The best thing about rice-mixes is that if you have them handy, they make a one-dish meal in a jiffy, with some cooked rice – even leftover rice.
Mixed rice is a staple in many homes. From simple tadka rice to other more elaborate ones, they are relished, whether to make a meal out of, or pack in the lunch box. Some, like puliyodarai (tamarind rice) can even be carried during travels. It stays good for a day without refrigeration. Isn’t that cool?
Talking of cool, I am going to share one such mixed rice recipe. It is a seasonal one – Mango Rice. The mix can be pre-prepared and stored for a week or even more in the fridge, depending upon the amount of oil you have used! And the mix itself takes very little time, except for the grating part.
Some people add grated coconut to the mix or for garnish, but I prefer making it plain, to enjoy the flavour of the mango fully.
Here is the recipe:
Ingredients:
- Raw mango 1
- Green chillies 2
- Red chilli 1-2
- Groundnuts A handful
- Curry leaves 10-12
- Mustard ½ tsp
- Urad Dal 1 tsp
- Chana dal 1 tsp
- Turmeric powder 1/4 tsp
- Asafoetida 1/4 tsp
- Salt to taste
- Oil 2 tsp + 2tsp
Method:
- Wash and grate the mango. You can peel it if you like. I like to use it with the peel.
- Cut the green chillies into large pieces. Break red chilli into 2. Keep aside.
- Heat 2 tsp oil in a kadhai. Once it is hot, add the mustard, and when it begins crackling, add the urad dal, chana dal and groundnuts. Saute till the dals and nuts turn golden brown.
- Add the green and red chillies, hing and turmeric powder and curry leaves.
- After a few seconds, add the grated mango. Saute for a couple of minutes. Add salt and mix well.
- Don’t cook the mango. It should retain its crunch. Switch off the flame.
Assembling the Mango Rice:
- Take 2 cups (or as required) cooked rice in a bowl.
- Add 2 tbsp of the mango mix. Adjust the salt and taste it. If needed, add a little more mix.
- Drizzle 2 tsp of oil. Mix well and rest for half an hour for the rice to absorb the flavours.
- Serve with raita and/or papad.
Notes:
- If the mango is too sour, increase the number of chillies and add ½ tsp of sugar to balance it.
- I use sour mango, but if you want, you can use the totapuri variety that is slightly sweet.
- If you like, add grated coconut to the mango rice as garnish.
- Use any oil (other than mustard and coconut oil). Til oil is the best. Ghee does not go well with mango rice.
