Spicy Mango Rice

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Spicy Mango Rice

 

1 cup cooked and cooled plain white long grain rice

1/2 unripe, green mango peeled and coarsely grated

4 jalapeno peppers or green chilies chopped/sliced

3 tsps. salt

1/4 tsp. turmeric powder

1/4 cup shredded fresh coconut

2 tbsps. oil

1/4 tsp. mustard seeds

2 tsps. yellow split peas (chana dal)

Optional: 3 fresh/dry curry leaves pinched

 

Add half the salt and keep the cooked and cooled rice (spread the rice in a

plate to cool) aside.The rice needs to be cooked with a little less water than

usual (1 cup of rice with 1 and half cups water) as it needs to be a little dry

with the grains seperated for this dish.

Heat the oil in a pan.

When hot add the mustard seeds.

After they pop add the split peas (chana dal) and fry till it turns golden

brown. It should not become black or dark brown in color.

Add the optional curry leaves, chopped/sliced jalapeno peppers/green chilies,

grated mango, turmeric and fry till the grated mango gets wilted, takes in the

color of the turmeric and reduces in quantity to half. Add the remaining salt

and fry a little more.

Add this to the cooked rice along with the optional fresh grated coconut and

mix everything well. Do not mush but mix in lightly so as to not break the rice

grains.

The amount of mango (which gives sourness), chilies and salt can be adjusted to

taste.