South Indian Mango Rice Recipe

Ingredients

• 2 Cup plain cooked rice
• 1 large green mango (kachhi kairi), grated
• 2 tablespoon sesame oil
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon white urad dal (dhuli urad)
• 1 teaspoon chana dal (Bengal Gram)
• 1/4 teaspoon cumin seeds (jeera) (optional)
• a pinch of asafoetida (hing)
• 4 dried red chilies
• 2 sprig curry leaves
• 1/4 cup peanuts
• 1 teaspoon turmeric powder
• 1/2 teaspoon salt or to taste
• 2 green chilies, sliced
• 1/8 Cup fresh grated coconut
• Handful of coriander leaves, chopped

Instructions

1. 1

   Peel, wash and grate the mango pulp. Discard the seed. Keep it aside. Meanwhile prepare the tadka.

2. 2

   Heat oil (or coconut oil) in a heavy-bottomed pan.

3. 3

   Add mustard seeds and let them splutter. Next add white urad, chana, and peanuts. Fry on low heat until they turn golden brown and aromatic.

4. 4

   Toss in the dried red chillies, green chilies, ginger, and curry leaves. Fry for a minute.

5. 5

   Sprinkle the hing (asafoetida) and turmeric. The turmeric gives the dish its iconic sunshine-yellow hue. Mix nicely and cook for a few seconds to waft away the rawness of turmeric.

6. 6

   Add the grated raw mango to the tempering. Sauté for just 2 minutes. You don’t want to cook the mango into a pulp; you just want to take the raw “edge” off and let it absorb the spices. Add salt at this stage.

7. 7

   Turn off the heat. Add the cooked and cooled rice to the tadka pan. Using a light hand or spatula, fold the mango mixture into the rice until every grain is coated in yellow.

8. 8

   Top with a generous handful of chopped coriander and freshly grated coconut.

9. 9

   Mango Rice is traditionally served at room temperature especially during the summer season.