Easy Breezy Green Mango Rice ~ Mamidikaya Pulihora

On the fourth day of BM#8, here is a simple, tangy rice dish bursting with the unripe mango flavor. Green mango rice is commonly prepared in south India during the summer months when the mangoes are abundantly available. Cooked rice mixed with grated unripe mango and the crunchy tadka is surely a delightful meal on its own.

Check what my fellow marathoners are cooking today.

Ingredients: (4 - 6 servings)

2 cups rice (I used sonamasuri.)

2 green mangoes, peeled and grated (I had about 2.5 cups grated mango. Or adjust according to the tartness preferred.)

For tadka: 2 - 3 Tbsp oil, 1/4 cup peanuts, 2 tsp chanadal, 1 tsp skinned black dal / urad dal, 1 tsp mustard seeds, a pinch of asafoetida, few curry leaves, 1/4 tsp turmeric powder and 4 green chillies (I used large Serrano peppers. Adjust the quantity as needed. Dried red chillies can be substituted for the green ones.)

Salt as needed (about 2.5 tsp)

Method:

* Wash the rice in several changes of water and drain. Cook adding about 4 cups of water. Take care that the grains are intact after cooking. Spread the rice in a wide plate or a bowl. Let cool.

* In the meanwhile, do the tadka in a sauté pan. Heat oil and add the peanuts. Fry them for a few seconds and then add the chana dal, urad dal and mustard seeds. When the dals turn reddish, add the curry leaves, asafoetida, turmeric powder and chillies. Sauté for a minute and then add the grated mango and salt. Mix well and turn off the stove. There is no need to cook the mango.

* Add this tadka to the rice and mix well.

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