I love seasonal cooking! The produce speaks for itself, you don’t need to try hard and you’re more or less guaranteed good flavour.
So at the onset of every summer in Mumbai, I prepare raw mango (kairi) / (manga) rice. Until before my wedding it was Amma who’d make it for me, and now I’ve been continuing the tradition for the past 5 years. Each time I post it on social media, I get asked the recipe. But somehow, never got around to posting it.
So today, here it goes…
This recipe is a favourite of the Iyengar household. To call it easy would be an understatement; to call it delicious would be a gross understatement!
Tangy, spicy, salty…get your taste-buds rolling with this authentic South Indian recipe.
Rice: 100 gms (measured raw)
For the Raw Mango Paste
Grated Raw Mango: 250 gms (approx 1 large raw mango)
Fenugreek (methi) Seeds: 1/2 tsp or 7-8 seeds
Dry red chilli: 2 medium sized chillies
For the Tadka
Cashews: 4-5 broken
Peanuts: 1 tbsp (8-12 peanuts)
Urad Dal: 1 tsp
Chana Dal: 1 tsp
Musturd seeds (rai): 1 tsp
Oil: 2 tsp
Ghee: 1 tsp
Fresh Coriander leaves for garnish
Cook the rice to a soft, fluffy consistency and set aside.
Dry roast the red chillies and fenugreek (methi) seeds for 2 minutes. Add this to the grated raw mango and make a paste.
Heat oil and ghee. Once hot, splutter the mustard (rai) seeds. Now add peanuts and Chana dal and fry for a min. Next add Urad dal and cashews. Fry till everything is golden-brown.
Add in the raw mango paste and cook till it splutters.
Next, add the cooked rice to it and mix well.
Garnish it with fresh coriander leaves.
Serve hot with a side of plain curd or cucumber raita!
If you try out this recipe, please write to us in the comments or share your pictures with us!