Description
The key to this dish is the raw mango, which adds a tangy flavour to the rice.
Ingredients
- Cooked basmati rice- 2 cups
- Raw mango- 1 med or 2 small, peeled and grated
- Salt to taste
- Oil- 2tbsp
- Clarified butter- 1 tbsp
- Peanuts or cashew nuts or both- 3tbsp
- Green chilli- 1-2, chopped fine
- Dried Red chilli- 1,
- Asafotida- A big pinch
- Curry leaves- 10
- Turmeric- 1/4tsp
- Grated fresh coconut- 3tbsp
- Mustard seeds- 1/2tsp
Instructions
- Heat oil in a heavy bottomed pan and add the mustard seeds.
- Once they sputter add the peanuts or cashewnuts at this stage and fry till they turn brown.
- Add the curry leaves and fry till they are crisp add the red chilli and the asafotida and fry for a few seconds more.
- Add the grated mango, turmeric powder, green chilli, and salt and fry for 3-4 mins.
- Add the cooked rice at this stage and mix well.
- Add the grated coconut and the clarified butter and mix well.
- Serve hot with raita or papadum
Notes
If the raw mangoes are not sour enough, then a tspn of lime juice can be added to the rice in the end.
- Prep Time: 10 mins
- Cook Time: 10 mins