Tangy Kachi Keri Rice, Raw Mango Rice
by Tarla Dalal, https://www.tarladalal.com/

An evergreen favourite, the Raw Mango Rice is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch.

While red and green chillies are used to add spice to the rice, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil (sesame oil) and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely.

Enjoy the Raw Mango Rice with papad. You can also serve with side dishes like Cucumber Pachadi , Mango Pickle and Ginger Chutney.

Some recipes add a couple tablespoons of grated coconut and a few cashews.

1 cup grated raw mango
2 1/2 cups cooked rice
2 tbsp sesame (til) oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
2 whole dry kashmiri red chillies , broken into pieces
2 slit green chillies
3 tbsp peanuts
15 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
salt to taste

Heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes.

Add the asofoetida and turmeric and sauté on a medium flame for a few seconds.

Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.

Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.

Serve hot.