easy mango rice recipe | Indian mango rice recipe
Raw mango rice is delicately spiced vegan & gluten-free.Can be made with left-over rice too. Learn how to prepare mango rice here.
Servings: 2
Equipment
- saucepan
- pan
- tray
- spatula
- grater / food processor
Ingredients
- 1 cup rice washed and soaked in 3 cups of water for 20 mins
- 1 cup raw mango coarsely chopped
- ½ 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
- ½ teaspoon mustard seeds/rai
- ½ teaspoon blackgram / urad dal
- 1 medium sized dry red chilli broken into 3-4 pieces
- ½ teaspoon Bengal gram / channa dal
- ¼ cup groundnuts/cashews
- 1 sprig curry leaves
- ¼ teaspoon asafoetida / hing avoid if gluten-free
- ¼ teaspoon tumeric / haldi powder
- salt to taste
- 3 teaspoon groundnut or sunflower oil
Instructions
For rice
- Cook soaked rice.Spread out on a large plate to cool.
For mango chilli mixture
- Heat 1 teaspoon oil in a pan and add ½ a teaspoon 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.
For tempering
- Heat 2 teaspoon 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.
- Mix well.
Notes
Note: You can also use 2 cups of leftover cooked rice instead of fresh rice.