Mango Rice

Growing up, I eagerly waited for Mango season. My grandpa’s orchard would yield 12 different varieties of mangoes every season. My grandma would pick this variety called ‘Killi Mooku” (Parrots beak), which is a well grown, firm & green mango used to make mango rice. It’s one of those summer ecstasies that made its way to my lunch box. I miss that variety of mango, but I am glad this rice can still be made with any green & firm mango.

Desika Products:

Seeraga Samba Rice, Chana Dal, Turmeric Powder, Hing powder, Peanut Oil

RECIPE FOR MANGO RICE

Ingredients:

Serves: 4

Cooked Seeraga Samba Rice - 4 cups

Grated Raw Mango (green mango) - 2 cups

Chana Dal - 1 tsp

Green chilies - 4

Curry leaves - 2 sprigs

Mustard Seeds - 1/2 tsp

Onion - 1

Turmeric powder - 1/2 tsp

Hing - 2-3 pinches

Oil - 2 tblsp

Instructions:

1. Peel the skin from the green and firm mangos and grate it to ensure you have 2 cups.

2. Chop the onions finely.

3. Grind the green chilies with little salt coarsely and set aside.

4. In a kadai, heat up the oil and add mustard seeds. Once they sputter, add the chana dal.

5. Roast the Dal until it turns golden brown then add the chilies from Step 3 and curry leaves. Sauté well.

6. Now, add the chopped onion, turmeric powder, Hing and sauté so that everything mixes together nicely

7. Once the onions turn brown & translucent, add the grated mango, and salt. Once again, sauté thoroughly until the raw smell goes away from the grated mangoes.

8. Turn off the stove and allow this to cool for some time.

9. Once cooled, add the cooked rice to this and combine well. Make sure to check for salt.

10. Yummy Mango rice is ready to enjoy!

Tips & Tricks:

• This recipe can be made using any rice variety. I use seeraga samba as it is the usual rice type my family eats.

• While choosing mangoes, choose the green & firmer one, Here in US, some mangoes look green, but they are ripe. Choosing a firmer one ensures that it will have the sour/tart taste which is a must for yummy tasting Mango Rice.

• You can roast pine nuts in oil until they turn golden brown and add to the rice. This gives it an extraordinary taste!