Tangy Kachi Keri Rice Video by Tarla Dalal Video by Tarla Dalal
This page has been viewed 14536 times
Raw Mango Rice Recipe (Tangy Kachi Keri Rice) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
10 Mins
Total Time
25 Mins
Makes
3.00 servings
Ingredients
For Tangy Kachi Keri Rice
1 cup grated raw mango
2 1/2 cups cooked rice (chawal)
2 tbsp sesame (til) oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp chana dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
2 whole dry Kashmiri red chilli , broken into pieces
3 tbsp raw peanuts
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
salt to taste
Method
- To make tangy kachi keri rice, 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.
See step by step images of Tangy Kachi Keri Rice, Raw Mango Rice
