When Mango season started, the first thing I remembered was sweet mangoes. I used to eat mangoes a lot in my childhood days and who wont like to!! In Karnataka, during April its the time for one of the big festival celebration YES, its UGADI, and without a single word i would immediately say its time for mango rice. Mom and grandma are specialists in preparing delicious mango rice which had its own taste on festive day than any other day (do not know why? may be they too have a secret recipe).
But now a days on ugadi day, by eating holige/ obbattu (sweets) my stomach will be filled (this reminds me to add holige recipe and share with you all). So thought of preparing mango rice was in my mind since 3 weeks. Unlike India where we get mango, whenever we feel like eating. Was in search of unripened good mangoes and got it yesterday. My face was to see when I saw those green mangoes (mouth watering) and why not be happy when a cook gets a fantanstic idea of a recipe to share on blog. Here is the simplest (really simplest) secret ingredients. Do try my friends :)
Red chillies- 4-5 (for 2 cup rice, 100gm)
Cooked rice- 2 cups
Coconut powder/grated- 1/2 cup
coriander leaves- few
curry leaves- 4-5
mustard and oil
COOKINGIn a pan, heat oil in a medium flame and add mustard seeds, curry leaves and turmeric powder
Then add red chillies and fry followed by grated mango for not more than 5 minutes
Once mango is cooked (not to smash) mix fresh grated coconut.
Off the flame and keep it aside for 5 minutes to cool. This will appear like a thick paste content and can be stored for couple of weeks in refrigerator. (When required, mix with rice and eat)
we have already kept aside, cooked rice. spread it in a plate so that it becomes fluffy
Then mix rice with mango paste (for mango rice)
Can use coriander leaves on top and serve. We can also use a little lemon extract if more tangy taste is needed.
This serves 2. Preparation and cooking take 15 minutes (excluding time taken for rice in pressure cooker)
HAPPY COOKING :)