When the seeds stop spluttering, add the urad dal and channa dhal and fry until they turn golden brown.
Add the grated green mango, green chillies and curry leaves.
Fry the mixture until the mango is well cooked and the oil starts to leave the sides of the kadai.
Store the masala in the refrigerator for use whenever required.
To proceed: Mix about 2 tbsp of the refrigerated mango masala in cooked rice. Add some lime juice if the mango mixture is not tangy enough, and some green chillies fried in oil if need be. Garnish the rice with finely chopped coriander leaves.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.