Perfect dish to try during the mango season when mangoes are available in abundance at our home.This variety rice is easy to prepare in minutes. Looks like lemon rice but tastes similar to puliogare/ tamarind rice. This rice can be made with left over rice too.

       This  can be made for lunch box or quick lunch menu. The sour taste of mango goes well with the rice and tastes nice. This dish can be made with any mango variety. But the sour varieties tastes better. You can grate the mangoes or even cut the mangoes in to pieces and grind as a paste with green chillies in blender and can be prepared by following the same procedure.




INGREDIENTS:

 Raw Sour Mango, grated-1 big
Rice, Basmathi/ Ponni/ any rice used to prepare lunch- 1 cup
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoons
Channa dhal- 1/2 teaspoon
Urad dhal- 1/2 teaspoon'
Onion, chopped- 1/2
Green chillies, chopped-2
Ginger, chopped- 1/2 teaspoon
Peanuts/groundnut, roasted- 2 tablespoons
Curry leaves- 2 strands
Asafetida- pinch
Salt- to taste


PROCEDURE:

  • Half cook the rice with salt and drain the excess water. Roast peanuts and keep aside.
  • Heat oil in a pan and add mustard seeds; when it starts to splutter add channa dhal and urad dhal and roast till the colour changes to golden brown. 
  • Add the onion and green chillies; cook till translucent in medium flame; now  turn the flame to low and add ginger and cook for thirty seconds. Add the roasted peanuts, curry leaves and asafetida; roast for a minute till the oil gets flovoured with the smell of curry leaves.
  • Add the grated raw mango and salt saute in that oil for a minute. Add turmeric powder and saute in the same oil. Add two tablespoon of water to prevent the turmeric getting burnt.
  • Now add the rice and mix well and allow the rice to get warm. Check the salt and add if required;switch off the gas.