Raw Mango and Coconut Rice


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The ground mixture can also be used as mango chutney with dosa or chapati.

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Raw Mango and Coconut Rice recipe - How to make Raw Mango and Coconut Rice

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings

4 cups cooked rice
1 cup grated raw mango
1/2 cup grated coconut
1/4 tsp methi seeds
1/4 tsp mustard seeds ( rai / sarson)
4 to 5 red chillies
2 pinch asafoetida (hing)
1/4 tsp turmeric
2 tbsp coriander (dhania) leaves
salt to taste

For Seasoning
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
1 tsp ground nuts
1 tsp udad dal
1 tsp chana dal (split bengal gram) each for seasoning
  1. Dry roast methi lightly in a pan, add mustard seeds in pan when methi is roasted and immediately transfer to a mixer grinder.
  2. Grind methi and mustard seeds to a fine powder.
  3. Now without removing this powder from mixer, add grated coconut, grated raw mango, red chilli, hing, haldi, coriander leaves and salt. Grind this mixture without adding water.
  4. Add the required quantity of ground mixture to cooked rice and mix. (do not add the whole of the ground mixture to the rice at first. First add half quantity and mix, check if spicy and sourness of the rice mixture is ok otherwise add some more or the remaining half of the ground mixture and mix. )
  5. Roast groundnuts in oil and add to the rice mixture.
  6. In the same oil add mustard seeds, chana dal, udad dal and curry leaves, when it splutters add to the rice and mix well.
  7. Serve immediately.

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This recipe was contributed by Foodie#413327 on 07 May 2016

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