Ingredients:

• 2 – Raw Mango (peeled and grated)
• 2 cups – Rice
• 2 – Green chillies
• 1 – Red Chilli
• Ginger – inch cut into small pieces
• 1 tsp – Mustard Seeds
• 1 tsp – Channa dal
• 1 tsp – Urad Dal
• 3 tbsp – oil
• 1 tsp – Turmeric powder
• Curry leaves – few sprigs
• Cashew nuts
• Groundnuts
• 1 bunch – Coriander leaves
• Salt, to taste
• For the masala:
• 1 tsp – Coriander seeds
• 2 tsp – Channa dal
• 2 – Red Chillies
• 2 tsp – grated Coconut
• 1 tsp – oil

Method:

1. Take 1 spoon of oil in a pan add coriander seeds, channa dal and red chillies. Once they turn brown, remove from fire, allow to cool and make a powder of it.
2. Wash the rice and add 4 cups of water and cook.
3. Now take 3 tbsps of oil in the pan and add mustard seeds.
4. Once they splutter, add channa dal, urad dal, groundnuts, cashew nuts, red chilli, green chillies, ginger, turmeric powder and lastly curry leaves. Remove from fire and add it to the cooked rice.
5. Squeeze out juice from the grated mango and add it to the rice.
6. Add some salt to taste and mix thoroughly, taking care to see that the rice doesn’t become too sticky and lumpy.
7. Lastly add the powdered masala. If need be, add some oil to the rice while mixing to avoid lumpiness.
8. For garnishing, use the squeezed out grated mango pieces and coriander leaves.

Recipe courtesy of Srividya