Name: South Indian Coconut Mango Rice
Prep time: 10 min
Cook time: 10 min
Total time: 140 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Cooked Rice, cooled to room temperature; 50 g Raw Mango, peeled and finely grated; 50 g Freshly Grated Coconut, fresh only (do not use desiccated); 1 tsp Mustard Seeds, rai; 1 tsp Split Black Gram, urad dal; 1 tsp Split Bengal Gram, chana dal; 2 tbsp Peanuts, peanuts; 2 Dried Red Chili Peppers, broken; 2 Green Chili Pepper, slit; 10 Curry Leaves, fresh; 2 tbsp Coconut Oil, for authentic coastal flavor; 1 tsp Salt, to taste

2 hr 20 mintotal

20 min hands-on2 hr hands-off

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat coconut oil in a wide, heavy-bottomed pan on medium flame. Coconut oil is crucial here for the authentic coastal aroma.
Add the mustard seeds and let them splutter completely.
Add the urad dal, chana dal, and groundnuts (peanuts). Fry patiently on low-medium heat until the lentils turn golden brown and the peanuts are roasted and crunchy.
Add the broken dry red chilies, slit green chilies, and fresh curry leaves. Sauté for a few seconds until they crackle and become fragrant.
Lower the heat to a minimum. Add the finely grated raw mango. Sauté for exactly 1 minute just to soften it slightly and release its tangy juices.
1 min
Add the freshly grated coconut and salt. Mix quickly for 30 seconds. Do not overcook the coconut, or it will lose its fresh, sweet flavor.
30 sec
Turn off the heat. Add the cold cooked rice to the pan.
Gently toss and mix everything together until the rice grains are uniformly coated with the mango-coconut mixture. Let it sit for 5 minutes before serving so flavors meld.
5 min

How to tell it's done

Soft rice grains coated in a moist, juicy coconut-mango mix, contrasted by highly crunchy roasted lentils and peanuts.

Nutrition

Per serving, from 2 servings.

Estimate: FairA few trace ingredients are left out.

496kcal

Where the calories come from

Protein8.8 g7%
Carbohydrate55 g44%
Fat27.4 g49%

Sugars: 6.2 g
Saturated fat: 19.4 g
Fibre: 5 g
Sodium: 1175 mg
Potassium: 318 mg
Calcium: 38 mg
Iron: 1.8 mg

Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Avoid turmeric in this specific recipe. Keeping the rice pristine white highlights the beautiful yellow and green specks of mango, chilies, and curry leaves.

What to serve it with

A fantastic, refreshing meal for hot days. Needs no gravy; just serve with a side of crispy fryums, papad, or potato fry.

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