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A rice variety from South India ideal for summers - Tangy, Zingy & Fresh !!
Grate the raw mangoes & keep aside.
In a kadhai, add oil, once the oil is hot, Add mustard seeds, let it splutter then add the chana dal, groundnuts, dry red chilly & green chillies along with curry leaves.
Stir the mixture well & then add the grated raw mango. Mix well, add salt & turmeric powder. Let the mangoes cook well. You may reduce the flame to low while cooking the mangoes so that it doesn’t get burnt or stick at the bottom.
Add the boiled rice & stir well. Cover the kadhai & let it cook for around 5 mins on a low flame so that everything mixes well.
Switch off the gas.
Its upto you to serve it hot or at room temperature. Usually down south we serve all such rice dishes in room temperature along with some fried papad or vadam with some curd & pickle on the side.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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