Mango Rice

Origin from Anbu's house, Tangy Mango Rice makes a great one-dish meal. Serve it with poppadums and meat and potato Gravy


Ingredients:

• 4 cups cooked Basmati rice (you can also use leftover rice)

• 11/2 cup large unriped green Cooking mango Grated  fine

• 5 tbsps  sunflower cooking oil or Olive oil or You can use ghee if you have less cholestrol

• 1 tsp mustard seeds

• 1 large red onion chopped fine

• 6 green chillies slit lengthwise

• 1" piece of ginger grated

• 2 tsps coriander powder

• 1 tsp cumin powder

• 1/2 tsp tumeric

• 1/4 tsp Asafoetida powder

• 1/4 cup water

• 2tsp Channa dhal

• 5Tsp fresh Grated coconut

• Salt to taste and corriander to garnish

Preparation:

First cook the white rice and  cool it*( do not over cook the rice)

 • Heat the oil in a deep pan and add the mustard seeds,and curry leaves  When they stop spluttering 
   Add Channa Dhal

• Add red onions fry until its soft and brown

• Add the coriander, cumin and tumeric powders, salt to taste and mix well.
   Cook on a low flame for 3-4 minutes, stirring frequently.

 • Add Grated ginger after few minutes add Grated mango cook well with addition of water

• Once it becomes little concentrated taste for salt and if you require tangy taste
   add few drops of lemon concentrate
 • Turn off the fire and add the cooked rice. Mix well.