Mango Rice

Whenever I have confusion on what to cook for rice accompaniment, or during busy days, Variety rice is the one which helps me. Easy to cook, and a complete meal. I was thinking of coconut rice, but when I opened the fridge, saw raw mangoes and brinjal. Brinjal rice is my favorite, but whenever I buy Mangoes I always do instant mango pickle. This time, for a change, I tried Mango rice and after tasting it, decided I should do this frequently.

Mango Rice

Preparation Time : 10 mins |  Cooking Time : 20 – 25 mins | Serves : 2

Recipe Category: Entree

Ingredients

Cooked Rice – 3 cups

Raw Mango – 1 cup, peeled and grated ( or chopped in a chopper)

Turmeric powder – 1/8 tsp

Salt – as needed

Tempering:

Sesame Oil – 1 tsp

Mustard seeds -1/8 tsp

Bengal gram/channa dal – 1 tsp

Peanuts – 1/4 cup

CashewNuts – 2 tbsp

Red chilli – 3 (According according to your spice)

Asafetida-  generous pinch

Peanuts -1/4 cup

Curry leaves – few

Method:

• Cook rice and spread it in a wide pan
• Add oil to another pan. When oil is hot, add mustard seeds. when it splutters, add bengal gram, peanuts and cashewnuts , red chilli and Asafoetida
• When dal turns golden brown, add turmeric powder, salt and curry leaves

• Add grated mangoes and mix well to combine with the spices. Need not cook for a long time

• Add cooked rice and mix gently. Enjoy this rice with any chips like Microwave potato chips or any fry like Oven Roasted Cheppan Kizhangu, Potato Fry

My Notes:

• Use sour/tangy mangoes for this dish. If your mangoes are not sour enough, then add a little more than 1 cup
• You can also add coconut to this rice

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