With so many varieties of mango available, time to cook one of my daughter's favourite dishes...Mango rice. Love the flavour and tanginess of this rice.The combination of fresh coconut with the tangy mango makes this rice very tasty.
Raw rice 1 cup
Grated raw mango 1/2 cup
Grated fresh coconut 1/4 cup
Green chillies 2-3
Oil 1 tbsp
Mustard seeds 1 tsp
Bengal gram dhal 1 tsp
Asafoetida 1/4 tsp
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Peanuts 1 tbsp
Curry leaves few
Salt to taste
Remove the skin of the mango and grate it finely
Grind together the mango, coconut and green chillies into a coarse paste
Heat a kadai with 1 tbsp of oil.
When sufficiently hot, transfer the ground paste to this and cook in a very low flame.
To this add turmeric powder, chilli powder asafoetida and continue to cook for 5 more minutes in a medium flame adding the necessary amount of salt.(the paste at this stage leaves the sides of the pan)
Cool it completely
Cook rice in 2 cups of water and let it cool completely too.
Spread the rice on a big plate, add the cooked paste and mix well. (add 3/4 of the cooked paste, mix, taste and if necessary add the rest)
Heat another kadai with 1 tsp of oil
Add mustard seeds and when it splutters add the bengal gram dhal, peanuts and curry leaves.
Pour this on the prepared rice, mix well
Serve with fried appalam or papad!!!!!!
Sending this to Anusha's space for the event she is guest hosting -Love Lock:Rice
, the event started by Vidhya of Sweet Karam Kapi