April 27, 2015

Traditional Mango Rice (No Onion and No Garlic)

A quick, easy, tangy, spicy and yummy rice variety that is very apt for the Lunch box. Once you taste it, you will become a fan of this Flavorful Mango rice. Instead of using full raw mango, I prefer slightly ripened mango since it balances the sourness with mild sweet and gives exotic taste...


Ingredients for making Traditional Mango Rice:

(serves 4 people)


Boiled Rice form 250gms of raw rice

Raw mangoes which are slightly yellow but firm 2

Green chillies 2

Red chillies 4

Ginger a small piece of half inch

Grated coconut 3 tb spoons

Fenu greek 1 tea spoon

Hing powder 1/2 tea spoon

Groundnuts, Cashew nuts as you like

Mustard seeds 1 tea spoon

Urad dal and chana dal 1 tb spoons each

Turmeric powder a pinch

Curry Leaves

Ghee and Oil 2 tb spoons each




How to make Traditional Mango Rice?


Boil the rice without sticking to each other and keep aside.

Peel the mango and grate it in a scraper and keep aside.

Heat a pan with 1 tea spoon of ghee.

Fry fenu greek and red  chillies till the fenu greek become golden brown and powder it and keep aside.

Grind coconut, ginger and green chillies to dry powder and keep aside.

 

 

 

 

 

 

 

 

 

Heat a wok with ghee and oil.

Saute it with mustard seeds, urad dal and chana dal. Once they splutter and become roasted add the ground nuts and cashews and give a toss.Add curry leaves and turmeric powder.

 

 

 

 

 

 

 

 

Now add the grated mango with required salt and keep frying in medium flame till the stuff becomes dry and mango is soft.

At this stage add the fenugreek powder and coconut mix and stir well.

 


 

 

 

 

 

 

 

Transfer the stuff to the boiled rice pan and stir gently.

The tangy spicy and flavorful rice is ready.This rice tastes delicious with Roasted gram chutney.








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