How to make Raw Mango Rice-Cook Smart -
Slightly sour, slightly sweet and slightly spicy – this combination is absolutely divine
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Raw mango (कच्चा आम), Basmati rice (बासमती चावल)
Cuisine : South Indian
Course : Rice
For more recipes related to Raw Mango Rice-Cook Smart checkout Raw Mango Rice, Raw Mango Rice - SK Khazana. You can also find more Rice recipes like Narangi Pulao Mixed Vegetable Palak Tahiri Tamarind Rice Navratan Pulao - SK Khazana
Raw Mango Rice-Cook Smart Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Raw Mango Rice-Cook Smart Recipe
Raw mango peeled and grated 3 tablespoons
Basmati rice cooked 3 cups
Oil 2 tablespoons
Green chillies 3
Mustard seeds 1 teaspoon
Split Bengal gram (chana dal) 1 tablespoon
Split skinless black gram (dhuli urad dal) 1 tablespoon
Fresh coriander sprigs 4-5
Turmeric powder 1/4 teaspoon
Curry leaves 10-15
Salt to taste
Sugar 1 tablespoon
Raw mango slices for garnish
Method
Step 1
Heat oil in a non-stick wok.
Step 2
Finely chop green chillies.
Step 3
Add mustard seeds to the hot oil and let them splutter. Add Bengal gram and black gram and sauté they turn a light brown.
Step 4
Take the rice in a large pan. Finely chop the coriander sprigs.
Step 5
Once the grams brown add turmeric powder and mix. Add curry leaves and green chillies and mix and sauté till the leaves crackle.
Step 6
Add raw mango and mix and sauté for a couple of minutes. Add salt and sugar and mix. Add coriander leaves and mix.
Step 7
Add this mixture to the rice and mix gently.
Step 8
Garnish with mango slices and serve at room temperature.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
