Mango Rice

  For me raw mangoes are a heaven, when I have them as slit pieces with salt and chili powder or as an instant pickle that goes well with rice. I had to think about another alternative when I ended up with only a raw mango in the fridge for dinner. I remembered the tangy flavorful rice with fragrant tempering which we usually make for Ugadi (Telugu New year). I Made it for dinner and ended up having a delicious festive rice. Here is how I made it.

Ingredients

Raw mango peeled and grated - 1
Red chilli - 2
Urud dal - 1/2 tbsp
Chana dal - 1 tbsp
Coriander leaves chopped - 2 tbsp
Green chilli slit - 2
Cashew nuts / Peanuts - 1/3 cup
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida powder - 1 pinch
Curry leaves - 1 sprig
Raw Rice - 1 cup
Ghee / Butter - 1 tbsp
Oil - 2 tbsp
salt as per taste

Recipe

1) Pressure cook the rice with ghee, turmeric powder and salt. Keep aside.
2) Heat oil in a pan. Add cashews / peanuts and saute them for a minute.
3) To this add red chilli, mustard seeds, cumin seeds, chana dal,urud dal and green chillies respectively. Once they splutter add in the curry leaves and green chillies.
4) Mix the asafoetida powder and add the grated mango to the pan. Mix nicely for a couple of minutes and switch the stove off.
5) Now add the mango tempering with the cooked rice and mix nicely with a ladle.
6) Garnish with coriander leaves and serve hot.

Tips

1) To check if the peanuts are cooked just tap them with a ladle and they will break into two halves.
2) Do not cook the mangoes for more then two minutes, they will lose the flavor.
3) Try with Basmathi rice for more taste.