Tangy Mango Rice Recipe Video
Here is an easy and delicious mango rice recipe just for you. The mango rice is a popular South Indian dish. This mango rice recipe is a unique and delicious way of combining the mango (the king of fruits) with rice. Would be glad to hear from you on this mango rice recipe.
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelVery Easy
Health IndexAverageServings2
Main IngredientMango
Ingredients
Oil – 4 teaspoon
Whole Dried Red Chillies - 3
Mustard Seeds – 1 pinch
Cumin Seeds – 1 pinch
Chana Dal – 1 teaspoon
Urad Dal – 1 teaspoon
Cashew Nuts – 1 cup
Asafetida (Hing) – 1 pinch
Green Chillies - 6
Curry Leaves
Ginger, chopped
Turmeric Powder – 1 pinch
Mangoes – 1, grated
Fluffy Rice – 4 cups, cooked
Salt
Directions
MAKING
1. To prepare perfect mango rice, add oil in a hot pan, add whole dried red chillies, mustard seeds and cumin seeds.
2. When they crackle, add channa dal, urad dal, broken cashew nuts and sauté well, add hing, slit green chillies and curry leaves and fry.
3. Add chopped ginger (optional), turmeric powder, salt and grated mangoes.
4. Cook till the grated mango mixture is tender and then add the cooked fluffy rice and mix well.
SERVING
5. Serve hot.
1. To prepare perfect mango rice, add oil in a hot pan, add whole dried red chillies, mustard seeds and cumin seeds.
2. When they crackle, add channa dal, urad dal, broken cashew nuts and sauté well, add hing, slit green chillies and curry leaves and fry.
3. Add chopped ginger (optional), turmeric powder, salt and grated mangoes.
4. Cook till the grated mango mixture is tender and then add the cooked fluffy rice and mix well.
SERVING
5. Serve hot.
Editors Review
If you love the sour and tangy taste of raw mango, then this rice preparation is ideal for you. It is going to be a nice break from your regular menu. Mango rice is hot favorite in Southern part of India. To reduce the sour taste of mango, you might sprinkle little bit of sugar.Comments
Comments: 6 |
Add a Comment
Anonymous says :
Lovely recipes...correct the mango recipe on your webpage...it says 50 gallons of cashewnuts...I suppose you mean 5o gms? Please correct..obviously a typo error...all the best wth your cooking.
Posted on: 9 December 2009 - 10:54pm
Anonymous says :
Hi Chef Sanjay
You certainly have the gift of personality, not to mention an excellent cook and teacher.
I wanted to thank you for honouring those who get forgotten and who do so much. It would be nice for the priests to honour the cooks and those who assist in the success of the temple behind the scenes. That is a true celebration and appreciation.
Here is to appreciating your good works, soulfully and in every way.
Blessings and Happiness
Rosy
Posted on: 5 October 2009 - 3:57pm
Anonymous says :
Hi Chef Sanjay
You certainly have the gift of personality, not to mention an excellent cook and teacher.
I wanted to thank you for honouring those who get forgotten and who do so much. It would be nice for the priests to honour the cooks and those who assist in the success of the temple behind the scenes. That is a true celebration and appreciation.
Here is to appreciating your good works, soulfully and in every way.
Blessings and Happiness
Rosy
Posted on: 5 October 2009 - 3:57pm
Anonymous says :
Hi Chef Sanjay
You certainly have the gift of personality, not to mention an excellent cook and teacher.
I wanted to thank you for honouring those who get forgotten and who do so much. It would be nice for the priests to honour the cooks and those who assist in the success of the temple behind the scenes. That is a true celebration and appreciation.
Here is to appreciating your good works, soulfully and in every way.
Blessings and Happiness
Rosy
Posted on: 5 October 2009 - 3:55pm
shantihhh says :
You always teach us so much! Thank you!
Shanti/Mary-Anne
Posted on: 22 January 2008 - 5:36pm
rumya says :
Excellent as usual. I love green mango rice It reminds me of lemon rice.You are right when you told us chef is as important as the priest. Since the chef also brings money to the Temple. Chef feed us our stomach. Priest feed us our soul. I love the way you describe the recipes. Excellent. Keep doing what you are doing.
Posted on: 22 January 2008 - 4:07pm
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