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

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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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