हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.
- Cooked rice- 3 cups (don't necessary to use Basmati rice, use your daily used rice, I used Kolam rice)
- Raw mango, grated- ½ to 1 cup (as your choice)
- Fresh coconut, scrapped- ¼ cup
- Green chillies, chopped- 2 to 3
- Groundnuts- ¼ cup or a handful
- Cashew nuts- 1 tbsp (optional)
- Curry leaves- 1 string
- Split bengal gram (chana dal)- 1 tbsp
- Split black gram (urad dal)- 1 tsp
- Whole dry chillis, torned- 2
- Mustard seeds- 1 tsp
- Turmeric powder- ½ tsp
- Asafetida (Hing)- ¼ tsp
- Salt- to taste
- Sugar- a pinch (optional)
- Oil- 2 tbsp
- Fresh coriander, finely chopped- ¼ cup
- Separate the cooked rice granules with hand and add salt. Mix well and keep aside.
- Heat oil in a pan and add peanuts. Fry them on med heat till they turn brown. Put out peanuts from pan and put on rice.
- Add mustard seeds in same oil. Once they sputter add urad dal and chana dal. Fry on low heat till they turn brown.
- Add green chilli pieces, curry leaves. Saute a while.
- Add red chilli and the hing and saute a while.
- Add grated mango, turmeric powder and little salt. Saute on low heat for 3-4 mins.
- Add grated coconut, sugar and saute a while.
- Add cooked rice with peanuts and mix well.
- Cover the pan and cook rice on low heat for 2-3 minute.
- Now add chopped coriander, mix well and saute a while.
- Serve hot with papad.
- Personally, I don't like too sour, so I used only ¼ cup raw mango.You can minimise the quantity of raw mango as your likes.
- If the raw mangoes are not sour enough, then a tbsp of lime juice can be added to the rice in the end.
- Rice should be cool enough while mixing.
- You can also use left over rice for this recipe.
- For a change, you can use poha/bitten rice insted of rice. (Use socked poha like Kande-Pohe recipe.)