Tangy Kachi Keri Rice - Recipe In Hindi

Tarla.Dalal's picture

May. 08, 2017

An evergreen favourite, the Raw Mango Rice is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and green chillies are used to add spice to the rice, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely. Enjoy the Raw Mango Rice with papad . You can also serve with side dishes like Cucumber Pachadi , Mango Pickle and Ginger Chutney .


Grated raw mangoes 1 Cup (16 tbs)
Cooked rice 2 1/2 Cup (40 tbs)
Sesame oil 2 Tablespoon
Mustard seeds 1 Teaspoon
Chana dal 1 Tablespoon
Urad dal 1 Tablespoon
Kashmiri red chillies 2
Green chillies 2
Peanuts 3 Tablespoon
Curry leaves 15
Asafoetida 1/4 Teaspoon
Turmeric powder 1/2 Teaspoon
Salt To Taste



1. Heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes.

2. Add the asofoetida and turmeric and sauté on a medium flame for a few seconds.

3. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.

4. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.


5. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3