Do you like Mangoes? Who doesn't like mangoes, after all its the king of fruits. Summer is almost here and we see mangoes every where. Staying in USA for more than a decade now, I miss eating those yummy mangoes everyday. Though we get mangoes here, they just don't taste like the ones we get in India. Anyways be happy with what you get is my policy.
Now, its also a season all those yummy pickles are made with raw mangoes, tomatoes, gooseberries and what not. Coming to raw mangoes we get pretty good mangoes here which are rarely sour in taste. They are used to pickles, juices, jams and also cooked with dal and rice. We use raw mangoes in Fish curry as well, it gives very nice tangy taste to the dish. As we are cooking with grains for this whole month, I have made a spicy and tangy mango rice. Luckily I got a mango which is very sour / tangy this time from market, which is the key ingredients to the dish am making today. It is other wise called as mango pulihora or mamidikaya pulihora too. Here goes this yummy dish for Day 18 under the theme " Biryani / Pulao / Khichdi recipes with grains".
Ingredients:
Raw mango 1
Cooked Rice 2 cups
Green chili 3
Red chili 1
Cashew nuts 10-15
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Chana dal 1 tsp
Curry leaves 6
Asafoetida 1/4 tsp
Chopped cilantro 1/4 cup
Turmeric powder 1/2 tsp
Salt to taste
Oil 2 tbsp
Preparation:
Peel the skin of mango and chop to small pieces or simply grate it.
Heat a pan and add oil.
Add mustard seeds and let them splatter to add cumin seeds, chana dal, curry leaves and red chili.
Saute for few seconds and add cashew nuts, asafoetida and slit or chopped green chili.
Saute for few seconds and add grated mango.
Cook for 4-5 minutes and add turmeric powder.
Now add cooked rice and salt to taste.
Mix thoroughly and cook further for 5 minutes on low-medium flame.
Switch off flame and garnish with chopped cilantro.
Serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
An InLinkz Link-up
Now, its also a season all those yummy pickles are made with raw mangoes, tomatoes, gooseberries and what not. Coming to raw mangoes we get pretty good mangoes here which are rarely sour in taste. They are used to pickles, juices, jams and also cooked with dal and rice. We use raw mangoes in Fish curry as well, it gives very nice tangy taste to the dish. As we are cooking with grains for this whole month, I have made a spicy and tangy mango rice. Luckily I got a mango which is very sour / tangy this time from market, which is the key ingredients to the dish am making today. It is other wise called as mango pulihora or mamidikaya pulihora too. Here goes this yummy dish for Day 18 under the theme " Biryani / Pulao / Khichdi recipes with grains".
Ingredients:
Raw mango 1
Cooked Rice 2 cups
Green chili 3
Red chili 1
Cashew nuts 10-15
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Chana dal 1 tsp
Curry leaves 6
Asafoetida 1/4 tsp
Chopped cilantro 1/4 cup
Turmeric powder 1/2 tsp
Salt to taste
Oil 2 tbsp
Preparation:
Peel the skin of mango and chop to small pieces or simply grate it.
Heat a pan and add oil.
Add mustard seeds and let them splatter to add cumin seeds, chana dal, curry leaves and red chili.
Saute for few seconds and add cashew nuts, asafoetida and slit or chopped green chili.
Saute for few seconds and add grated mango.
Cook for 4-5 minutes and add turmeric powder.
Now add cooked rice and salt to taste.
Mix thoroughly and cook further for 5 minutes on low-medium flame.
Switch off flame and garnish with chopped cilantro.
Serve hot.
Recipes so far in this Mega Marathon:
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
An InLinkz Link-up
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12 comments:
My mouth is watering . Seriously Raw mango rice tempts you and I love the way you have made them , they look so tempting . Good pick for the alphabet .
I don't know whether my earlier comment went through. The tangy rice is one the easiest to prepare and tastes yummy. You are right, we need to feel blessed at least to get hold of ingredients that are not grown locally. I happen to add a little lemon juice if the mangoes tend to be not sour ones.
Chatpata mango rice is the seasons best rice..love it with loads of Peanuts..
This is a must have for Ugadi at our place. Love the simple flavor of the raw mango. I also add lime juice if the mangoes are not sour enough.
When mango season starts, I make this rice regularly at home. This one is a fantastic recipe to use mangoes and my daughter loves it so much. Please pass that bowl of deliciousness.
That's one quick and easy mango rice. Simple love it. And tell me about mangoes. I wish I could get out local mango varieties here. sigghhhh. can't get enough of it.
Hi Sushma, the previous comment from Mani is actually me - srividhya. I didn't realize I was commenting from my husbands account. Sorry
No worries Srividhya. Thanks for the comment. 😃
Love this tangy one. It's our favourite one during season. You got it done so well
I love raw mango dishes and I can feel the sweet and tangy taste of raw mango while typing this comment. Your raw mango rice is too inviting!!
I am drooling seeing your pics and reading your recipe. Must try this mango season.
RAw mango rice is something that my entire family relishes .. this bowl is so tempting now to make it again at home...
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