When the green mangoes start flooding the market during the month of Feb / March this particular dish is made often in most South Indian households .This is a one pot meal, which can be easily prepared and can be taken for long journeys and picnics and is ideal for lunch boxes.
Recipe taken from Cook and see part -1.
Ingredients
- Raw green mango one big sized,
- Cooked rice 1 cup,
- Sesame Oil ¼ cup or a little more,
- Mustard 1 teaspoon,
- Green chillies 4 (chopped fine )
- Dried Red chillies 4 (broken into two )
- Asafoetida ½ teaspoon,
- Salt 1 ½ teaspoon,
- Turmeric powder ¼ teaspoon.
Method
- Peel the mango and grate it.
- Heat sesame oil, add mustard, green chillies, red chillies, curry leaves, turmeric powder and asafoetida .
- Add grated mango and salt and stir well till its cooked soft.
- In a broad bowl, take cooked rice ,add 1 tablespoon of sesame oil and with a fork fluff it up.
- Add the seasoning , to the rice and mix gently .
- Tangy mango rice is ready.
Note
- Groundnuts or cashewnuts (shallow fried ) can be added to the above mixture to give a crunchy flavour.
- If sesame oil is unavailable , you can use the oil ,you prefer.
- Generally Ponni raw rice or jeeraga samba rice are used to make the Mango rice.
- One can use thinai or varagu rice too to make the above rice . Basmati rice too, can be used .
- Grated coconut and fried fenugreek powder too can be added to the rice .