Name: Traditional Raw Mango Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2½ cup Cooked Rice, cooled completely; ½ cup Raw Mango, peeled and grated tightly packed; 2 tbsp Peanuts, peanuts; 1 tsp Mustard Seeds; 1 tbsp Split Bengal Gram, chana dal; 1 tbsp Split Black Gram (Skinless), urad dal; 10 Curry Leaves; 2 Green Chili Pepper, slit; 2 Dried Red Chili Peppers, broken; ¼ tsp Ground Turmeric; ¼ tsp Asafoetida, hing; 2 tbsp Cooking Oil, sesame or peanut oil preferred; ¾ tsp Salt, to taste

25 mintotal

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Ensure your cooked rice is fluffy and completely cool to room temperature. Spread it on a wide plate if needed.
Heat oil in a kadai (pan) over medium heat. Add the groundnuts and roast them until they are crisp and golden. Remove them with a slotted spoon and set aside.
In the same hot oil, add mustard seeds and let them splutter.
Add split bengal gram (chana dal) and split black gram (urad dal). Fry on low heat until the dals turn a beautiful light golden brown.
Stir in the dry red chillies, slit green chillies, curry leaves, and asafoetida (hing). Sauté for 10-15 seconds until aromatic.
10 sec–15 sec
Add the grated raw mango, turmeric powder, and salt. Sauté on low-medium heat for 2-3 minutes just until the raw edge of the mango softens.
2–3 min
Turn off the heat. Add the cooked rice and the roasted groundnuts to the pan.
Gently toss and mix everything together until the rice is evenly coated with the yellow tangy mixture. Let it rest for 15 minutes before serving for the flavors to meld.
15 min

How to tell it's done

Bright yellow, fluffy rice with an addictive mouth-watering tanginess and satisfying crunch from the roasted dals and peanuts.

Getting it right

Tip

Depending on the sourness of your raw mango, you may need to adjust the quantity. Taste a small piece of mango before cooking.

What to serve it with

A fantastic travel or lunchbox option. Serve simply with plain roasted papad or potato fry.

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Ingredients