Thursday, 21 October 2010

Mango Rice

This is one of the famous rice varieties we prepare during summer / festival season, as this is the right time for the lovely mangos. The rice will taste delicious with mixture of sweet and sour flavours.

Mango rice with rice cracker


1 Cup Rice
1 3/4th water (This may vary depending on the type of rice. If the rice is newly harvested then you need to add bit less water and if the rice is old enough then you need to add bit more water)
Grated raw mango – 1/2 cup
Grated ginger - 1 tblsp
Green chilli – 6 - Grind into paste
Salt – 1 tsp (Adjust as per your taste)

For tempering:

Mustard seeds - 1 tsp
Ground nuts / Pea nuts - 2 tsp
Channa dal (Bengal gram / Senagapappu) - 1 tsp
Urad dal (Black gram / Minapappu) - 1 tsp
Curry leaves - Hand full
Red chilli - 3 – 4
Turmeric - ½ tsp
Oil - 3 tbsp


Boil the rice and spread the grains into a wide plate without any lumps and allow it to cool.

Grated Mango, Green Chilli paste, Grated Ginger

Heat a deep pan with oil. When the oil is hot enough add Red chilli & ground nuts together. Just before the ground nuts started changing the colour, add chana daal, and then urad daal, mustard seeds, turmeric, salt,  ginger paste and curry leaves. Fry all the above for about 2 minutes or until they get roasted well. Finally add the grated mango and fry for 2 minutes and remove from the stove.

Add the tempering to the rice and mix together.

Rice ready to mix with sweet and sour flavours

Mix rice very gently with the mango tempering using a broad spoon preferable slotted one. I was told my a food expert that, if we mix it with hands, the life span of the food will be low and gets spoiled quickly. So, friends lets follow the experts tip.


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