This is a traditional South Indian style rice preparation, which is especially popular in Andhra, Telangan and Karnataka. A great way to use up any leftover rice is to prepare this simple and delicious Green Mango Rice.
It is quite similar to lemon rice, curd rice, coconut rice, tomato rice, curry leaves rice and so on, where the ingredients are more or less the same.
As this is a mango season I decided to make a quick lunch meal with green / raw mango. It is a perfect lunch box meal and can be relished with any pickle and chips / papad.
- 1/2 cup rice, soaked for 15-20 minutes
- 1 medium green mango, grated
- 2 tbsp. oil
- 1 tsp. mustard seeds
- pinch of asafoetida
- 1 dry red chily, broken
- 1 tsp. urad dal (split green gram)
- 1-2 sprigs curry leaves
- salt to taste
- pinch of turmeric powder
- 1 tbsp. roasted peanuts
- 1/2 tsp. grated mango, few curry leaves and chopped fresh chilies to garnish (opt)
Pressure cook the rice in 3/4 cup water for 1 whistle. Spread on a plate to cool down.
Heat oil in a pan and temper with mustard seeds, asafoetida and dry red chily. After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds.
Add the rice, salt, turmeric powder and roasted peanuts. Saute on low flame for 1-2 minutes. Serve, garnished with grated mango, curry leaves and chilies.