Monday, 2 May 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 and mix well.
Add cilantro leaves and mix again.
Add dry roasted cashew bits further.

Serve hot with potato chips and curd pachadi.

No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...