Also called as mavinkai chitraanna. This rice recipe is already been given in my blog before, but this is a modified Mango rice. You can also find it here
My blog carries
every single dish with tangy, tasty and spicy tinge, straight into your
stomach. Except most dessert and sweets, use of lemon, spices and tomatoes or
tamarind gives a very different sense of sparkling essence in food. Mango rice
is one more fusion of sweet, sour, spices and tanginess in food that is to be
relished with rice. Here I use unripen mango to make it less sweet. This can be
stored for atleast 2 weeks and whenever required can be mixed with rice. This
is one more rice recipe, easy to go with lunch for kids.
INGREDIENTS
Basmathi
rice- 1 cup (150 grams)
Unripen
mango- 1, grated
Green
chilies- 2 sliced into half
Curry
leaves- 10
Cilantro
(Coriander)- to garnish
Coconut- ½
cup (grated)
Peanuts
(ground nuts) - 1 cup
Onion- ½ chopped
into pieces
Lemon- ½ to
1 big size
Mustard
seeds and turmeric powder- pinch
Oil and salt
COOKING
Cook rice
and keep aside.
In a pan,
heat oil, add mustard, turmeric powder followed by peanuts, green chilies,
curry leaves, onions. Fry until onions turn golden brown.
Add grated
mango and cook it completely by occasional stirring. This may take 10-15
minutes. Add grated coconut and squeeze lemon (1/2) and salt to it. Salt and
lemon should be added 10% more than the normal taste if used for mixing with
rice.
Once mango is
cooked and no more coconut smells in the mixture, turn off the flame and add
coriander leaves. Mix thoroughly.
This can be
stored in refrigerator or can be mixed with cooked rice and served hot with
curd or pickle.
HAPPY
COOKING
1 comment:
Yummy !!
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