Raw Mango Rice


A tangy, nutty flavorful rice delicacy which is made in many South Indian and Maharashtrian homes as a breakfast, lunch or dinner dish. 

Ingredients

1 cup long grain rice, cooked in such a way that each grain is separate, once cool mix 1/2 medium sized raw mango grated , salt as required, a pinch of sugar.  Mixing with a gentle hand is the best.

For the tempering

2 tspn coconut oil
Mustard seeds
Asafoetida               
Turmeric powder
3 green chillies chopped
Some curry leaves
A tsp of split black gram lentil
A handful of groundnuts
1/2 cup freshly scraped coconut 

Method

In a pan take some coconut oil, add mustard seeds wait for them to splutter, add little turmeric powder and a pinch of asafoetida, curry leaves, add the lentil, groundnuts, saute till crisp, add the chillies, now add the rice and mix well, add the coconut just two minutes before putting the flame off. Mix well, garnish with freshly chopped coriander and serve as is or with the summer special mango pickle.