GREEN MANGO RICE

You can hardly find people who don't like mangoes.....which are called the "King of Fruits".....here is, yet another wonderful preparation from mango.....you can call this a Karnataka speciality .
A very  close relative of mine is an expert in it, nobody can ever match the taste of what she makes!!!! I might have modified the recipe here and there, but the end product was good. But I am not sure, whether it came up to the standard of what she  makes!!!
Unripe mangoes, apart from being so versatile,  yield as much Vitamin C as 35 apples, 18 bananas, 9 lemons and 3 Oranges. Raw mangoes help ease digestion and control constipation. They treat blood disorders, highly beneficial in treating scurvy, they cleanse the intestine and clear off many infections, prevent dehydration, treat gastro-intestinal disorders, treat liver disorders and contain more anti oxidants and Vitamin C than ripe mangoes.
I have , to this rice preparation, added some grated ginger, which is a medicinal  miracle- root, and when combined with the benevolent mangoes, this rice variety is a must try in every kitchen.
So, we must prepare this dish,  while the mangoes  are available in the market.
Check my other rice varieties posted so far:
1. Easy one-pot meal Sambar saadham
2. Curd rice
3. Tamarind rice
4. Beet pulav
5. Spinach rice / green pulav
6. Lemon rice with veggies
7. Mint rice
8. Vegetable pulav
9. Coconut rice
10. Peas pulav
11. Ellu saadham
12. Vaangi baath
13. Vegetable biriyani
14. Coriander-gooseberry rice
15. Mexican rice

Ingredients

 Basmati Rice - 3/4 cup, soaked in water for 1/2 hour, then cooked separately and cooled down.

Mango - 1 (1/2 grated, 1/2 chopped)

Grated ginger - 1 tsp

Lemon juice - 1 tsp

Salt to taste

To grind

Chopped mango pieces of 1/2 mango

Green chillies - 4

Mustard seeds - 3/4tsp

To Season

Gingely oil - 3 tsps

Asafoetida/hing powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Broken urad dhal - 1 tsp

Channa dhal - 1 tsp

Peanuts - 1/4 cup

Curry leaves - handful

Recipe Cuisine: South Indian; Category: Lunch

Prep time: 10 mts; Cooking time: 20 mts

Serves 3

1/2 mango grated and kept along with grated ginger and curry leaves

Picture below shows the chopped mango pieces, green chillies and mustard seeds, being ground into a smooth paste

Rice soaked for 1/2 hour, drained well and then cooked separately and let to cool down

In a pan, gingely oil heated up, all the seasoning ingredients added, and before the seasonings  turn golden, peanuts added , then the ground mango mixture is added and mixed well

Then the grated mango added to the sauteed above mixture. Mango just has to be mixed; it can stay raw. You do not have to fry it for a long time.  Salt added, then the whole mixture dropped on top of the cooled rice, lemon juice added now.

Serve this fantastic rice with just curds, or raita of your choice or papads. 

This post first appeared in www.malpatskitchen.com

Notes

*I was so surprised, that  this rice stayed so moist and tasty even up to  dinner. I cooked rice with 

1:2 3/4 measure  of water. Not only that, the grated mangoes and the lemon juice also added to this  consistency, I am sure.

Categories: No Onion-no garlic, Rice Varieties, Ripe & raw mango recipes