Mango rice is a quick variety rice, especially with left over rice. You can say as its another version of lemon rice or a fusion rice with a combination of lemon and coconut rice.
- Medium Grain Rice (cooked) 3 cups(left over rice works great)
- Green Mango (grated) 2 cups
- Green chillies 3 Sliced
- Red Chilli dried 2 nos
- Cashew Nuts 2 tbsp
- Peanuts 2 tbsp
- Bengal Gram (Chana Dal) 1 tbsp
- Urid dal 1 tsp
- Fenugreek Seeds 1/4 tsp
- Mustard Seeds 1 tsp
- Grated coconut 1/2 cup
- Oil 2 tbsp
- Ghee 1 tsp
- Salt to taste
- Curry Leaves to Garnish.
Soak chana dal (bengal gram) in warm water for 20 minutes.
Peel the mangoes grate it to make the required amount.
In a hot pan add the oil and 1 tsp ghee, then add mustard seeds along with red chilli.
Now add the chana dal and urid dal along with fenugreek seeds.
Add the peanuts and cashew nuts. Roast them for 1-2 minutes in medium heat.
Then add salt and give a good toss and add the grated mangoes and saute for 2 minutes. Then add the grated coconut and mix well.
Now add the cooked rice mix until well combined. cover and cook for 1 minute in low flame. Open and add curry leaves and mix well. Serve warm with Pickle or Coconut Chamanthi.