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Watch: Mango Combo – 2 Best Recipes That You Can Make With Raw Mango!


We know its Summer time when we generously use raw mangoes in our food. From pickles to dals, we love food which is made with a raw mango. Raw mangoes are nothing but the unripe version of plush and juicy ripe mangoes. While the latter is juicy and sweet, the former is dry has a sour taste to it.
Ofcourse, raw mangoes are not as tasty as the riped ones are But, for sure they make excellent choice when it comes to cooking food. Grated, peeled or sliced, they are used in several ways and in several types of food.
Here are two easy recipes that are super fun to make and taste like everything that is nice. The best part? You can have these two foods together.

1.Mango Taalimpu Annam

Mango Taalimpu Annam is nothing but rice tempered with grated mango and several spices. It has a sour, tangy and spicy flavours to it because of the raw mangoes and spices. Easy to cook, you can have this for breakfasts, lunch or even dinner.


  • Grated Mango
  • Boiled Rice
  • Coriander Leaves
  • Green Chillies
  • Curry Leaves
  • Ginger (chopped)
  • 1 tsp Bengal Gram
  • 1 tsp Pesara Pappu
  • 1 tsp Mustard Seeds
  • 1 tsp Jeera
  • Dried Red Chillies
  • Cashew Nuts
  • Asafoetida
  • Salt (As per taste)
  • ¼ tsp Turmeric


1.Firstly, take a pan and pour some oil in it. Add chopped ginger, Bengal gram, Pesara pappu and mustard seeds.

2.Once the mustard seeds are tempered, add jeera, green chillies and dried red chillies. Mix them well. Add, curry leaves, asafoetida, salt and mix it well. To this add grated dry Mango, turmeric powder, cashew nuts, and cook it covered for 5 minutes.

3.Now, add already boiled rice, coriander leaves and mix it nicely.

4.Your Mango Taalimpu Rice is ready to be served.

2.Maamidikaya Turumu Pachhadi

Maamidikaaya Turumu Pachhadi is made with grated mangoes. It is loaded with spices and is tempered with dry spices. Bursting with flavours, you can eat this with hot rice or with Mango Taalimpu Annam.


  • 2 Mangoes
  • 1 glass Red Chilly Powder
  • 1 glass Mustard Powder
  • ¾ glass Salt
  • 2 tsp Turmeric Powder
  • 1 tsp Fenugreek Powder
  • 2 tsp Fenugreek Seeds
  • Garlic Pods

For tempering:

  • Oil
  • 1 tsp Urad Dal
  • 1 tsp Jeera Seeds
  • 1 tsp Mustard Seeds
  • Dried Red Chillies
  • Curry Leaves
  • Asafoetida


1.Firstly, you need to prepare chilly powder for the pachhadi. For that, take red chilly powder, mustard powder, salt, fenugreek seeds, turmeric powder, fenugreek powder, and garlic pods. Mix these powders well and keep it aside.

2.Now, take two unripe mangoes and grate them to tiny and thin slices.

3.Add two spoons full of the already mixed chilly powder. (You can also add more if you like more spice and heat in your food.)

4.For tempering, take a pan and add four spoons full of oil and heat it. When, the oil is heated, add a few garlic pods, urad dal, jeera seeds, mustard seeds, red chillies, curry leaves and a pinch of asafoetida.

5.Add this mixture to the grated mangoes and give it a nice stir.

6.Store it in an air-tight container.

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