Raw Mango Rice with coconut

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • For grinding in chutney consistency :
  • 4-5 Raw Mangoes
  • 3 tbsp - fresh coconut (grated)
  • 4 to 5 - red chillies
  • 1 tbsp - mustard seeds
  • 2 tsp - turmeric powder
  • 200 gm - thin grain rice
  • For seasoning:
  • 1/2 cup - refined or groundnut oil
  • 2 tsp - mustard seeds
  • 3 tsp - urad dal
  • 2 tsp - channa dal
  • 2 tsps - groundnuts
  • 1 sprig curry leaves
  • 2 to 3 - red chillies
  • Small bunch of coriander leaves (chopped)
  • salt to taste

How to Make Raw Mango Rice with coconut

  • Cook the rice as usual, but with a little less water (it must not be sticky).
  • Let it cool.
  • Peel the mango and grate.
  • Keep 2 tbsp. of grated mango aside.
  • Grind coconut, mango, mustard, haldi and red chillies into a chutney.
  • In a kadai, heat the oil, season with mustard, urad dal, channa dal, groundnuts, curry leaves and red chillies
  • When done, add the turmeric powder and masala paste. Mix well.
  • Add the cooked rice, some salt and mix well.
  • Add the 2 tbsp. of reserved grated mango and the chopped coriander leaves. Serve with raita or chips.

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