Tuesday, August 20, 2013

Spicy Raw Mango Rice


Sona Masoori Rice - 1 cup
Raw Mangoes - 2 medium (if not very sour, use 1 more)
Dry Red Chillies - 12 (adjust according to taste)
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Coriander Seeds - 1 tbsp
Asafoetida Powder - 1 tsp
Oil - 2 tsps
Salt to taste

For Seasoning:

Ground nuts/Peanuts - 1/4 cup
Mustard Seeds - 1 tsp
Bengal Gram - 2 tsps
Black Gram - 1 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Curry Leaves - 15
Dry Red Chillies - 4
Oil - 1/4 cup

For garnishing:

Coriander Leaves, chopped - 3 tbsp


  1. Cook rice with just enough water so that the grains are separate.
  2. Spread the cooked rice on a wide plate and let it cool down.
  3. Meanwhile, roast red chillies, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds and asafoetida, separately, adding little oil. Keep aside to cool down little bit.
  4. Peel and chop mangoes.
  5. Grind the roasted spices into fine powder.
  6. Add chopped mangoes and grind into a smooth paste without adding any water.
  7. Heat 1/4 cup oil in a large wok or pan.
  8. Add peanuts and roast until slightly brown.
  9. Now add bengal gram, black gram, mustard seeds, cumin seeds, fenugreek seeds, dry red chilli pieces and curry leaves.
  10. When it starts spluttering, add ground mango paste.
  11. Cook for 7-8 minutes, stirring frequently, until the oil starts separating.    
  12. Add salt, mix well.
  13. Now add cooked rice, mix thoroughly.
  14. Garnish with coriander leaves.


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