Categories: Mango, Rice recipies

Ingredients

• Raw mango - 1
• Cooked rice - 2 cups
• Jaggery - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Salt - 1 tea spoon or to taste
• Fresh grated Coconut or desiccated coconut - 1/2 cup
• Red chilies - 2-3 or according to taste
• Seasoning:
• Oil - 2 tablespoons
• Mustard seeds - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric powder - 1/2 teaspoon
• Curry leaves - 7-8

Directions

1. Preparation

2. Grate raw mango and fresh coconut.
3. Grind together mango, coconut, red chillies, mustard seeds, cumin seeds to a fine paste. Add a little water if necessary but not too much.
4. Heat oil in a pan. When it is hot, add mustard seeds, cumin seeds. Add the mango paste. Add curry leaves. Stir and cook For 5 minutes.
5. Add jaggery and salt. Stir once in a while. Cook till oil separates and the paste thickens.
6. Remove from fire and cool a little.
7. Add cooked rice. Mix the rice well with the cooked mango mixture. You may need to use your fingers to mix well. Add a little salt if necessary.

8. Serve any time. You can serve it cold.

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