Name: Raw Mango Rice recipe by Sathya Priya Karthik at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 1/2 cup raw rice; 1 cup grated raw mango (packed); 1/4 tsp Turmeric powder; Salt as per taste; 1 tbsp oil; 1/4 tsp mustard seeds; 1 tsp cashew; 1 tbsp Chana dal (you can substitute with peanuts); Few curry leaves; 1 slit green chili

Ingredients Serving: 2

1 1/2 cup raw rice
1 cup grated raw mango (packed)
1/4 tsp Turmeric powder
Salt as per taste
1 tbsp oil
1/4 tsp mustard seeds
1 tsp cashew
1 tbsp Chana dal (you can substitute with peanuts)
Few curry leaves
1 slit green chili

Instructions

Wash raw mango and peel the skin off. Grate mango using fine grater.
Pressure cook washed rice with 3 cups of water for 2-3 whistles. Cool and keep it aside.
Add oil to the pan. When the oil is hot, add mustard seeds.
Mustard seeds will start to pop. Now add cashew and chana dal. Saute till they turn golden brown. If you are adding peanuts you can add it now and saute till they turn brown and crunchy.
Add in curry leaves and slit green chili in the pan, saute it for a few seconds.
Add the grated mango and saute it just for 2 minutes or until it oozes out it's water.
Add turmeric powder and required salt to the pan. If you feel its going to be dry add only little amount of water and boil it.
Finally add cooked and cooled rice to the pan.
Give a mix of all the ingredients. If the pan is not enough to mix, transfer the mix to a large bowl and mix thoroughly. Mango rice is ready to be relished. We had this with a thick coconut chutney.

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