Padmas Navaruchi

SUMMER IS SETTING IN, AND SO IS THE SEASON OF RAW MANGOES, SO YOU CAN MAKE YUMMY RAW MANGO RICE.

Do you agree with me? Don’t you relish hot, spicy, sweet, and sour raw Mango Rice?

This dish is a starter for the UGADI FESTIVAL IN SOUTH INDIA.

This recipe needs only a few ingredients which is available in your kitchen and takes a few minutes if you have cooked rice.

You need to make a nice garnish or TADKA and mix cooked RICE.

Actually the raw Mango rice can be done in 2 ways. One is yellow color and other is red color.

Yellow,Raw Mango Rice is made with RAW MANGO (grated and squeezed) and then used with the green chili garnishing.

Red Mango Rice is made with the Red chutney in which we use Raw mango (grated, ground with Red chili, fenugreek seeds, salt, and hing).

Today I shall be showing the simplest yellow Raw Mango rice.

FRIENDS, THIS (mango rice) DISH IS EXCLUSIVELY FOR MY NORTH INDIAN FRIENDS, AS THEY MAY NOT KNOW THIS METHOD

.Let us now quickly know about the ingredients needed for making MANGO RICE.

INGREDIENTS FOR RAW MANGO RICE:-

• Cooked rice- 1 big bowl
• Raw mango of sour variety- 1 medium (grated)
• Grated coconut-1/2 cup(fresh)
• Groundnuts-1 tablespoon
• Chana dal-1 teaspoon
• Urad dal-1 teaspoon
• Mustard-1 small teaspoon
• Turmeric-1/2 teaspoon
• Asafoetida-1 big pinch
• Salt -1 teaspoon.
• Green chillies- 2-3 roughly chopped.
• Fresh coriander leaves, big tablespoon finely chopped
• Fresh curry leaves- 1 tablespoon finely chopped
• Oil for garnishing- 2 tablespoons
• Roasted methi powder-1/2 teaspoon (optional)

METHOD OF GARNISHING RAW MANGO RICE:-

• Keep a Steel kadhai to heat on medium flame, and add 2 tablespoons of oil into it.

• When oil gets heated, add mustard seeds and hing to it.

• Now add groundnuts and saute till it cracks.

• Add chana dal and urad dal, too. Saute till it gets a golden brown color

• Now is the time to add green chilies, turmeric, and curry leaves.

• Add cooked rice to the garnish in the kadhai and give it a good mix.

Now, add salt to the grated mango. keep aside.

• After mixing the rice, add the juice of the grated mango and mix well.

• At last you can sprinkle methi powder, fresh coriander leaves, and fresh coconut gratings.

• TASTE FOR THE SALT AND SOURNESS AND ADJUST IF NEEDED.

• SERVE HOT IN LUNCH, DINNER, OR EVEN IN BREAKFAST, IT IS YUMMY ALWAYS.

HOW WAS THIS?TRY AND COMMENT.