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This tangy mango rice is a delightful dish that combines the sharp, refreshing flavor of raw mango with the nutty crunch of peanuts and cashews. The rice is cooked until the grains are separate, mixed with grated mango, and tempered with aromatic spices like mustard seeds, curry leaves, and asafoetida. The dish is finished with a gentle toss on low flame to ensure the flavors are evenly spread. Perfectly paired with a glass of buttermilk,...
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Cook the rice in an open vessel and drain the starch. Ensure the grains are separate. Cool the rice.
Add salt, turmeric powder, and grated raw mango to the cooled rice. Mix thoroughly and keep it aside.
Heat oil in a pan. Add split chickpeas, black gram white, peanuts, and cashewnuts. Sauté on medium flame until light brown.
Add mustard seeds, jeera, curry leaves, and asafoetida to the pan. Stir and turn off the flame.
Add the tempering to the mixed rice and mix thoroughly.
Place the rice on a low flame and toss gently until all the flavors are evenly spread.
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Cooking the rice in an open vessel and draining the starch ensures the grains remain separate and fluffy.
Adding grated fresh coconut enhances the flavor of the dish, but it is optional.
Use medium flame while sautéing the nuts and lentils to prevent burning.
Can I use a different type of rice?
Yes, you can use any small-grain rice like sona masuri or even basmati rice if preferred.
Is grated fresh coconut necessary?
No, it's optional, but it adds a very good flavor to the dish.
Can I skip the nuts?
Yes, you can skip peanuts and cashews if you have allergies or prefer not to use them.
How do I ensure the rice grains are separate?
Cook the rice in an open vessel and drain the starch. Cooling the rice also helps keep the grains separate.
What can I serve with mango rice?
Mango rice is best eaten with a glass of buttermilk for a refreshing combination.
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