Summer is almost knocking our doors and the only best thing about summer is “MANGOES”. I love mangoes in any form and no meal during summer will be void of mango in our plates. Today’s recipe is RAW MANGO RICE.It is a simple type of variety rice which you can make in a jiffy and it is so apt for travels and lunchbox menu.This recipe was a super hit last but previous summer(Don’t ask me what I was doing with the pictures so long! 🙁 ) . I am sure you will like the blend of tastes in this recipe.It has some tangy touch of raw mango with spices added and crunchy groundnuts to munch on.
Ingredients:
- Raw Mango-1 (Medium sized)
- Shallot-1 cup(chopped)
- Groundnut-2 tbsp
- Oil-To cook
- Salt-To taste
- Rice-1 cup
- Green Chilly-2
To Temper:
- Mustard seeds-1/4 tsp
- Split Urad Dhal-1/4 tsp
- Gram Dhal-1/2 tsp
- Curry leaves
Procedure:
1.Cook rice and fluff it up using a fork and set aside.
2.Wash and peel the raw mango.
3.Grate it using a grater and set aside.
4.Dry roast groundnuts and peel the skin after cooling.
5.Add oil in a pan and temper with mustard seeds,urad dhal,gram dhal and curry leaves.
6.When tempering is done add chopped green chilly and shallots and saute well.
7.When shallots turn golden brown add the grated mango and saute till raw smell vanishes (The mixture will turn non sticky).
8.Cool it and add the groundnuts,salt and mix it with rice.
9.Serve it with any chips/fritters/vathal/vadagam.
Notes:
Choose a slightly tangy raw mango.This will enhance the taste of the rice.
Adjust chilly as per taste .
You can use Jeeraga Samba or Basmati rice to make it rich.
Cook the grated mango till they begin to separate.
Mix the rice to the mixture only after ensuring that both are completely cooled.
Avoid salt and reduce green chilly for babies below one year.
Please have a word with your doctor before introducing any new food to babies.
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