Raw Mango Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Spread on a plate and cool completely.

2. 2

   Prepare raw mango: Peel 1 large raw green mango. Grate the flesh coarsely — you need about 1 cup grated raw mango.

3. 3

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes.

5. 5

   Add turmeric: Add half tsp turmeric. Stir 10 seconds.

6. 6

   Add grated mango: Add grated raw mango to the tempering. Cook on medium heat 3-4 minutes until mango softens slightly.

7. 7

   Season: Add salt and a pinch of sugar to balance the sourness.

8. 8

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until rice is coated with the mango and tempering. The rice turns slightly greenish-yellow.

10. 10

    Serve: Adjust salt and sourness. Raw mango rice is a tangy, refreshing summer dish. Serve with papad and pickle.