dal, and cook until they turn golden brown.
  4. Add broken red chilies, slit green chili, curry leaves, and a pinch of asafoetida, sautéing until fragrant.
Chef's tip: Ensure the dals are golden but not burnt, as this forms the base flavor for the dish.

Cook the Mango

  1. Add grated raw mango to the pan, stirring well to combine.
  2. Sprinkle turmeric powder and salt, mixing thoroughly.
  3. Cook for 3-4 minutes until the mango becomes soft and the raw smell disappears.

Combine with Rice

  1. Add the cooked and cooled rice to the pan with the mango mixture.
  2. Gently mix until the rice is evenly coated with the mango and spices without breaking the grains.
  3. Stir in roasted peanuts and mix briefly.
Chef's tip: Using cooled rice helps prevent clumping, ensuring each grain remains separate.

Serve

  1. Transfer the Mango Rice to a serving platter.
  2. Garnish with additional roasted peanuts or fresh curry leaves if desired.
  3. Serve warm with a side of yogurt or papad.

How did you like this recipe?

Click to rate

Collection of Indian Spice Blends

My Go-To Spice Blends

These are the five homemade spice blends I reach for again and again. Check out my free list of cherished family recipes that will bring bold, authentic flavor to your cooking.

More Indian Flavor

Lemon Rice with Curry Leaves

Lemon Rice with Curry Leaves

Chitranna

A bright and flavorful South Indian rice dish with mustard seeds, curry leaves, and fresh lemon juice.

25 mins
RiceSouth Indian
Vegetable Pulao with Whole Spices

Vegetable Pulao with Whole Spices

Sabzi Pulao

A fragrant rice dish cooked with vegetables and whole spices—quick, nourishing, and always comforting.

35 mins
RicePan-Indian
Fragrant Basmati Rice Pilaf with Peas

Fragrant Basmati Rice Pilaf with Peas

Matar Pulao

A light and fragrant rice dish with sweet peas and aromatic spices, perfect as a side dish or a simple main course.

30 mins
RiceNorth Indian

Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.