This is one must mango rice, on new year day, marking the start of nice aromatic raw mangoes..and of course to wait for ripe mangoes.
Most of the time this is a must for any holige/boli/puran poli in karnataka. The best combination.
I personally love mangoes..ripe or raw..in pickles, as rice, sambhar, kootu, masiyal, dhal...just keep naming them...or simply to savour them, cut raw and enjoy with salt and red chillie powder.
I also have pleasure of eating them with my upma and poha/avalakki. Just grate raw green, tangy mango and sprinkle on top these and enjoy..hhhmmm...heavenly.
This is complete meal with curd rice for any picnics or lazy lunch or dinner.
Ingredients:
Rice - 2 cups(cooked fluffy and cooled for 3-4 hours),
Curry leaves - 20-25 leaves,
Salt,
Raw Tangy, Green Mango - 2-3 medium sized, skin peeled and grated.
To grind:
Mustard Seeds - 11/2 teaspoons,
Red chillies,
Normal spicy red chillies - 6-8,
Kashmiri red chillies - 6-8,
Tamarind - small marble sized,
Turmeric - 1/2 teaspoon,
Jaggery - small marble sized,
Asafoetida - a fat pinch,
Salt - 1/2 teaspoon,
Coconut grated - 1 cup.
To temper:
Oil - 11/2 tablespoon,
Mustard seeds - 2 teaspoon,
Asafoetida - a pinch,
Chana Dal - 2 teaspoon,
Groundnut - 1 tablespoon.
Method:
First prepare rice fluffy and grains separated at least 3 hours before making the rice.
When completely cooled adjust salt and spread curry leaves and mix.
Grind the ingredients under grinding table, except coconut to powder.
Finally add coconut and again powder, do not add water(very important). Remove and keep aside.
Now in the same mixer, grind the grated mango without water. Keep aside.
Mix both, ground mixture and ground mango with rice well. But remember that rice has to be completely cooled when mixing the ground mixture to rice. Mix with your hands to ensure even masala mixture mixing with rice.
Rest this rice for at least 10 -15 minutes before tempering the rice.
Temper with ingredients under tempering table and add to rice.
Rest the rice at least for 30 minutes, so that all the flavours seeps into the rice and tastes yummy.
Note:
The mangoes have to be sour.
Rice should be prepared hours before making the rice.
You can temper with groundnut oil for that authentic taste. I personally prefer that taste.
If like you can add grated mango, without grinding, just add grated mango finally in the tempering, fry for couple of minutes and add to rice.
This rice has to be a perfect balance of sour, spice and salt.
Make this rice at least a hour before serving, it tastes much better.
Can be a packed lunch as well.
Most of the time this is a must for any holige/boli/puran poli in karnataka. The best combination.
I personally love mangoes..ripe or raw..in pickles, as rice, sambhar, kootu, masiyal, dhal...just keep naming them...or simply to savour them, cut raw and enjoy with salt and red chillie powder.
I also have pleasure of eating them with my upma and poha/avalakki. Just grate raw green, tangy mango and sprinkle on top these and enjoy..hhhmmm...heavenly.
This is complete meal with curd rice for any picnics or lazy lunch or dinner.
Ingredients:
Rice - 2 cups(cooked fluffy and cooled for 3-4 hours),
Curry leaves - 20-25 leaves,
Salt,
Raw Tangy, Green Mango - 2-3 medium sized, skin peeled and grated.
To grind:
Mustard Seeds - 11/2 teaspoons,
Red chillies,
Normal spicy red chillies - 6-8,
Kashmiri red chillies - 6-8,
Tamarind - small marble sized,
Turmeric - 1/2 teaspoon,
Jaggery - small marble sized,
Asafoetida - a fat pinch,
Salt - 1/2 teaspoon,
Coconut grated - 1 cup.
To temper:
Oil - 11/2 tablespoon,
Mustard seeds - 2 teaspoon,
Asafoetida - a pinch,
Chana Dal - 2 teaspoon,
Groundnut - 1 tablespoon.
Method:
First prepare rice fluffy and grains separated at least 3 hours before making the rice.
When completely cooled adjust salt and spread curry leaves and mix.
Grind the ingredients under grinding table, except coconut to powder.
Finally add coconut and again powder, do not add water(very important). Remove and keep aside.
Now in the same mixer, grind the grated mango without water. Keep aside.
Mix both, ground mixture and ground mango with rice well. But remember that rice has to be completely cooled when mixing the ground mixture to rice. Mix with your hands to ensure even masala mixture mixing with rice.
Rest this rice for at least 10 -15 minutes before tempering the rice.
Temper with ingredients under tempering table and add to rice.
Rest the rice at least for 30 minutes, so that all the flavours seeps into the rice and tastes yummy.
Note:
The mangoes have to be sour.
Rice should be prepared hours before making the rice.
You can temper with groundnut oil for that authentic taste. I personally prefer that taste.
If like you can add grated mango, without grinding, just add grated mango finally in the tempering, fry for couple of minutes and add to rice.
This rice has to be a perfect balance of sour, spice and salt.
Make this rice at least a hour before serving, it tastes much better.
Can be a packed lunch as well.
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