Category: Festive Recipes, Lunch, Summer Recipes
Cuisine: Tamilnadu
Cooking Method: Grinding, Mixing, Pressure Cooking, Roasting
Yields: 4 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins
Mangoes are everyone’s favorite. Be it a fruit or used as. a vegetable, Mangoes are loved by everyone. In Indian cooking, raw mango is widely used in many regions to make pickles, pachadi, sambar, curries, and rice too. I usually make mango sambar, which is our family favorite, and sometimes this rice too for the lunch box. Trust me this mango masala rice tastes great for a lunch box. As always, the taste of any variety rice enhances more when it is left to stand for some time.
This Mango Masala rice is a blend of spicy, fresh masala powder that is combined with the tangy grated mangoes in every bite. I have used cashew nuts for the crunch and you may replace them with peanuts if you like that way.
Ingredients
Adjust Servings
- For the Masala Powder
Instructions
- In a pan, dry roast the ingredients are given in the Roast and grind section. Allow them to cool down and grind them to a coarse powder.
- Heat the pan with a tablespoon of oil. Once hot, add mustard seeds, urad dal, cashews and green chilli. Sautee until they turn golden brown.
- Add in curry leaves and a cup of grated raw mango. Toss them for a minute and cover the pan with a lid for 2 mins.
- Once the mangoes had turned soft, add turmeric powder and hing powder along with salt.
- Add a generous spoon of the masala powder and combine it together. Cover and cook for 2 mins and serve with any appalam or potato roast of your choice.
Notes
- I have used red and green chilli in the recipe. You can use both of them and increase /decrease the number based on your spice levels.
- Sour mangoes taste best for this mango rice.
- While roasting the spices, you can also dry roast some coconut and grind along with them.