Mango Rice
Mango Rice is a flavourful, tangy rice made by tempering grated raw mango & spices and blending it with cooked rice. Mango Rice is a perfect meal for lunchbox & travel and is savoured by tangy taste lovers.
Servings2
Ingredients
- 2 cups cooked rice cooled down
- 1 cup raw mango skin peeled and grated
- 1 tablespoon cooking oil
- 1/4 teaspoon turmeric powder
- salt to taste
To temper:
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1 teaspoon chana dal
- a small sprig curry leaves
- 2 small dry red chillies
- a pinch hing
- 2 tablespoon peanuts
Instructions
- Wash the mango, peel off the skin. Grate it using a grater. Measure 1 cup and set aside.
- Heat oil in a pan - add mustard seeds let it splutter then add all the other ingredients listed under 'to temper' let it splutter.
- Fry until the dals turn golden. When the dals get slightly browned, and peanuts are roasted well, add grated raw mango, turmeric powder, salt to taste.
- Sauté till its slightly thick but not very dry, just 3-5 mins in enough. Switch off.
- Fluff cooked rice, add 2 teaspoon gingelly oil and then add the cooked raw mango mixture to cooked rice and mix well.
- Serve Mango Rice hot / warm with papad or chips!
Notes
- Cook rice in the ratio 1(rice):1.5(water) cups, spread it in a plate and let it cool down completely before you add the thokku to it.
- The thokku can be warm when you add it but rice should be cool only then it will not become mushy.
Nutrition Facts
Mango Rice
Amount Per Serving (125 g)
Calories 413
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Sodium 29mg1%
Potassium 428mg12%
Carbohydrates 66g22%
Fiber 5g21%
Sugar 14g16%
Protein 9g18%
Vitamin A 1512IU30%
Vitamin C 195mg236%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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