Hello Everyone! Long time since my last post. Today I am sharing a new recipe that we tried out at home for lunch. With my in laws here and our love for mangoes in the season for mangoes, this was bound to be tried out! So here I am writing down the recipe for the yummy mango rice. Both for all of you who want to try this at home and as a record for me to try it later. Let's get started:
1 tbsp Red Chilli Powder
2 tbsp of fresh grated coconut
2 Red chillies
1/2 tsp Fenugreek seeds
Fresh Curry leaves and Cilantro leaves
Salt
1/4 tsp Mustard seeds
1/2 tsp Urad dhal
1/2 tsp Channa dhal
1 tbsp Groundnut
Salt to taste
Required amount of Gingelly Oil
Turmeric Powder
2) Dry roast the Fenugreek seeds in a pan.
3) Add all the ingredients in the Grinder and make a fine paste. Add little salt while grinding.
4) Keep the Basmati rice to cook with little less water, so the rice grains are separate (not sticky). I used long grain basmati rice. After cooking the rice, spread the rice on a large plate and allow to cool. Sprinkle a tsp of Gingelly oil on it. It ensures the rice grains are not sticky.
5) In a pan, add 2 tbsp of Gingelly oil and when it heats add the mustard seeds, urad dhal, channa dhal and Groundnut. Allow the mustard seeds to sputter and the dhals to turn slightly brown in color. Add the turmeric powder, the ground paste and little water. Turn the heat to a low flame and cook slowly for 5-10 mins. Add red chilli powder and salt to taste. You can add some curry leaves to this as well.
6) Cook until the oil starts to separate out of the paste. Turn off the flame.
7) Add this paste over the cooked, cooled rice. And mix gently.
Your yummy mango rice is ready to be had. You can have it with little curd and pappad. Enjoy!
Do comment and let me know how you liked it!
Ingredients:
1 cup Basmati Rice1 tbsp Red Chilli Powder
To Grind:
2 small green mangoes2 tbsp of fresh grated coconut
2 Red chillies
1/2 tsp Fenugreek seeds
Fresh Curry leaves and Cilantro leaves
Salt
For Tadaka:
Hing powder1/4 tsp Mustard seeds
1/2 tsp Urad dhal
1/2 tsp Channa dhal
1 tbsp Groundnut
Salt to taste
Required amount of Gingelly Oil
Turmeric Powder
Method:
1) Grate the green mangoes after peeling them.2) Dry roast the Fenugreek seeds in a pan.
3) Add all the ingredients in the Grinder and make a fine paste. Add little salt while grinding.
4) Keep the Basmati rice to cook with little less water, so the rice grains are separate (not sticky). I used long grain basmati rice. After cooking the rice, spread the rice on a large plate and allow to cool. Sprinkle a tsp of Gingelly oil on it. It ensures the rice grains are not sticky.
5) In a pan, add 2 tbsp of Gingelly oil and when it heats add the mustard seeds, urad dhal, channa dhal and Groundnut. Allow the mustard seeds to sputter and the dhals to turn slightly brown in color. Add the turmeric powder, the ground paste and little water. Turn the heat to a low flame and cook slowly for 5-10 mins. Add red chilli powder and salt to taste. You can add some curry leaves to this as well.
6) Cook until the oil starts to separate out of the paste. Turn off the flame.
7) Add this paste over the cooked, cooled rice. And mix gently.
Your yummy mango rice is ready to be had. You can have it with little curd and pappad. Enjoy!
Do comment and let me know how you liked it!
