posted in: Andhra, Breakfasts, Dairy-free, Egg-free, Festive recipes, Gluten-free, Indian Cuisine, Kid friendly recipes, Left-overs, Main course, Party recipes, Pregnancy recipes, Rice bowl, South Indian, Special Diet, Sugar free naturally, Tamil, Vegan |
It is summer time and mango season.You can see them everywhere.Some are lucky to have gardens and orchards.Others buy it from markets.Many vendors cut raw mangoes according to the demand.Some use it for pickles,relish,chutneys and even salsa.Another famous recipe is mango rice.
Rice is comfort food for many south Indians.Tangy and spicy.This recipe help you use all the left over raw fruit.
Ideal to eat with yogurt or korma.You can make it for breakfast,lunch or dinner.
Scroll below to read the Mango rice recipe:
1 cup rice washed and soaked in 3 cups of water for 20 mins
1 cup raw mango coarsely chopped
1/2 cup grated fresh coconut (if using dry coconut soak it for 30 mins in half a cup of warm water)
2 medium sized green chillies chopped fine
For the tempering
1/2 tsp mustard seeds
1/2 tsp blackgram / urad dal
1 medium sized dry red chilli broken into 3-4 pieces
1/2 tsp bengalgram / channa dal
1/4 cup groundnuts/cashews
1 sprig curry leaves
1/4 tsp asafoetida / hing
1/4 tsp tumeric / haldi powder
salt to taste
3 tsp groundnut or sunflower oil
Cook soaked rice.Spread out on a large plate to cool.
For mango chilli mixture
Heat 1 tsp oil in a pan and add 1/2 a tsp of mustard seeds.Let it splutter.
Add chopped mango.Cook for 2 minutes.
Add the chopped green chillies. Cook for another minute.
Next add grated coconut, turmeric powder and salt.
Mix well and take off the flame.Let it cool.
Pulse the mango-coconut-chilli mixture twice or thrice in a mixer.
Take care to keep it coarse as we do not want a smooth chutney here.
Heat 2 tsp oil and add the mustard seeds to it.
When they splutter, add bengal gram and black gram.
Add the groundnuts ,cashews and stir-fry till them
Add the red chilly bits, asafoetida and curry leaves.
Stir well and take off the flame.
Add the mango-coconut-chilli mixture along with above tempering to the rice.
Note: You can also use 2 cups of leftover cooked rice instead of fresh rice.
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