Raw Mango Rice

Ingredients

• - 2 cups raw rice
• - raw mango (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Spread on a plate and cool completely.
2. Prepare raw mango: Peel 1 large raw green mango. Grate the flesh coarsely — you need about 1 cup grated raw mango.
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. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes.
5. Add turmeric: Add half tsp turmeric. Stir 10 seconds.
6. Add grated mango: Add grated raw mango to the tempering. Cook on medium heat 3-4 minutes until mango softens slightly.
7. Season: Add salt and a pinch of sugar to balance the sourness.
8. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
9. Mix evenly: Fold until rice is coated with the mango and tempering. The rice turns slightly greenish-yellow.
10. Serve: Adjust salt and sourness. Raw mango rice is a tangy, refreshing summer dish. Serve with papad and pickle.