Variety rice such as lemon rice, tomato rice, and this raw mango rice is very popular in south India. It’s quick, satisfying, and also a great picnic/pack along food.
Today, this was our nice, filling lunch.
One thing is to make sure the mango is fully green/unripe/firm and white on the inside. It should be tangy and a bit sour like a lemon.
- 2-3c cooked rice
- 1 raw mango, grated
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- sprig of curry leaves
- 4 green or red chilies, slit
- 1 Tbs channa dal and urad dal
- 2-3 Tbs cashews or peanuts
- pinch of hing
- 1/4 tsp turmeric powder
Cook the rice and spread it on a plate to cool, keep the grains separate. Grate the mango.
Once dals start to roast, add the nuts, then the hing and turmeric. Turn off the heat, stir in the grated mango, salt, then the rice. Mix well.
Optional: that ubiquitous coconut 😀