We had many mango trees in our back yard. I fondly remember spending all summers climbing the mango trees, eating raw baby mangoes with salt when elders were napping in the afternoon and nibbling on salt soaked mango pieces being dried for pickles. Ah the good old days! Well but I never remember eating mango rice though? May be because my dad didn’t like rice in these forms? I would always see mango rice in my friend’s lunch boxes during Ugadi time. There is something in the aroma of that rice which casts a spell on ya J
Now that I have my own family and making my own traditions, I always make mango rice during Ugadi and Ganesha time. It’s my humble attempt to relive those wonderful summers and lunch box nibbling. I have tried making this one in many ways and this particular one is a winner. The simplicity of ingredients keeps the aroma of raw mangoes mixed with turmeric intact and taste is just perfect.
What you need
3/4 cup grated raw mango (use the widest tooth on grater)
6 tablespoon peanuts
1/2 teaspoon black mustard seeds
5-6 small green chilies (cut in to thin slices)
5-6 curry leaves (roughly torn)
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoon oil
2 cup cooked rice
How to make
In a wide pan on medium flame heat oil along with peanuts*
When the peanuts turn light brown, add mustard seeds
When mustard seeds start to crackle add green chillies, turmeric power, curry leaves and mango
Season with salt and fry for couple of minutes
Add the cooked rice, mix thoroughly and continue frying for another couple of minutes
Turn the heat off and serve hot.
* I have seen that many people have overdone / burnt peanuts in many dishes.To avoid that, add the peanuts along with oil. This way peanuts cook thoroughly without being burned and turn perfectly crispy. Same goes for chanda dal or Urad dal use. If you add peanut / chana dal / urad dal after the oil has heated then there is too little time for them to cook before they start burning. That yields undercooked but surface burnt peanuts.