Tangy Kachi Keri Rice,
Recipe Link : https://www.tarladalal.com/Tangy-Kachi-Keri-Rice-Raw-Mango-Rice-40835r
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Tangy Kachi Keri Rice ,Raw Mango Rice
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 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 .
Preparation Time: 15 minutes.
Cooking Time: 10 minutes.
Serves 3.
1 cup grated raw mango
2½ 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)
¼ tsp asafoetida (hing)
½ tsp turmeric powder (haldi)
Salt to taste
1. 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.
2. Add the asofoetida and turmeric and sauté on a medium flame for a few seconds.
3. 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.
4. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.
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