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Mango Rice

| March 13, 2013 Comment

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

  1. Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
  2. Heat oil in a small pan and add asafoetida, chana dal, and cashews and fry for a few seconds.
  3. Add mustard seeds, green chillies, and whole red chillies.
  4. When the mustard seeds start to pop, add curry leaves and turmeric powder.
  5. Add this seasoning to the cooked rice. Add salt and grated mango, and mix well using a plastic spatula.
  6. Serve the mango rice with pappadums or chips.

Category: Rice Recipes - Members, Rice Recipes - No-Onion No-Garlic - Members, Vegan Recipes - Members

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