Mango Masala Rice
Simple, easy and quick recipe for all those busy days when there ain’t enough time to make an elaborate dinner. During my school days and in no internet era, I was somehow fond of collecting recipes, attending cooking classes and documenting all of those in an artistic way in my recipe notebook.
I came across this notebook while I was on a de-cluttering and cleaning spree a few days ago. I realised, that is my treasure which has so many authentic recipes and I am go glad to now share it with all of you.
This recipe is a combination of raw mango and ripe mango which balances the sweetness and tart in each other. Use of coconut highlights the flavour even more. The use of red chillies is towards on the high heat side. You may adjust the heat quotient as per the dietary and taste preferences. Add the jaggery or sweetener only if the ripe mangoes are not sweet enough. I hope you enjoy reading the detailed recipe in the recipe card below.
If you like this mango masala rice recipe or if you try it, I would love to hear from you in the comments below. You can also connect with me on my Instagram and Facebook handle.
You may also like –
Mango Masala Rice
Ingredients
Masala - to grind
- 4 Tbsp Coconut grated
- 4 Pcs Dry red chillies
- 1 Tsp Cumin seeds
- 1/2 Tsp Salt
- 1/2 Cup Raw mango grated
- 1/2 Cup Ripe mango grated
Other ingredients
- 2 Cups Cooked rice
- 1 Tbsp Oil
- 1 Tsp Mustard seeds
- 1/2 Tsp Fenugreek seeds
- 1 Tsp Urad dal (black gram lentils)
- 6-7 Pcs Curry leaves
- 1/2 Tsp Cumin seeds
- 1 Pc Broken dry red chillies
- 1 Tsp Jaggery powder skip if the mangoes are sweet.
- Salt to taste
- 1 Tsp Ghee optional
Garnish
- Coriander leaves Chopped
- Roasted peanuts Crushed
Instructions
- Dry grind the masala ingredients except raw and ripe mangoes. Add them later and grind again.
- Allow cooked rice to cool completely. Separate/fluff the grains with a fork. Add a tsp of ghee and mix well (skip if vegan).
- Heat oil in a pan, add fenugreek seeds, cumin seeds, mustard seeds, curry leaves, urad dal and broken red chillies and fry them all.
- Add the ground paste and fry for additional 2 mins. At this point add jaggery if required.
- Mix in salt and rice.
- Garnish and enjoy!!!
