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PrintMANGO RICE
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Cook the rice and spread on a platter to cool. Set aside.
To make the masala
- Blend mustard seeds, asafoetida powder, red chillies, turmeric powder, grated coconut and half of the grated mango into a fine paste.
- Set aside.
For tempering
- Heat oil in a heavy frying pan and add mustard.
- When the mustard seeds splutter, add the peanuts, chana dal, red chilli and curry leaves.
- Once the dal is golden in colour, add the remaining mango.
- Now add the masala. Cook until the raw smell disappears. Remove from heat and set aside.
- In the cooled rice, add salt to taste and extra curry leaves. Stir in the masala little by little, until well blended.
- Serve with fried potato chips.
INGREDIENTS
- 300 grams raw rice
For Masala
- 1 teaspoon turmeric powder
- 2 teaspoons mustard seeds
- 7 red chillies
- 400 grams grated green mango
- 5 tablespoons grated fresh coconut
- 1 teaspoon asafoetida powder
For Tempering
- 5 tablespoons chana dal, rinsed
- 2 red chilli, halved
- 2 teaspoon mustard seeds
- 4 tablespoons IDHAYAM Sesame Oil
- Curry leaves, peanuts
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