Back to Savoury
save recipe
Indian Raw Mango Rice chilies
Savoury

Indian Raw Mango Rice

chilies · curry · ghee · mango · mango recipe

Savoury

The beauty of cooking is that there are no rules – the cyclone played havoc on the trees and countless mangoes, ripe and unripe, littered the ground, cut short of their life span. And if you know me, I cannot see waste of any sort.

I had a big bag of them sent across, and most of it turned into Mango Chutney which sits well in the fridge for weeks. But a small portion I set aside to experiment with. This rice recipe is an amalgamation of various other recipes, and adapted to my tastes – I cannot put a label on it and call it Gujarati, from southern India or just from air – you will have to take your own meaning! This recipe is adaptable to your pantry and of course tastes. I use urad dal in the rice, but you can use sesame seeds, channa dal – anything that gives it it’s crunch!

The Recipe
Serves 2

Ingredients

  • ½ cup uncooked rice
  • 1 spoon sesame oil
  • 1 large raw mango
  • 2 red dry chillies
  • 2 tsp white urad dal (or white sesame seeds, channa dal)
  • 2 tbsp ghee
  • 5-8 curry leaves
  • 1 tsp salt
  • Dry masala:
  • 2 red chillies
  • ¼ tsp turmeric powder
  • ½ tsp mustard seeds
  • pinch of hing
  • ½ tsp sugar or jaggery – optional if the mango is too sour for your taste

Instructions

  • Cook the rice in boiling salted water till tender but not mushy. Drain the excess water and stir in some oil lightly with a fork to keep the grains separate.
  • Make the dry masala by putting all together in a mortar and pestle and ground
  • Peel and grate the mango. Mix the dry masala and the mango into the cooked rice.
  • Heat the ghee in a pan and brown the dal lightly. Add chillies and curry leaves and fry a little. Put the rice in and stir well. Cover with a well-fitting led and allow to rest over very low heat till ready to serve.

INSTRUCTIONS

ingredients

up next

Similar recipes

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.

30 minutes meal 5 ingredient recipe
Tomato Fried Rice
Tomato Fried Rice
30 minutes meal 5 ingredient recipe
Tomato Fried Rice

This is inspired from a NYTimes cooking recipe – an app that I have been scouring for inspiration instead of wasting time on Instagram. I saw a tomato rice recipe that inspired me to take a twist on it. Tomato and soy sauce is a wonderful combination and not used enough in my opinion. The tomatoes are blistered gently in a pan with flavours of ginger and garlic, and the a touch of soy sauce, with scrambled eggs, rice, veggies (mushroom works best here in my opinion), spring onions and toasted black sesame seeds – a beautiful umami dish.

View Recipe

Tomato Fried Rice

This is inspired from a NYTimes cooking recipe – an app that I have been scouring for inspiration...

cooking in ghee creamy vegetable
Persian-Style Pumpkin Dish
Persian-Style Pumpkin Dish
cooking in ghee creamy vegetable
Persian-Style Pumpkin Dish

Persian food is a staple in our home – I consider it my comfort food, similar to that of khichdi or biryani. What I adore about Iranian cuisine is the complexity of flavours, without use of chilies – making this the perfect meal for sick days, or days you need more TLC. Each dish is cooked in ghee, there’s an abundance of garlic, onions and mint, there is soothing saffron, and hung curd to bring it all together. Today, I made up my own recipe to use pumpkin as the vegetable – pumpkin works good for my body with it’s high anti-inflammatory properties, fibre and vitamins. Pair this with a lentil rice or saffron rice or flatbread.

View Recipe

Persian-Style Pumpkin Dish

Persian food is a staple in our home – I consider it my comfort food, similar to that of khichdi ...

black rice butternut squash
GINGER + PUMPKIN WILD RICE
GINGER + PUMPKIN WILD RICE
black rice butternut squash
GINGER + PUMPKIN WILD RICE

Salads,Savoury Ginger – an ingredient I fall in love with more, with each passing day. As a kid, I ran quickly and far – associating it with a gross concoction forced down my throat. But now I look for ginger almost everywhere. Apart from the superb antioxidant and healing properties that my body very much requires – I find it a versatile ingredient to play with – a simple stir fry with more aromatics, or playing the main role to flavour fresh tomatoes on a toast. It complements a citrus dessert, just as well as dark chocolate and cream. There is something so darn attractive about this malleable feature. So, here I go overboard – add a nice chunk into the pot of wild rice while it cooks. A trick to enhance the flavour – cut lengthwise into medium strips, place into a mortar and pestle and give a few hits to juice up and then throw into the boiling rice water. I then, add more fresh ginger into roasting pumpkin and pomegranates. You end up with this lovely baked and thickened and juicened up melange of flavours that is tossed with wild black rice and fresh bursts of green parsley leaves! This makes for a meal in itself, or a side salad or a great tiffin – that I hide and bring to my workplace! The Recipe Serves Ingredients 1 cup wild rice, cooked with few pieces of ginger 1 inch piece ginger, peeled (if uncooked rice) 1 tsp grated ginger ½ cup pumpkin, cubed 1/3 cup pomegranates, divided olive oil for brushing ½ tsp pepper ½ tsp sea salt handful of fresh parsley, chopped Instructions RICE: cook the rice as per it's instruction, adding the piece of ginger into the water when cooking. Remove the ginger after cooked. Preheat the oven at 200C Prepare the baking tray with parchment or brush with olive oil Add the pumpkin cubes, and half the pomegranates with grated ginger, salt and pepper and toss with a very small drizzle of olive oil Roast for 20 minutes, or until the pumpkin is roasted through, but holds its shape Remove from oven and allow to cool slightly before tossing into the rice with remaining pomegranate and fresh parsley Eat warm. Leftovers can be stored in the fridge and eaten as a salad for the next day

View Recipe

GINGER + PUMPKIN WILD RICE

Salads,Savoury Ginger – an ingredient I fall in love with more, with each passing day. As a kid...

kitchen therapy cookbook club

Sign up to join the club

ROOTED IN WELLNESS

NON-FUSSY COOKING

ALWAYS TESTED RECIPES

EGGLESS FRIENDLY

STRAIGHT FROM THE HEART

BALANCE OVER PERFECTION