Mango rice is perfect for the summer season when we start getting good mangoes.
Grated Raw Green Mango - 1 cup(You can increase/decrease the quantity according to the tangy taste you prefer)
Mustard Seeds - 1 table spoon
Chana Dal - 1 table spoon
Ginger - 1 tablespoon(grated finely)
Red Chillies - 3
Green Chillies - 6 (Cut into two halves from the middle vertically)
Curry leaves - 10
Cashewnuts - One-fourth cup
Groundnut - One-fourth cup
Turmeric powder/Haldi - 1 tablespoon
Rice - 2 cups
Water - 4 cups
Corainder leaves - 1 bunch
Oil - 2 tablespoon
Cook the rice in pressure cooker adding 4 cups of water to 2 cups of rice. Keep the cooked rice aside to cool.
Roast the cashwenuts and groundnuts separately and keep it aside.
Take a pan and pour oil into it. Add mustard seeds, chana dal,ginger and red chillies and heat till they pop up.
Add green chillies and curry leaves. Fry for 2 mins on low flame.
Add grated mango,salt and turmeric powder.Heat on medium flame for 10 mins so that the mango gets cooked properly.
Add the roasted cashewnuts and groundnuts along with the cooked rice and mix well.Heat on low flame for 10 mins.
Add the coriander leaves and remove the pan from heat.
The mango rice is ready to be served.
Serve with any pickle of your choice.