There is a huge mango tree in the house behind our apartment complex. One of our balconies faces their backyard where this mango tree resides and right now it’s in full bloom with luscious green raw mangoes. The other day, the housekeeper of the bungalow was taking down the raw mangoes (probably to make pickles) when I asked her if she can give me some and she passed over 2 plum ones. Half an hour after we were snacking on delicious raw mango rice!
Aromatic and flavourful, this raw mango rice is a delight.The raw mango gives a tangy twist to the regular spiced rice. I normally use raw mango for green chutney (and that too optional as its not available in all seasons!); but that day I wanted to try something new; something where the flavor of raw mango (kairi) remains distinct. That’s when I took out Dakshin from my cookbook collection for some earthy south Indian rice recipe and I found just what I needed – A recipe for raw-mango rice. I love the way South Indian cuisine celebrates the humble rice – so many flavors and all so delicious – tomato rice, lemon rice, tamarind rice, mango rice etc. And the best part being they are very easy to make and very healthy.
Raw-Mango Rice (Kachchi Kairi Pulav)
By Ashima Goyal Siraj
Preparation Time: |Cooking Time: |Serves: 2
1 cup basmati rice (you can use any long grain rice of your choice)
½ tsp ghee/ butter
1 raw mango, grated (~1 cup after grating)
5-6 curry leaves
2 tbsp peanuts
Salt to taste
for the spice mix:
1 tsp mustard seeds
¼ tsp asafoetida powder
3 dry red chilies, broken
¼ tsp turmeric powder
3 tbsp grated coconut powder
2 tbsp Olive oil
1 tsp mustard seeds
1 tbsp Bengal gram daal
1 dry red chili, halved
Poppadoms/ papad of your choice
- Wash and soak rice in 2 cups of water for 5 minutes
- Add ghee and salt to the rice and cook (with the 2 cups of water it was soaked in) in an open sauce pan, on low flame till the water is over and rice is cooked.
- While the rice is getting cooked; grind together all the ingredients for the spice mix and half of the grated raw mango in a mortar and pestle to make a coarse paste.
- In a broad non-stick wok, heat 2 tbsps of olive oil and add all the ingredients for tempering (mustard seeds, Bengal gram daal and dried red chili)
- When the mustard seeds start to sputter, add the peanuts and curry leaves. Saute for a minute and add the remaining half grated raw mango. Mix well and cook for a couple of minutes.
- Now add the spice mix and cook for 4-5 minutes, with frequent stirring.
- Remove from heat and stir in the cooked rice – a little at a time and mix with a light hand taking care not to break or mash the rice.
- Serve with roasted poppadoms/ papad of your choice.