October 20, 2010

Mango Rice

Mango Rice

Maavinkaay(mango) chitra anna (colored rice) as its called in Kannada, is a yummy tangy rice made of green unripe mangoes. Thanks to Mexico, our Indian stores here in the US carry loads of fresh crates. There are 2 versions of making this, I am writing the quick and easy method.

What I used: serves 4
2 cups boiled rice, cooled to room temperature (Day old rice works good too)

1 fresh green unripe mango grated with skin ( Must be really hard, when grated must be white/light yellow)
3-5 green chillies chopped into fine thin rings
1 green lime            
1tsp or more salt
1/4tsp sugar
1/4tsp turmeric
Pinch of asefoetida
2-4tsp of olive oil
For the tempering: Any or all that you can find--2tsp peanuts, 1tsp whole cashews, 1tsp channa dal, 1tsp urad dal, 1/2tsp mustard and cumin seeds, 3-4 dry red chillies cut into 1 inch pieces, a few curry leaves and some chopped cilantro for the garnish.

Heat a wide shallow skillet. Add 2tsp oil, put in the peanuts and cashew and toss on medium heat till its golden brown, add the channa dal, urad dal, red chillies and curry leaves and cover cooked for just a minute watching it carefully on medium heat. Move it onto a small cup and set aside.


In the same pan, on medium heat, add 2 tsp oil, mustard and cumin, cover it till the splattering subsides. add the chopped green chillies, grated mango and increase the heat to high, Constantly work it, watching not to burn, for 1 minute. Lower the heat to the lowest setting now. Add turmeric, salt, sugar and asefoetida. This will make a generous amount of mango pickle paste. take out 1/2 and set aside. Now to the remaining paste, add the boiled rice, stir gently till the rice takes in the mango paste color. Squeeze the juice of lime, take it out of the flame now.

Remember your cooled peanut tempering now! Mix it only before the rice is eaten, this way, the peanuts stay crisp and crunchy, and the mango rice tastes tangy... god .. heaven! My mouth is watering now. I have some paste in the fridge. Can just temper some peanuts and toss it in with old leftover rice... and I have this yummy mango tango :-) enjoy!


Please note: One mango yields quite a bit of pickled paste. It can be refrigerated and used for 2 more servings.