Aromatic and flavorful, this raw mango rice is a delightful summer meal. Made with raw mangoes, coconut, and a mix of spices, it can easily be prepared with leftover rice as well.
If you are using leftover rice from before, bring them to room temperature and loosen them lightly with a fork. If making fresh, follow these steps to make the perfect Basmati Rice!
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 dal 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 papad of your choice.
Notes
Nutritional information is approximate value for 1 of 4 servings.