I love the way South Indian cuisine celebrates the humble rice – so many flavours and all so delicious – tomato rice, lemon rice, tamarind rice, mango rice etc. This one has subtle flavours – raw mango and coconut. It makes for a delicious breakfast, a nice change from Poha and upma.
Add a side of raita and you have a light and healthy complete meal.
Raw-Mango Rice (Kachchi Kairi Pulav)
Preparation Time: 5 mins | Cooking Time: 15 mins| Serves 2
1 cup basmati rice (you can use any long grain rice of your choice)
½ tsp ghee
1 raw mango, grated (~1 cup after grating)
5-6 curry leaves
2 tbsp peanuts
Salt to taste
Ingredients for spice mix:
1 tsp mustard seeds
¼ tsp asafoetida powder
3 dry red chilies, broken
¼ tsp turmeric powder
3 tbsp grated coconut powder
Ingredients for tempering:
2 tbsp Olive oil
1 tsp mustard seeds
1 tbsp Bengal gram daal
1 dry red chili, halved
Poppadoms/ papad of your choice
* Wash and soak rice in 2 cups of water for 5 minutes
* Add ghee and salt to the rice and cook (with the 2 cups of water it was soaked in) in an open sauce pan, on low flame till the water is over and rice is cooked.
* While the rice is getting cooked; grind together all the ingredients for the spice mix and half of the grated raw mango in a mortar and pestle to make a coarse paste.
* In a broad non-stick wok, heat 2 tbsps of olive oil and add all the ingredients for tempering (mustard seeds, Bengal gram daal and dried red chili)
* When the mustard seeds start to sputter, add the peanuts and curry leaves. Saute for a minute and add the remaining half grated raw mango. Mix well and cook for a couple of minutes.
* Now add the spice mix and cook for 4-5 minutes, with frequent stirring.
* Remove from heat and stir in the cooked rice – a little at a time and mix with a light hand taking care not to break or mash the rice.
* Serve with roasted papad of your choice.
Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at http://www.myweekendkitchen.in/
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