This is another one of the traditional favorites made on festival days especially in seasons when raw mangoes are abundantly available :) Which would usually be spring time in India. I am lucky to have found them here at the Indian Grocery this October..
Ingredients:
2 Raw Mangoes(peel skin, discard. Grate the mango by hand or Food Processor)
3 Cups Rice
1 tsp Black mustard seeds
1 tsp Cumin seeds
2 tsp Turmeric
1/2 Cup Peanuts
1/2 Cup Cashew Nuts
2 Tbsp Oil
2 Tbsp Skinned Black Gram/Urad Dal (Minapa Pappu)
1 Sprig of Curry leaves
4 Green Chillies (cut vertically into 2)
4 Dry Red Chillies
Salt as per taste
Process:
Add 1 Tbsp turmeric to rice, salt and appropriate amount of water and cook. In a separate pan, add the oil, when its hot add in Peanuts first, then red chillies, peanuts, then green chillies and all other spices... Saute until the mustard seeds splutter. Add in the grated mango and add some salt. Saute for a couple of minutes and remove from stove. Spread the cooked rice in a wide plate/dish so that the steam escapes a bit. After most of the steam is gone, add the prepared tempering/seasoning to the cooked rice and mix so that the rice is well blended with the tempering..
Tastes great just by itself. Or, serve with curd/yogurt. Enjoy !
This was the first time my little one tasted this rice.. and man he loved it.. ! Asked for it a couple of days after it was all gone.. !
This goes to the
event that I am hosting this month.
This recipe goes to the WYF - Party Food Event hosted by EC @ Simple Indian Food
This recipe goes to the SWC - AndhraPradesh Event hosted by Hari Priya Reddy@Indian Hut.
This recipe goes to Srivalli's Rice Mela Event @ Cooking 4 All Seasons.
Ingredients:
2 Raw Mangoes(peel skin, discard. Grate the mango by hand or Food Processor)
3 Cups Rice
1 tsp Black mustard seeds
1 tsp Cumin seeds
2 tsp Turmeric
1/2 Cup Peanuts
1/2 Cup Cashew Nuts
2 Tbsp Oil
2 Tbsp Skinned Black Gram/Urad Dal (Minapa Pappu)
1 Sprig of Curry leaves
4 Green Chillies (cut vertically into 2)
4 Dry Red Chillies
Salt as per taste
Process:
Add 1 Tbsp turmeric to rice, salt and appropriate amount of water and cook. In a separate pan, add the oil, when its hot add in Peanuts first, then red chillies, peanuts, then green chillies and all other spices... Saute until the mustard seeds splutter. Add in the grated mango and add some salt. Saute for a couple of minutes and remove from stove. Spread the cooked rice in a wide plate/dish so that the steam escapes a bit. After most of the steam is gone, add the prepared tempering/seasoning to the cooked rice and mix so that the rice is well blended with the tempering..
Tastes great just by itself. Or, serve with curd/yogurt. Enjoy !
This was the first time my little one tasted this rice.. and man he loved it.. ! Asked for it a couple of days after it was all gone.. !
This goes to the
event that I am hosting this month.This recipe goes to the WYF - Party Food Event hosted by EC @ Simple Indian Food
This recipe goes to the SWC - AndhraPradesh Event hosted by Hari Priya Reddy@Indian Hut.
This recipe goes to Srivalli's Rice Mela Event @ Cooking 4 All Seasons.
Comments
Just had my lunch, but seeing that pic makes me hungry for this