Mango Rice

Prep Time 20 Mins

Cook Time 40 Mins 

Serves 8-10


Clean the rice and put it in boiling water. When it is about three quarters cooked, remove it from the heat. 

INGREDIENTS 

Rice 3 lb

Green mangoes 6 medium sized

Green chilies a few

Grated coconut 3 cups

Gingelly oil 1 1/4 pints or

Ghee 1 1/4 lb

Mustard seeds 1 tbsp

Black gram dhal 1 tbsp

Cumin seeds 1 tbsp

Curry leaves a few

Turmeric powder a little

Salt to taste


COOKING DIRECTIONS 

Clean the rice and put it in boiling water. 

When it is about three quarters cooked, remove it from the heat. 

Drain the excess water and allow the rice to cool. 

Add the turmeric powder and half the quantity of gingelly oil (or ghee). Mix well. 

Cut the mangoes into tiny pieces or grate them. 

Grind the cumin seeds, half the chilies, salt to taste and the coconut gratings. 

Mix it with the mango pieces and add it to the cooked rice. 

Fry the mustard seeds gram dhal, curry leaves and the remaining chilies in oil. 

Add to the rice. Mix well. 

Allow to cool and serve.