Raw mango rice
In India, mangoes are abundantly available during the summer season – sour ones are used to make this raw mango rice. This dish is also made on occasion of Ugadi festival (Telugu new year`s day). This recipe needs less ingredients but tastes similar to South Indian lemon rice. As this one is quick and easy to prepare, it makes a good school or office lunch box option.
Ingredients
Method
- Cook rice in such a way that each grain remains separate. Spread it on a plate to cool.
- Wash, peel and grate the raw mango.
- Fry peanuts separately and keep aside.
- Heat oil in a pan, add mustard seeds, when it splutters add split black lentils, red chillies, green chillies and asafoetida.
- Add fried peanuts, turmeric powder and curry leaves.
- Add grated mango and mix well. Cook for 2 minutes and switch off the flame.
- Add cooked rice and mix gently using a fork, taking care not to break the rice. Check for salt, add if required.
- Enjoy mango rice with chips or papadum as side dish.