Mango And Coconut Rice

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 large raw mango (the mango should be sour)
• 3 cups cooked long-grain rice (i use kohinoor brand)
• 2 tablespoons oil
• 1 teaspoon ghee
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds (methi)
• 3/4 teaspoon cumin seed
• 1/2 cup fresh grated coconut
• 8 fresh curry leaves, washed
• 5 red chilies
• salt
• 1/4 teaspoon turmeric powder
• 1 teaspoon fresh coriander leaves, washed

Recipe

• 1 grate the raw mango with the peel.
• 2 make a paste of coconut, cumin seeds and red chillies.
• 3 in a large skillet, heat the oil on medium flame.
• 4 once its hot, toss in the mustard seeds and fenugreek seeds.
• 5 allow to crackle.
• 6 once they stop crackling, add the ground paste and turmeric powder.
• 7 mix well and then add curry leaves.
• 8 in a broad based vessel, warm the rice by adding ghee.
• 9 while mixing, take care that the rice does not break.
• 10 in another vessel, now add the raw mango and keep mixing it on low flame.
• 11 after 3-4 minutes, remove from flame.
• 12 cool the mixture.
• 13 add it to the cooked rice with the required salt.
• 14 mix softly and garnish it with finely chopped corriander leaves.
• 15 serve hot with any spicy gravy or pappadams.
• 16 add more red chilli powder if required.
• 17 serve hot and enjoy!