Tangy Kachi Keri Rice, Raw Mango Rice
by Tarla Dalal
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An evergreen favourite, the Raw Mango Rice is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch.
While red and green chillies are used to add spice to the rice, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely.
Enjoy the Raw Mango Rice with papad . You can also serve with side dishes like Cucumber Pachadi , Mango Pickle and Ginger Chutney .
- Heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes.
- Add the asofoetida and turmeric and sauté on a medium flame for a few seconds.
- Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
- Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Tangy Kachi Keri Rice by Tarla Dalal
Nutrient values per serving
|Vitamin A||231.4 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||3.6 mg|
|Vitamin C||12.2 mg|
|Folic Acid||24.5 mcg|
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