The tanginess of raw mangoes combines with the sharp flavours of mustard in this recipe. A popular preparation in many South Indian homes during the seasons when raw mangoes are in abundance, raw mango rice is a simple and delicious recipe. Here is this recipe from Cooking at Home with Pedatha, our Vegetarian Cookbook of South Indian Andhra Recipes.
Ingredients:
- Uncooked rice 2 cups
- Sour raw mango 1, medium
- Turmeric powder ½ tsp
- Oil 3 tbsps
- Salt to taste
The tempering
- Bengal gram 1½ tsps
- Split black gram (husked) 2 heaped tsps
- Mustard seeds 1 tsp
- Red chillies 3-4, nicked at tail with stalks retained
- Asafoetida powder ¼ tsp
- Curry leaves 10-12
- Roasted peanuts 2 tbsps
The paste
- Mustard seeds 1 tsp
- Fresh coconut ½ cup, grated
- Green chillies 1-2, whole with stalks removed
- Coriander leaves 1 tbsp
Method:
- Boil the rice with the turmeric powder. Each grain of the cooked rice must be separate but soft. Strain and cool.
- Wash, peel and grate the mangoes. Set aside.
- Grind the ingredients for the paste to a fine consistency, using very little water.
- Heat the oil for tempering. Add the grams, and as they turn golden, pop the mustard. Lower the flame and add the other ingredients of the tempering.
- Add the grated mangoes and stir for 2-3 minutes. Add the paste and stir for a minute.
- Finally, add the cooled rice and salt, mix well and switch off the flame.
Serve hot with some crispies such as Vadiyalu (Andhra fries) or papads.
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