Raw mango rice
Background
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
- 2 cups raw rice
- 1 cup grated raw mango
- ½ tsp turmeric powder
- 4 cups water (to cook the rice)
- Salt to taste
- For seasoning:
- 2 Tbsp. oil
- 1 tsp mustard seeds
- 2 tsp split black lentils
- 2 red chillies (break into 2 pieces)
- 1 pinch asafetida
- 2 green chillies slit and cut
- ¼ cup peanuts
- 2 springs curry leaves
Instructions
- 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.
Categories
- Meal Type: - Lunch - Quick & Easy
- Cuisines: - Indian
- Occasions: - New Year
- Health and Diet: - Healthy - Vegan - Vegetarian
- Skill Levels: - Easy
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