A tangy rice dish which appeals to all age groups
INGREDIENTS
- Cooked rice
- Green mango
- Green chilli and ginger paste
- Grated coconut
- Freedom refined sunflower oil for seasoning
FOR SEASONING
- Hing
- Dry red chillies
- Curry leaves
- Urad dal
- Channa dal
- Peanuts
- Rye
METHOD
- First cook the rice and let it cool. Leftover cooked rice can also be used.
- Wash and peel the raw mango. Grate it to measure it to 1 cup
- Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
- Then add chana dal and peanuts. Roast them with stirring constantly till they become brown in colour.
- Add urad dal and roast it till light brown
- Add dry red chili and curry leaves. Fry it for 15 seconds
- Add ginger paste and green chili. Saute for 30 seconds
- Then add turmeric powder and hing
- Add grated mango and salt. Mix it and cook it for 2 minutes or till the mango get cooked and tender
- Add coconut and mix it.Cook it for a minute so coconut gets roasted.
- Then add cooked rice. Mix it very gently so rice grains don’t break. Mix it till everything get incorporated well and rice get yellow colour. Cook it for 2-3 minutes or till rice get heated thoroughly.
Best served hot. Can accompany it with raita and mint chutney
