The high winds during the recent cyclone brought down 2-3 Mango trees in our Apartments and we all got a few mangoes. Hard to believe that it has been almost a month now and sad to notice that the people are still picking up their lives. The interior villages are yet to get electricity supply. I wanted to make pickles out of it but since the fallen mangoes might have been bruised I was not sure how long the pickles would keep. It was too sour to use in sambar too so without wanting to waste those plump mangoes, I made this quick rice which happens to be very tangy which would be great to pack for lunch boxes.
Our Favorite Video:
- Cooked Rice – 1-1/2 cups
- Raw mango – 1
- Green Chillies – 2
- Dry whole red chillies – 2
- Mustard seeds – 1/2 tsp
- Urad Dal – 1 tsp
- Channa Dal – 1/2 tsp
- Curry leaves – 1 sprig
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Oil – 2 tbsp
Wash and peel the skin of the mango. Grate the mango, discard the seed and keep aside. Finely chop the green chillies.
Heat a kadai with oil. Add the mustard seeds, once they splutter add the urad dal, channa dal, broken whole red chillies and roast till they become golden brown. Now add the chopped green chillies, curry leaves, turmeric powder and sauté for a minute.
Now add the the grated mango and salt and sauté till they the mangoes shrink in size and the raw smell disappears. This will take 2-3 min.
Add the cooked rice to the kadai and mix well. Check salt and serve hot with vadams or chips.
- You can save and use a few chopped mango pieces too along with the grated mango while sautéing to get a good taste.
- Another way is to grind together grated mango, grated coconut and green chillies and follow the recipe before mixing the rice.
This tangy and colorful mango rice is off to my event Let’s Cook ~ Rice