Mostly prepared on auspicious days such as festivals, marriages or important functions/ceremonies in south India.
1 cup raw rice
1 medium raw mango, peeled and grated
4 tbsp grated coconut or according to desired quantity
2 tsp fenugreek seeds (menthya)
½ tsp mustard seeds / saasive
a pinch of asafoetida
1/2 tsp haldi (turmeric)
4 whole dry red chilies
½ teaspoon each of black gram (Udhina bele) and bengal gram (Kadle bele)
1 tbsp peanuts
2 tbsp Oil
Curry leaves for tadka/ogarne and coriander for garnishing
1. Wash the rice and keep it for cooking.
2. Once the rice is cooked, spread it on a plate and leave it for cooling. (Important: - Cooling is important else the dish would become very soft and rice will get mashed while mixing.)
3. Peel the mango and grate it.
4. Dry roast red chillies, fenugreek seeds, asafoetida and powder them in a blender. Grind it along with grated coconut. Add very little water or no water while grinding.
5. Add grated mango while grinding. Keep aside.
6. In a pan add the peanuts and roast till brown.
6. To prepare the seasoning, heat oil in a pan and add mustard seeds.
7. When the mustard seed cracks, add 2 red chillies, Bengal gram & black gram.
8. After the grams turn a little brown, add the roasted peanuts & curry leaves.
9. Mix in the raw mango paste and put off the heat.
10. Add the cooked rice, salt and mix well.
You can fry papads/hapla/sandige and eat with Mango rice.