4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil
How to make mango rice:
• Cook the rice and spread on a platter to cool.
• Set aside.
• For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
• Add half the grated mango.
• Blend into a fine paste.
• Set aside.
• For tempering heat up the oil in a heavy frying pan.
• Add mustard, chana daal, red chilli, and curry leaves.
• When the mustard seeds splutter, add the peanuts.
• Once the dal is golden, add the remaining mango.
• Sauté for a few minutes over a medium heat, until the mango is cooked.
• Now add the masala.
• Cook until the raw smell disappears.
• Remove from heat up and set aside.
• When the rice is cool, add salt to taste and extra curry leaves.
• Stir in the masala little by little, until well blended.
• Serve hot with fried.
