Mango Rice
In the heat of summer, mango rice – tangy and hot, tastes delicious. This is an easy recipe and doesn’t take very long to make if you have cooked rice ready.
Made with green/raw mango, this dish keeps well, and is a good vegetarian, flavored rice, perfect for picnics and road trips.
Servings: 6
Cooking Time: 35 minutes (including time for cooking rice)
Ingredients
- 2 cups rice (jasmine or other non-sticky rice)
- 3 cups grated green mango
For Seasoning
- 6 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- Turmeric powder, a pinch
- 2 tsp chana dal (split bengal gram, i.e. yellow lentils)
- 1 tsp urad dal (optional)
- 1 tsp mustard seeds
- 4-5 small, whole red chillies
- 5-6 green chillies, finely chopped
- 10-12 cashews
- 7-8 curry leaves
- Salt to taste
Preparation
- Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
- Heat oil in a small pan and add asafoetida, chana dal, and cashews and fry for a few seconds.
- Add mustard seeds, green chillies, and whole red chillies.
- When the mustard seeds start to pop, add curry leaves and turmeric powder.
- Add this seasoning to the cooked rice. Add salt and grated mango, and mix well using a plastic spatula.
- Serve the mango rice with pappadums or chips.
Category: Rice Recipes - Members, Rice Recipes - No-Onion No-Garlic - Members, Vegan Recipes - Members