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Mango Rice (serves 4)

Curry leaves
4 tbsps raw Peanuts
150 gms Basmati Rice

6 Red Chillies
˝ tsp Turmeric Powder
1˝ tsps Mustard seeds
˝ tsp Asafoetida powder
1˝ cups Grated Green Mango
4 tbsps Fresh Coconut, grated

For Tempering
3 tbsps Oil
Curry leaves
1 Red Chilli, halved
1 tsp Mustard seeds
1 tbsp Chana Daal, rinsed


Cook the rice and spread on a platter to cool. Set aside.

For masala: Place mustard seeds, asafoetida powder, red chillies,
turmeric powder, and grated coconut in a blender or food processor.

Add half the grated mango. Blend into a fine paste. Set aside.

For tempering: Heat the oil in a heavy frying pan.

Add mustard, chana daal, red chilli, and curry leaves.

When the mustard seeds splutter, add the peanuts.

Once the dal is golden, add the remaining mango.

Sauté for a few minutes over a medium heat, until the mango is cooked.

Now add the masala.

Cook until the raw smell disappears.

Remove from heat and set aside.

When the rice is cool, add salt to taste and extra curry leaves.

Stir in the masala little by little, until well blended.

# Serve hot
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