Mango rice is just one style of South Indian rice dishes among many different variations. Mango rice has a very unique flavor due to the tartness of the mangoes, the sweetness of the coconut, and the heat of the chilies all being mixed together. This is a simple but flavorful and satisfying light lunch!
- 1 cup long grain rice, I am using basmati rice
- 1 tablespoon oil
- 1/2 teaspoon salt
- 2 cups water
For mango seasoning
- 2 cups raw mango peeled and shredded
- 3 tablespoons oil
- 1/2 teaspoon mustard seeds, rai
- About 10 curry leaves
- 2 tablespoons peanuts
- 2 tablespoons roasted chana, optional
- 1 tablespoon ginger sliced, adrak
- 2 green chili seeded and sliced lengthwise
- 1/4 teaspoon turmeric, haldi
- 1/4 teaspoon red chili powder
- 1 teaspoons salt
- 1/4 cup coconut freshly shredded, I am using frozen shredded coconut
- 1 tablespoon sugar
- 2 teaspoons lemon juice, use as needed
- Wash and soak the rice in about 3 cups of water for at least 15 minutes.
- Drain the rice. In the sauce pan cook, the rice with 2 cups of water, salt, and oil over medium high heat, bring rice to boil then turn the heat to low, cover the pan and cook rice for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. Note: Cooked rice expands to about 4 times its original size, so be sure to use the proper size pan.
- Heat the oil in a saucepan over medium heat, oil should be moderately hot, add mustard seeds.
- When the seeds cracks add peanuts, and roasted chana, stir fry for one minute until peanuts are lightly brown.
- Add green chili, curry leaves, and ginger, stir for few seconds.
- Next add coconut, mango, sugar, salt, turmeric, and red chili mix it well and cook over low heat for 3-4 minutes until mango is just tender, do not overcook the mango.
- Gently fold the rice with mango and turn off the heat. Mango rice is ready to serve.
- Turn off the heat if needed drizzle some lemon juice.