An evergreen favourite, the Raw Mango Rice is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and green chillies are used to add spice to the rice, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely. Enjoy the Raw Mango Rice with papad . You can also serve with side dishes like Cucumber Pachadi , Mango Pickle and Ginger Chutney .
|Grated raw mangoes||1 Cup (16 tbs)|
|Cooked rice||2 1/2 Cup (40 tbs)|
|Sesame oil||2 Tablespoon|
|Mustard seeds||1 Teaspoon|
|Chana dal||1 Tablespoon|
|Urad dal||1 Tablespoon|
|Kashmiri red chillies||2|
|Turmeric powder||1/2 Teaspoon|
1. Heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes.
2. Add the asofoetida and turmeric and sauté on a medium flame for a few seconds.
3. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
4. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Serve hot.