Since rice is our staple dish, most of us prefer having it for lunch. But in this extremely hot and annoying summer, having hot sambhar, rasam or kuzhambu everyday does not seem very preferable at home. Moreover, standing near the stove for a long time has also become a bit of a task in this heat. So, let’s see how we can make our summers a bit more easy and yummy with this tangy mango rice.
Summers mean mangoes to a lot of us. Especially to those, who grew up with a mango tree in their backyard. To truly embrace the summer, I thought of making use of the abundantly available raw mangoes. Who doesn’t like the smell and tart of mangoes wafting through the kitchen on a warm sunny day ? It is absolutely heavenly.
But on top of all that, the most inviting thing about this recipe is that, it is so easy to make. Just boil some rice on the cooker, and make the mango paste, mix them together and voila ! there is your meal. I call it a meal because personally, I don’t think it requires another elaborate accompaniment. A simple cup of curd and freshly fried appalam (paapad) are enough to make this a very wholesome meal. Further more, this tangy mango rice is made without onion and garlic, so this is perfect for even fasting days and such.
- 3 Cups Cooked rice
- 1 Raw Mango
- 1/4 Cup Peanut
- 1/4 Cup Coconut Grated
- 1 inch Ginger
- 1 Green Chilly
- Few Curry leaves
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Chana dal
- 1/2 tsp Turmeric powder
- 1 tsp Red chilly powder
- Salt To taste
- In a pressure cooker, cook the peanuts for 2-3 whistles and keep it aside.
- Take 3 cups of cooked rice at room temperature. And make sure that the rice is not too sticky.
- Peel and slice the raw mangoes. Take the sliced mangoes in a blender jar.
- To this, add coconut, green chilly, ginger and curry leaves and blend it to a smooth and thick paste.
- Heat oil in a kadai and add mustard seeds.
- Once it splutters, add chana dal.
- Once the dal turns light brown, add the ground paste and saute for 2-3 minutes.
- Now add salt, chilly powder and turmeric powder and saute in low flame till oil separates from the sides. Keep stirring it often to avoid it sticking to the bottom of the kadai.
- Add cooked peanuts to the kadai
- Mix the peanuts well, and saute for another 2-3 minutes.
- Now add the cooked rice and mix well. Switch off the stove. Now Mango rice is ready.
- I generally buy fresh groundnut, peel them and store the peanuts in my freezer. So, I used those for this dish. And the resulting peanuts are quite soft and easy for my mother-in-law to eat. However, to add a crunchy texture to the rice, you can use either dried or fried peanuts.
If you are using dried or fried peanuts, no need to boil them. But add it immediately after adding channa dal, and saute along with it for 2 minutes.
- Use Kashmiri red chilly powder instead of normal chilly powder to give a nice color to the rice.
- Make sure to use rice that is at room temperature or lower, if you use hot rice, it will turn mushy when you mix it with the mango paste. So instead, use hot mango paste, and mix the cooled rice into the pan on heat so your rice will warm up.