Come mango season, this is one dish that features in our menu regularly. This is ideal for lunch box too. Everyone in our family loves this. You can prepare the base mixture before hand and mix the cooked rice when required.
For preparing the base mix for the rice
Grated raw mango - 1 cup ( Select mangoes which are not very sour)
For grinding
Grated coconut - 2 tblspn
green chilly - 2 nos
Dry grind the coconut and chilly together and keep it aside.
Seasoning
Gingely oil - 2 tblspn
mustard seeds
chana dal - 1 tspn
red chilly - 2 broken
turmeric powder - 1/2 tspn
curry leaves - few
salt
Method
Take a skillet. Heat oil and do the seasonings. Add the grated mango and saute for few minutes,
till it is cooked. Make sure the grated mangoes retain the shape and not get mashed into a paste. The grated pieces gives a crunchiness while eating the rice.
till it is cooked. Make sure the grated mangoes retain the shape and not get mashed into a paste. The grated pieces gives a crunchiness while eating the rice.
Stir in the grounded coconut-chilly and mix well. Saute for a minute and remove from fire.
The base mix is ready.
Take 3 cups of cooked basmati rice and leave it to cool. Stir in the base mix to the rice and
carefully mix with a spatula with out mashing the rice.
Serve with roasted papad.
carefully mix with a spatula with out mashing the rice.
Serve with roasted papad.
If the mangoes are too sour, add a tablespoon of grated jaggery along with the mango to saute. It will offset the sourness.
During my blogging break, Sunshinemom has given me a virtual bear hug and the official friendship tag. Thanks for the warm hug and the official title.
During my blogging break, Sunshinemom has given me a virtual bear hug and the official friendship tag. Thanks for the warm hug and the official title.
I pass the virtual hug to my fellow bloggers Sagari, Prema,Kalai
