Recipe- Mango Rice Is What You Need To Beat Terrible Heat

Mangoes are one of my favorite fruits and mango season means milkshakes, mango ice cream, aam panna, aamras and all of those sweet wonderful things. So far I’ve always concentrated on the sweet side of mangoes and I’m kicking myself about underestimating the awesomeness of raw mangoes. The tart, juicy taste which fills your mouth when you bite into a sliver dipped in salt and chili powder is refreshing and mouth watering.

Ingredients

1 tbsp Olive Oil
1 tsp Mustard Seeds
1 Chilies (or Whole Dried
1/2 tsp Urad Dal
1/2 tsp Chana Dal
5 Curry Leaves
Onions (Sliced)
1/2 cup Mango (Grated Raw)
1/2 tsp Turmeric
1 1/2 tsps Chili Powder
2 tsps Coriander (Powder)
2 cups Brown Rice (Cooked)
Salt – to taste

Method

* Heat olive oil in a wok or kadhai (deep vessel) and add mustard seeds and whole red chilies.

* Once mustard seeds start to splutter, add urad dal, chana dal and curry leaves.

* Reduce the flame to slow and lightly roast the dals for a minute till they become golden.

* Add sliced onions and cook for 3-4 minutes till they become translucent, but are still crunchy.

* Add the raw mango and spices. Cook for another 2 minutes, and add the brown rice and salt.

* Toss the whole thing around till the spices are mixed properly and cover and cook for 3-4 minutes to let the flavors permeate.

* Adjust spices if required and enjoy with some fresh curd.