Raw mango rice: a seasonal tweak to your rice recipe

Kerala is enjoying its annual mango shower. Mangoes blend in perfectly to all the meals and desserts of Keralites during this time of the year. As mampazha pulissery, tender mango chutney, pickles, squashes and payasam, there is an essence of mango in every meal of a Keralite during this season. So here we present raw mango rice, a spicy, tangy main course to go with pickle for lunch. For those who get bored with the usual white rice and gravy combo, raw mango rice is a perfect blend of rice with hot and sour mango chutney.

1 sour raw mango, grated
½ tsp cumin seeds
1 tsp mustard seeds
1 tbsp gram dal
3-4 cashews
2 tbsp ground nuts
2-3 sprigs of coriander leaves
2 sprigs of curry leaves
½ tsp fenugreek seeds
2 cups of basmati rice, cooked
3-4 red chillies, chopped
1 tsp red chilly powder
A pinch of sugar
Salt to taste

2 tbsp oil.

Heat oil in a pan.
Splutter mustard seeds, coriander seeds and fenugreek seeds.
Add ground nuts, gram dal and cashew nuts and fry till they turn golden.
Add chopped red chillies and curry leaves.
Add grated raw mango.
Add red chilli powder.
Add salt and sugar.
Mix the masala well until the grated mango loses its rawness.
Add rice and mix well.
Garnish with coriander leaves.

Serve hot with tender mango pickle and yogurt.  

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