Raw Mango (Small) – 1/2 finely chopped or grated
Onion(Small) – 1/2
Green Chili – 6
Olive Oil or Gingerly Oil – 2 tbsp
Basmati Rice – 2 cup (Cooked)
Mustard Seeds – 1/4 tsp
Cumin seeds / Jeera – 1/4 tsp
Urad dhal – 1 1/2 tsp
Chana dhal – 1 1/2 tsp
Hing / Asafoetida / Perungayam – 1/8 tsp
Mustard powder – 1 tsp
Turmeric powder – pinch
Salt to taste
Curry leaves – few
Add oil in a large pan, when it is hot temper it with mustard seeds, cumin seeds and curry leaves. Wait until all the mustard seeds splutter. Then add chana dhal, urad dhal, hing, when the color of dhal changes add onion , green chili and fry it for a while. As you saute you should be able to get a wonderful aroma of hing and other ingredients. Now add turmeric powder, saute. Now add the finely chopped or grated raw mango, saute for couple of minutes until. Add salt and on a low flame gradually add rice and mix it well until the rice blends nicely with the paste. Add mustard powder, mix it well and serve.
Tips : You can also add salt while boiling rice.
If you think the boiled rice is sticky spread it in a large plate add some oil preferably gingerly oil and mix.
It is not mandatory to used Olive or Gingerly oil, you can alternate with any oil of your choice.
The skin can be peeled off before grating or chopping.