Showing posts from May 2, 2016


Raw mango rice is one of the variety rices. It pairs well with potato chips and curd pachadi.
Raw mango one Cooked rice four cups Sesame oil two spoons Cooking oil one tablespoon Mustard seeds one spoon Urad dal one tablespoon Turmeric one spoon Shallots half cup Red chillies four Curry leaves one sprig Hing, a generous pinch Cilantro leaves chopped half cup Dry roasted cashew bits one tablespoon.

Procedure with image tutorials:

Pressure cook the rice. Set aside to cool down. Pour the sesame oil into the cooked rice and mix well. Peel off the raw mango and shred the pulp. Peel off the shallots and chop them longitudinally. Split the chillies. Heat the wok with cooking oil. Add mustard seeds and allow them to splutter. Add shallots, red chillies, curry leaves and urad dal and hing. Saute well until the shallots turn translucent. Add turmeric powder. Followed by shredded raw mango. Saute a while to incorporate all the ingredients. Now add the rice and mix well in a low flame. Sprinkle salt over the rice…