Mango Rice (Mangow Ricce)

Written By Lucy Pinder on Thursday, September 24, 2009 | 10:44 PM


Ingredients
4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil
Method:
  • Cook the rice and spread on a platter to cool.
  • Set aside.
  • For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
  • Add half the grated mango.
  • Blend into a fine paste.
  • Set aside.
  • For tempering heat up the oil in a heavy frying pan.
  • Add mustard, chana daal, red chilli, and curry leaves.
  • When the mustard seeds splutter, add the peanuts.
  • Once the dal is golden, add the remaining mango.
  • Sauté for a few minutes over a medium heat, until the mango is cooked.
  • Now add the masala.
  • Cook until the raw smell disappears.
  • Remove from heat up and set aside.
  • When the rice is cool, add salt to taste and extra curry leaves.
  • Stir in the masala little by little, until well blended.
  • Serve hot with fried.

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