|Ugadi Rangoli (floor decoration) by my older son using organic, holi colours.|
But in this case, as indeed with nearly all the others, the result is so good, that it's worthy of cooking up a batch of fresh, steaming-hot rice, just to make the dish.
Here, the mango rice was made as part of the traditional dishes during the occasion of Ugadi, which marks the advent of the the Telugu New Year, a time when raw mangoes are available in plentiful.
Though the season is long over, there is often some variety of raw mango available in the market, which can be pressed into service for this dish, or substitute the raw mango with the juice of one lemon.
Rice: 1 cup, cooked, fluffed grains.
Raw Mango, peeled and grated: 1/2 small or 1/3 large-ish
For the Tempering:
Organic, cold-pressed oil: 1 Tablespoon (I used groundnut)
Mustard seeds: 3/4 teaspoon
Urad dal: 1/2 teaspoon
Chana dal: 1/2 teaspoon
Turmeric powder: 1/4 teaspoon
Red Chillies: 2, broken (that can be easily removed), or to taste
Green Chillies: 2, cut into large pieces (that can be easily removed), or to taste
Curry Leaves: 2-3 sprigs
Salt: to taste
For the Garnish:
Roasted Peanuts: 2-3 Tablespoons
Fresh coriander leaves: 1 Tablespoon, finely chopped.
Heat the oil in a wok and add the tempering ingredients, first the dried, followed by the green chillies and curry leaves last.
If the peanuts are not toasted, fry them in the oil.
Add the grated mango and cook till soft.
Gently mix in the cooked rice, salt and stir well
Serve hot or cold.
Garnish with fresh chopped coriander, if desired.
|Ugadi Rangoli (floor decoration) by my older son, using organic, holi colours.|