Got any leftover rice? A raw mango? Some coconut? There’s your lunch in a jiffy. Absolutely effortless and utterly delicious this rice dish is. Years ago, a colleague in Bangalore brought this box full of raw mango rice his mother had made using leftover rice. I hadn’t had anything like that before. And being a sucker for anything sour, I loved it. Having no recipe in hand and with no intention of looking up one either, I tried making some myself. This time around I added freshly grated coconut. This is a new favourite. It takes just about 10 mins to put it together. It took me longer to grate the damn mango actually. I paired this with Udupi style curry leaves thambuli and a cheat mango gojju.
Yield:
2 servings
Prep time:
10 mins
Cooking time:
10 mins
Ingredients:
Cooked rice – 2 cups
Raw mango – 1 peeled and grated or finely diced
Grated coconut – 3/4 cup
Green chilli – 1 chopped
Garlic – 2 cloves chopped
Ginger – 1/2 inch piece chopped
Oil/ghee – 2 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Dried red chillies – 2
Curry leaves – 2 sprigs
Salt to taste
Method:
Heat the ghee/oil in a wide pan and add the mustard seeds.
Once the mustard seeds begin to pop, add the urad dal, dried chillies, green chilli, ginger and garlic.
Now add the curry leaves and let them crackle.
Tip the rice in and give it a good mix.
Add the raw mango, fresh coconut and salt. Mix well.
Serve hot.
Extra:
For the cheat mango gojju, blitz one ripe mango’s pulp till it’s smooth. Add salt to taste. Make a tempering of ghee with mustard seeds, urad dal, red chilli, curry leaves and a pinch of red chilli powder and tip it on to the mango pulp. Mix well. There’s your cheat gojju.
