March 13, 2012

Mango Rice

Last time when I had been to the supermarket, I picked up a mango. I wanted to actually make "mango thokku" but then  I got reminded of this simple yet tasty dish. I was also running out of dishes for our lunch box as well, so tried this recipe. It came out quite well (as expected) though the mango was not quite tangy. I think I can add this in our menu of variety rice for a change.

Cooked rice - 2 cups
Raw mango - 1 medium size
Green chilli - 1 finely chopped
Red chilli - 1 or 2
Grated ginger - 1 tsp
Turmeric powder - 1/4 tsp
Chana dhal - 2 tsp
Urid Dhal - t tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Hing - 1 pinch
Curry leaves
Coriander leaves


Peel the mango and grate it.
Cook the rice separetly with salt added. This makes it easier when preparing this kind of rice dishes.
Allow the rice to cool.
Add around 1 tbsp of oil in a pan. Once it is heated, add mustard seeds and jeera and allow it to splutter.
Add hing, urid dhal, chana dhal and cashew nuts and fry till they are slightly brown.
Following this add curry leaves, green chilly, red chilli and grated ginger and fry for few more minutes.
Now add the grated mango and turmeric powder and cook for 5-6 minutes till it reduces in volume.
Finally add salt, chopped coriander leaves and remove from flame.
Mix this with rice, adjust salt if required.

Mango rice is ready to eat. This makes easy and tasty food especially for lunch boxes as it tastes tangy and better after a couple of hours.


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