Mango Rice | Mangai Satham

This is the first time, i tried Mango Rice and i'm glad that i tried, since it's so flavorful and taste delicious.If you love tangy rice  like lemon or  tamarind rice, give a try to this rice,you wont get disappointed.

Even you can make this with leftover rice.This mango rice is prepared in the same way as Lemon rice, for tanginess, instead of lemon we use mango here.The flavor from mango give unique taste to this rice.

Ingredients

Raw Mango - 1 
Rice - 1 cup
Salt - to taste

To Temper

Oil -1 1/2 tsp
Mustard & urad dal -1/4 tsp each
Channa dal - 1 tsp
Cashew - 4 or 5(broken into pieces)
Asafoetida - a pinch
Split roasted peanut - 2 tbsp
Curry leaves - few
Turmeric powder - 1/4 tsp
Green chili - 2 finely chopped
Red chili - 3 nos(broken into pieces)

Procedure
First soak the rice for 15 mins and cook it with 2 cup of water in a pressure cooker for 3 whistle or till it's done. Then allow the rice to cool completely

After that peel the mango & grate it finely and keep the ingredients ready for tempering.

Heat the pan with oil , first add mustard ,urad dal, cashew & channa dal  & saute it well.
Then add red chili & peanut,roast it slightly.

After that add green chili,curry leaves ,turmeric powder & asafoetida , give a quick stir & add grated mango & saute it well.

Finally add salt & saute the mango until it turns mushy .Switch off the flame and allow to cool a bit.

Now add the mango masala into rice and mix it well. Check  the salt , if needed ,add it now. I didnt add all the rice cooked from 1 cup of raw rice, around 1/2 cup of cooked rice i kept it aside. Based on the masala, add the cooked rice & stop adding the rice when you felt that the tanginess of the rice is perfect for you.

Tasty & flavorful Mango rice is ready. We had it with masala vadai. You can serve it with appalam or vathal too.

Note:

• Adjust the green chili according to your taste.
• You need plus or minus extra 1/2 cup of cooked rice for this recipe based on the tanginess of the mango. 
• Mix the rice with mango masala,once it's completely cooled,otherwise the rice would turn mushy 

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