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Wednesday, 14 September 2011

Mango Rice

Rice: ½ kg
Raw mangoes: 2
Grated coconut: 1 cup
Oil: 5-6 tsp
Mustard: 3-4 tsp
Bengal gram: 2 tsp
Urad dal: 2 tsp
Fenugreek seeds: 2 tsp
Ground nut: 5-6 tsp
Red chillies: 10-12
Curry leaves: 4-5 springs
Turmeric: ½ tsp
Coriander leaves: 2-3 tsp
Asafoetida: A pinch
Salt: To taste

Cook the rice and allow it to cool by spreading it out on a plate. Once it has cooled, add salt and two tablespoons of oil to the rice. Grate the mango and grind it with coconut, two tablespoons of mustard and 10 red chillies and keep the paste aside. Heat the remaining oil and add mustard, urad dal, groundnut, hing, curry leaves and two red chillies. Add turmeric and sauté well. Add the grinded mango paste and stir fry for 2-3 minutes and add coriander leaves after removing from the flame. Add the mixture on the rice and mix it well. Dry roast fenugreek seeds and crush well before sprinkling it on top of the rice before serving.

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