Mangoes-yeah if I there is one reason that stops me lamenting too much about the scorching sun of April and May,it would be for the mango-King of fruits.Yes if there is no April and May how could one enjoy mangoes-sounds quite logical right ;).One fruit that I never get tired of,I am fond of all the varieties of mangos available on Earth right from Imampasandh (A variety that is available only in and around Trichy-my home town) to neelam(during the end of season).I am strict minimalist when it comes to mango and no dessert made with mango can come near to the taste and flavor of mango as such according to me.Though we indulge in milkshakes,lassi etc,digging into a well ripe mango is my way of eating it.If mango fruit is so much famed,how can one not talk about raw mango.How many of you have eaten raw mango,cut into strips with a dash of salt and chilli powder.I can go on and on writing about how tasty it is,in short I would say if you haven't tasted it you are seriously missing something great in life :).Apart from devouring as such there are N number of recipes in Tamil cuisine that puts the flavor and taste of raw to mango to maximum use.So many varieties of pickle,pachadi,kuzhambu etc and this mango rice I am sharing today is one among them.A very simple chitranam kind of dish,so quick and ridiculously simple to make yet exotic in color (I just love that pale green color),flavor and taste.With a lip smacking tanginess this rice will leave you wanting more even after having your fair share.This rice will be soul satisfying for those recovering from cold,fever by awaking their taste buds.There is more than a way for preparing this rice,here I am sharing the simplest of all,just on the same lines of lemon rice.Manga sadhan recipe
Star ingredients Raw mango and cooked rice.
Time:20 minutes
Serves:6
Ingredients:
1 large raw mango (I used kallamani variety)
2 cups cooked cooled rice
2 teaspoons black gram(ulutham paruppu/urad dal)
2 teaspoons gram dal(Channa dal/kadalai paruppu)
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
2 green chillies
1-2 dried red chilli
10-12 curry leaves
1 teaspoon mustard
Salt
Oil to temper
Method:
1.Cook the rice and cool it thoroughly.Make sure grains are separate.Refer here
for tips.
2.Peel and grate the mango.Add turmeric powder to the mango and keep aside.
3.Heat a kadai and add 2 tablespoons sesame oil to it.Temper with mustard,urad,channa dal,asafoetida,curry leaves,green and red chilies.
4.Add the grated mango,salt and saute for 3-5 minutes(not more than that)
5.Now add the cooked rice in stages and keep mixing gently.(Low flame)
6.Add 1 tablespoon sesame oil on the top,put off the flame and close.Allow to rest for 10 minutes.7.Mix gently and serve hot with vadam
Notes:
1.Here turmeric powder is added to mango to balance the tanginess of mango.
2.If you saute for more than 5 minutes after adding mango color of the rice may change.
3.You can add peanuts,cashew nuts while tempering.
4.Use sesame oil for best flavor and taste.
