Mango Rice is strongly flavoured with the grated mango to give a tangy taste and fulfill your urge of having raw mango. The spices, nuts and herbs used gives a flavour to this rice, as well as nutrition. For the best taste and texture, the mango should be really raw and the green colour gives the perfect recipe. Mango rice is useful for lunch box as it can be made instantly.
Sometimes and not always, the deal between the seller of mangoes who has the mango grove sells only the mangoes to the buyer. But the maintenance of the trees and the security of the grove will be in the hands of the buyer. So the person who has mango grove sells the mangoes for one year or two years and get the annual income. But certain percentage of mango, the buyer has to give it to the seller. During this time, we get so much mangoes, that we distribute the mangoes to all the relatives, friends and neighbors. In the matter of 2 to 3 days the mangoes start to get ripen. So usually at this point, we make raw mango pickles and some mangoes we usually grate in huge quantity, and mix this with salt and refrigerate it. This grated mango is used later on to make mango rice or grated mango pickles. Some instant mango pickles are also made, which stays in the refrigerator for some days, which i would be blogging very soon. Some mangoes, which are especially meant for pickles that stays for months are made, requiring a special and long process.
I remember, this dish though made often in our houses during the mango season, but one special occasion, a day before the vilage fair in our grandparents place, which usually during our summer vacation, was a must. Since the next day is usually served non veg and lot of work was involved, the previous day, this instant recipe was served to a lot of guests with raw banana bajjis or dal vadas in the plaintain leaf.
Though I got so many mails for the recipes to be blogged, I chose to blog this instant rice recipe for my friend who wanted some recipes for her son's lunch box. I would love to blog for this cute kid, who is of my daughters age as I can relate to their taste and preferences in a better way, who always are fussy sometimes and goes by the texture and new taste.
Ingredients:
1. Cooked Rice - 2 cup
2. Raw mango - 1 no.
3. Mustard seeds - 1 tsp.
4. Cumin seeds - 1 tsp.
5. Split black gram/urad dal - 1 tsp.
6. Bengal gram/channa dal - 1 tsp.
7. Red chillies - 3 to 4 nos.
8. Curry leaves - 6 to 7 leaves
9. Cashew nuts - 6 to 7 nos.
10. Chilly powder - 1/4 tsp.
11. Turmeric powder - a pinch
12 Asafoetida - 1 pinch
12 Asafoetida - 1 pinch
13. Oil - 2 tbsp.
14. Salt to taste
Cooking Method:
1. Grate the mango finely. For more textured and tangy taste, do not peel the skin of the mango depending upon individual choice.
2. To this grated mango, add salt and chilly powder and keep it aside.
3. Heat oil in the pan and add mustard seeds. Once this splutters, add cumin seeds, asafoetida, split black gram, bengal gram, curry leaves, red chillies one by one giving half a minute time for each ingredient. Let the flame be low to medium. Make sure, the lentils are not burnt.
4. Then add cashew nuts and turmeric powder and give it a though stir.
5. Finally add the raw mango mixture to this and cook for 4 to 5 minutes so that it blends with the tempering. Switch off the flame and allow to cool.
6. Take rice in a seperate large bowl and mix this raw mango fry, adding little at a time. Adjust the taste and add the mixture. If in any case the mixture is more, this can be refrigerated and can be used in a week's time.
7. Enjoy this instant mango rice with a dal vada or raw mango bajjis.
