- Advertisement -
Recipe for Mango Rice
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
- Raw Mango- 1 small sized
- Grated coconut- 2 to 3 teaspoon
- Green chillies- 2 nos.
- Salt- 1 teaspoon or to taste
- Turmeric powder- 1/4 teaspoon
- Coriander leaves- handful
- Asafoetida- A pinch
- Coconut oil- 4 teaspoon
- Mustard seeds- 1 tea spoon
- Split black gram lentil- 1 teaspoon
- Cumin seeds- 1/2 teaspoon
- Broken red chillies- 2 no.s
- Peanuts- 2 to 3 teaspoon
- Curry leaves- few
Pressure cook raw rice in 1 cup of water for 3 whistles and let it be in simmer for 5 minutes. Raw rice to water ratio for sona massori variety rice is 1:2. Once the pressure subsides, spread the rice on a plate and let it cool to room temperature before using it in mango rice preparation.
Grate raw mango using a grater and chop coriander leaves finely. Keep them aside.
Add grated coconut, grated mango, green chillies, salt, asafoetida and turmeric powder in to a mixer and grind it coarsely. Mango rice mix is ready now.
Heat a pan/kadai adding coconut oil, mustard seeds, split black gram lentil, cumin seeds, broken red chillies and curry leaves. When the mustard seeds splutter and lentils turn slightly brown then add peanuts and saute for a while.
Add mango rice mix prepared in step one to the seasoning. Mix well for around 3 minutes.
Now add rice to the seasoning and mix well.
Tangy and spicy mango rice is ready. Garnish with coriander leaves and serve.
Leftover rice can also be used to prepare mango rice.
If you like you can add a pinch of jaggery while grinding mango rice mix. It too tastes good.