"Mango season means it's time for Mango Rice!"
Green Mango Rice
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 cup rice
- 2 teaspoons sesame oil, divided
- 3 small green mangoes, peeled and grated
- 7 dried red chilies
- 1/4 cup dried coconut
- 8 curry leaves
- 1 teaspoon mustard seeds, divided
- 1/2 teaspoon turmeric
- 1/2 teaspoon fenugreek seeds
- 1/2 tablespoon jaggery
- 1/4 teaspoon asafoetida
- 1 teaspoon Kosher salt, divided
Method
Step 1
Cook the rice with 1 teaspoon of sesame oil and 1 teaspoon in 2 cups water.
Step 2
In a small skillet, heat remaining sesame oil and fry fenugreek seeds and asafoetida for 30 seconds. Add to a blender, along with the chillies, coconut, the remaining salt, turmeric, 1/2 teaspoon of mustard seeds and the jaggery. Add a splash of water and grind to a chutney-like consistency.
Step 3
Heat the canola oil in a large wok and add the remaining mustard seeds, the curry leaves and fry until fragrant. Add the spice paste, followed by the grated mango and stir for about a minute. When the rice is cooked, add it to the wok and stir well. Serve immediately.