Mango Rice

This khatta rice used to be a part of our Summer lunches. A nice blend of tastes of raw mango with peanuts. It is a very easy recipe yet a perfect lunch option. You don't even need anything else with it as side dish except from Curd and a spicy pickle.

Ingredients :

1. Long grain rice- 1 cup
2. Raw mango- 1
3. Green chilly- 2
4. Turmeric powder- 1/2 tsp
5. Salt to taste
6. Peanuts- 1/2 cup
7. Mustard seeds- 1/2 tsp
8. Ghee- 1 tbs
9. Hing (asafoetida)- 1/2 tsp
10. Cumin powder (roasted)- 1/2 tsp
11. Curry leaf- 10
12. Oil
13. Urad daal- 1/2 cup


Procedure :

Soak the rice in water for half an hour. Meanwhile , make small thin slices of the raw mango. Heat 3 to 4 tbs oil in kadhayi and fry the peanuts until they turn brown. In the same oil fry the urad daal until they turn brown. In a separate kadhayi heat 2 tbs oil and add mustard seeds , curry leaf. When they are fried properly , add the mango pieces and turmeric , hing , green chilly , cumin powder and a little salt. Let them get fried properly for 3 to 4 minutes. Add the fried peanuts to it and cook for another 2 to 3 minutes. Cook the rice separately and keep them aside. Now add the rice to the peanut mixture. Slowly mix everything without breaking the rice grains. Adjust salt level and heat the rice for 1 to 2 minutes. Then add the ghee to the rice. If needed you can add lemon juice but that will add extra sourness to the Mango rice.

Sending this to the My favorite dish event.