Tuesday, 28 May 2013

Kairi rice/ Raw mango rice

Kairi rice/Raw mango rice
Whenever I see raw mangoes, it reminds me of the huge mango trees we had in our backyard when we used to stay in MP. There were five of them, of different varieties. Amma was very fond of her kitchen garden and she had planted almost all the fruits yielding trees and our gardener used to maintain it very well.
Come Summer our house used to be filled with the aroma of fresh mangoes and amma used to distribute them to almost everyone she knew. Those were such beautiful and fun filled days. I miss them badly but then that's life. Change is inevitable.
Coming back to mangoes, although we used to make few desserts or drinks using ripe mangoes yet I don't remember my mother using raw mangoes much, except for pickle or in chutney. May be she didn't know that this wonderful raw fruit can be included in the diet in many a ways. Just a guess!!!!.
And post marriage I got to have  Raw mango rice at one of my Tamil friends home. I loved her manga rice instantly and  ever since  then have regularly included it in my Summer Sunday menus. Its so simple to prepare and yet so delicious - tangy and yum for the taste buds.

Ingredients                                            Quantity                                        
Cooked Rice                                                   : 1 cup 
Raw Mango                                                    : 1 (large one)  
Peanuts                                                           : 3-4 tbsp
Urad dal                                                          : 1-2 tsp
Channa dal                                                     : 1-2 tsp
For tempering:
Mustard seeds                                               : 1/2 tsp
Curry leaves                                                   : a few
turmeric powder                                           : 1/4 tsp
Asafoetida powder                                        : 1/4 tsp
Dry red chilies                                                : 1-2
oil                                                                      : 2tsp
Sal to taste
Preparation Method:                                                                                 
  • Peel and grate the raw mango and keep aside.
  • Heat 2 tbsp oil in a frying wok, splutter mustard seeds, add dry chilli, sauté for a min and then add Urad dal, Channa dal and peanuts.
  • Sauté till they turn light brown.
  • Add curry leaves, green chilli and onion, sauté till onion turns light brown.
  • Add turmeric powder and Asafoetida and mix well.
  • Now add the cooked rice , grated mango and salt, gently mix everything very well taking care not to break the rice.
  •  cook for another 5 mins on low flame.

Serve hot with papad/papadam.

  • I have used Kolam rice to prepare the kairi rice, you can use any long grained rice.
  • One can add grated coconut  as well to the rice although I avoided using it.
  • You can even grind the raw mango pulp to paste and mix with the rice instead of adding the grated pulp.

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