As the summer season is on and mangoes have started appearing in the market, this rice recipe with coconut and mango came to my mind. Tangy and bursting with flavours, it is a good option for a lunchbox meal.
Ingredients:
Rice – 1 cup
Water – 3 cups
Gingely oil – 1/2 tsp + 1/2 tsp
Mango grated – 1/2 cup
Coconut grated – 1/2 cup
Salt – as needed
Cashewnuts – 4 or 5 fried
Seasoning:
Mustard seeds – 1tsp
Chana dal/bengal gram dal – 1/2 tsp
Urad dal – 1/2 tsp
Whole red chillies – 2
Green chillie – 1
Asafoetida – 1/4 tsp
Turmeric powder – 1/2 tsp
Oil – 1 tsp
Preparation:
Boil rice with 3 cups water, 1/2 tsp gingely oil (so that the grains remain separate) and salt. When rice is cooked, drain the water. Allow it to cool. Add one tsp gingelly oil again to the rice which is cooked and cooled.
Heat gingely oil in kadai. Add mustard seeds, channa dal, bengal gram (urad)dal, 2 whole red chillies, one green chilli whole, 1/4 tsp asafoetida, 1/2 tsp turmeric powder for yellow colour, ( If you want a white coloured rice, you may skip the turmeric powder) and grated mango. Saute for 2-3 minutes till the flavour of the raw mango goes away. Then add grated coconut, mix well for sometime and add rice to it. Mix slightly on fire for 1 minute or 2 minutes. Adjust the salt as required. Add chopped coriander on top and garnish it with fried cashewnuts.
Meal Haven 