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Raw mango rice (Mangai sadam /kachchi kairi chawal)

Servings: 2
Soaking time: 20 minutes.
Boiling time: 10 minutes.
Preparation time: 5 minutes.
Seasoning time: 7 minutes.
Total time: 22 minutes.

This is the month of summer in India, mango is easily available, and so I am trying to upload so many recipe prepared with either raw or ripe mangoes. If raw mango is still available at your place, do try and check out the taste it carries!!!

Pamper your taste bud with delicious raw mango rice….

Raw mango protect against harmful effect of the harsh sun.

Ingredients:

Basmati rice: 1 cup
Raw mango: 1 no. (Small)
Peanut: 2 tablespoon
Ghee (clarified butter): 1 teaspoon
Salt: half teaspoon
Cumin: ½ teaspoon
Mustard seed: ½ teaspoon
Chana dal (split Bengal gram): 1 tablespoon
Urad dal (split black gram): 1 tablespoon
Red chilli: 1 no.
Curry leaves: 1 twig
Green chilli: 2 no.
Asafoetida: 1 pinch
Water: 2 cup

Preparation:

Clean and wash rice. Soak it into water. Keep aside for 20 minutes.
Peel off raw mango, grate the mango and keep aside.
Slit green chilli longitudinally, keep aside.

Method:

Cook /steam the rice along with salt. You can cook rice into rice cooker/pressure cooker. Keep aside.

Seasoning:

Heat ghee, in a fry pan and roast the cumin along with mustard seed, sputter it for few seconds add chana dal and urad dal fry till light brown colour appears.
Add red chilli and peanuts, stir fry on lower flame for couple of minutes or till peanuts become crisp and light brown in colour; add curry leaves, green chilli ,fry for a minute, put off the flame and add asafoetida powder.
Take mixing bowl, put rice and grated raw mango into the mixing bowl; add this prepared seasoning over this. Mix thoroughly and serve hot or warm as you wish.
Tangy Raw mango rice (Mangai sadam /kachchi kairi chawal) is ready to be served serve.