Chatpatta Mango Rice

To make Chatpatta Mango Rice, start by heating coconut or mustard oil in a pan. Add mustard seeds and let them splutter, then add cumin seeds, fenugreek seeds, and curry leaves. Next, sauté red chillies, peanuts, and cashews until golden brown. Add urad dal and soaked chana dal, cooking until lightly browned. Stir in grated raw mango, red chilli powder, turmeric powder, and salt, cooking until the mango softens. Finally, mix in desiccated coconut and precooked rice, ensuring everything is well combined and heated through.

Yes, Chatpatta Mango Rice is suitable for vegan diets as it contains no animal products. The dish is made with raw mango, spices, and nuts, making it a flavorful and nutritious option for those following a vegan lifestyle.

If you can't find raw mango, you can substitute it with green apples or unripe papaya for a similar tangy flavor. However, keep in mind that the taste may vary slightly, so adjust the spices accordingly to maintain the dish's signature flavor.

To store leftover Chatpatta Mango Rice, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply microwave or sauté in a pan until heated through. You may want to add a splash of water to prevent it from drying out.

Chatpatta Mango Rice pairs wonderfully with a variety of dishes. You can serve it alongside a refreshing cucumber raita, a tangy tomato chutney, or even a simple vegetable curry to complement the flavors. For a complete meal, consider adding a side of crispy papad or a salad.