Ingredients - Serves 3-4
- 1½ cup grated raw mango, packed
- 1½ cups uncooked long-grain rice
- 3-4 green chillies, slit lengthwise (adjust based on your spice/heat tolerance)
- 1 tbsp split chickpeas (chana dal)
- 2 tsp black gram (urad dal)
- 4-5 dried red chillies, broken into small pieces
- 1 tsp mustard seeds
- 8-10 curry leaves
- 1 tsp turmeric powder
- a pinch of asafoetida (hing)
- 2 tbsp oil
- Salt, to taste
Steps
- Cook the rice separately
- Spread out on a large tray to cool. This will also keep the grains separate
- Heat the oil in a large saucepan. Fry the split chickpeas (chana dal) and black gram (urad dal) until slightly brown. Add the dried red chillies and mustard seeds
- When the mustard seeds start to splutter, add the curry leaves, green chillies and asafoetida (hing)
- Once the curry leaves wilt, mix in the raw mango, turmeric and cooked rice.
- Turn off the heat, season with salt and mix well. Serve hot
An {electric rice cooker} can be useful
The sourness of the dish will depend on the sourness of the raw mango. Reduce the amount to 1 cup if the mangoes you have are too sour
By Sirisha Tadimalla on