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A Traditional dish made for Ugadi, signifying the start of the summer season.
Raw Mango Rice, a quintessential and traditional dish celebration the onset of summer or hot season. The arrival of mangoes signifies the onset of the mercurial season and what best way to celebrate than savoring its raw form and tanginess.
Ugadi is celebrated across Telengana, Andhra and Karnataka during the months of March-April, specific date depending on the calendar. Raw mango rice is a non-negotiable dish as it signifies tanginess. Ugadi celebrates other food flavours of sweet, sour, bitterness, spicy, tanginess and salty. These are signified through other important elements like Neem Flowers, tamarind and Jaggery.
Raw Mango Rice
A Traditional dish made for Ugadi, signifying the start of the summer season.
Servings: 2 people
Ingredients
Ingredients
For the chutney
- 1 Raw mangoes Medium sized
- 3 tbsp Fresh grated coconut
- 4-5 Red chillies Long ones
- 1 tsp Mustard seeds
- 2 tsp Haldi powder
- 200 g Long grained rice
For seasoning:
- 1/4 Cup Groundnut Oil
- 2 tsp Mustard
- 3 tsp Urad Dhal
- 2 tsp Chana Dhal
- 2 tbsp Roasted Peanuts
- Curry Leaves Few
- 2-3 Red Chillies
- Coriander Leaves Few leaves
- Salt to taste
Instructions
Method
- Cook the rice as usual, but with less water (it must not be sticky). Let it cool.
- Grate the mango,with the skin. Keep 2 tbsp of grating aside.
- Grind coconut, mango, mustard, turmeric & red chilli to a thick chutney like consistency
- In a Kadai heat the oil, season with mustard, urad dhal, chana dhal, groundnuts, curry leaves & red chilli
- When done, add little turmeric & the masala paste. Mix well with the seasoned oil
- Add the cooked rice, add salt, & mix well. Add the 2 tbsps mango grating also, add coriander leaves. Serve with any raita or chips.
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