Monday, June 10, 2013


11/2cups rice, soaked and drained
½ cup grated raw mango
3 green chilli, finely chopped
2 medium size onion chopped
1 tablespoon oil
1 teaspoon mustard seeds
A pinch of asafoetida
6-8 curry leaves
12 -15 fried spilt groundnuts
1 teaspoon split Bengal gram
1 teaspoon skinless split Black gram
½ teaspoon turmeric powder
2 tablespoon chopped fresh coriander
Salt to taste

1.   Drain and cook the soaked rice in six cups of boiling, salted water until almost done.
Drain and set aside
2.      Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add
The asafoetida, curry leaves, split bengal and black gram ground nuts. Sauté till the split Bengal and black gram turn lightly browned.
3.      Add green chilli and onion fry for one minute. Add salt , turmeric powder and grated raw mango. Simmer for two to three minutes. Add the rice and toss to mix.
 4. Serve hot, garnished with fresh coriander

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