A bowl of flavourful, aromatic rice made of raw mangoes and peanuts, which is a south Indian vegetarian recipe.
- 2 cups cooked rice/ leftover rice
- 1 raw mango (about 150g), peeled and grated (about ¼ cup)
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds (optional)
- 1 dried red chili, whole
- 4-5 curry leaves
- 3 tablespoons roasted peanuts
- 2 teaspoons black gram dal (lentils)
- ½ teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons coconut oil Click here to buy
- 2 tablespoons cilantro for garnish
- Heat oil in a wok or deep frying pan on medium heat. Add mustard, fenugreek seeds, dried red chili, and curry leaves and stir for half a minute.
- When the mustard starts to sizzle and pop, add peanuts and dal. Stir and allow to fry for a minute.
- Add raw mango, turmeric, and salt to the pan and mix well for about 1-2 minutes.
- Add rice, stir and cook until rice is heated thoroughly.
- Garnish with cilantro and serve.
Raw mangoes are definitely required! The best mangoes are those that have just started ripening – they are both sweet and sour. You can drop the fenugreek seeds and the black gram dal and still get some nice flavor. The dal just adds crunchiness, but you can replace the quantity with peanuts and get the same effect. Cashews work well too. Coconut oil adds that unique flavor to South Indian food, but if you don’t have it – don’t sweat. Use vegetable oil and you will still get great tasting rice. If you have no cilantro, drop the garnish.