Mango Rice By ushaparasuram
by ushaparasuram
26 Oct 2005
This recipe has been viewed 3318 times
Tip: for those who want to avoid coconut adjust the quantity of dals accordingly.
Mango Rice By ushaparasuram recipe - How to make Mango Rice By ushaparasuram
Preparation Time: Cooking Time: Total Time:
Cooked Rice – 1 cup
2 medium sized raw mangoes
3 tbsp grated coconut
2 tsp chana dal (split Bengal gram)
1 tsp urad dal (split black lentils)
2 tsp sesame seeds (til)
1/4 tsp fenugreek (methi) seeds
3 red chillies
For Tempering
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 1/4 tsp asafoetida (hing) powder
curry leaves (kadi patta)
salt to taste
1 tbsp peanuts
10 cashewnuts (kaju)
Method
- Peel the raw mangoes and cut them into ½” pieces.
- Dry roast the grated coconut, bengal gram dal, udad dal, sesame seeds, fenugreek seeds and red chillies till light brown and powder it.
- Take oil in a pan and fry the groundnuts and cashew nuts till golden brown and keep aside.
- Heat the same oil and add mustard seeds, when it crackles add asafoetida powder and fry for a minute, add the curry leaves,
- Add the cut mango pieces and sauté for a minute, then add the powdered masala, add salt and mix well.
- Add the cooked rice and mix well to coat evenly with the masala.
- Decorate with the fried cashew and groundnuts and serve hot with any raita of your choice.
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