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This Spicy Raw Mango Rice is sour, hot from chili and has a blend of spices that make it a flavorful meal by itself.
Ingredients:
Sona Masoori Rice – 1 cup
Raw Mangoes – 2 medium (if not very sour, use 1 more)
Dry Red Chillies – 12 (adjust according to taste)
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Coriander Seeds – 1 tbsp
Asafoetida Powder – 1 tsp
Oil – 2 tsps
Salt to taste
For Seasoning:
Ground nuts/Peanuts – 1/4 cup
Mustard Seeds – 1 tsp
Bengal Gram – 2 tsps
Black Gram – 1 1/2 tsp
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Curry Leaves – 15
Dry Red Chillies – 4
Oil – 1/4 cup
For garnishing:
Coriander Leaves, chopped – 3 tbsp
Method:
- Cook rice with just enough water so that the grains are separate.
- Spread the cooked rice on a wide plate and let it cool down.
- Meanwhile, roast red chillies, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds and asafoetida, separately, adding little oil. Keep aside to cool down little bit.
- Peel and chop mangoes.
- Grind the roasted spices into fine powder.
- Add chopped mangoes and grind into a smooth paste without adding any water.
- Heat 1/4 cup oil in a large wok or pan.
- Add peanuts and roast until slightly brown.
- Now add bengal gram, black gram, mustard seeds, cumin seeds, fenugreek seeds, dry red chilli pieces and curry leaves.
- When it starts spluttering, add ground mango paste.
- Cook for 7-8 minutes, stirring frequently, until the oil starts separating.
- Add salt, mix well.
- Now add cooked rice, mix thoroughly.
- Garnish with coriander leaves.
