Ingredients
4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil
Method:
- Cook the rice and spread on a platter to cool.
- Set aside.
- For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
- Add half the grated mango.
- Blend into a fine paste.
- Set aside.
- For tempering heat up the oil in a heavy frying pan.
- Add mustard, chana daal, red chilli, and curry leaves.
- When the mustard seeds splutter, add the peanuts.
- Once the dal is golden, add the remaining mango.
- Sauté for a few minutes over a medium heat, until the mango is cooked.
- Now add the masala.
- Cook until the raw smell disappears.
- Remove from heat up and set aside.
- When the rice is cool, add salt to taste and extra curry leaves.
- Stir in the masala little by little, until well blended.
- Serve hot with fried.
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