Mango rice is one such classic dish made of fluffy rice, freshly grated raw mango and spices to give a nice tangy and flavorful dish.
Mangoes and summer season go hand in hand.Ugadi marks the beginning of the hot season or summer that coincides with the arrival of the mangoes. Raw mangoes are available in abundance only during the two months (April/ May). People in Andhra pradesh make full use of the raw mangoes to last them until the next season by preparing the famous Mango pickle. In Andhra Pradesh, eatables such as "Mamidikaaya pulihora" (Mango rice), “bobbatlu” and preparations made with raw mango go well with the occasion of Ugadi.
Cook till the grated mango mixture is tender.
Add this to the rice and mix it good.
Mango rice is ready to serve.
Nutritionally, mangoes are wonderful sources of minerals such as copper and potassium. It also contains traces of other minerals such as manganese, selenium, magnesium, calcium, iron, and phosphorous. Mangoes are high in vitamin A and vitamin C. Traces of other vitamins such as vitamin E, vitamin B, and vitamin K can also be found in this wonderful orange fruit. If you want more vitamin C, try eating a raw mango rather than a ripe one. The fibre content in mangoes is also higher than other fruits. Mangoes are also wonderful blood cleansers. It is also supposed to reduce excessive heat in the body and prevent body odours.
Mangoes and summer season go hand in hand.Ugadi marks the beginning of the hot season or summer that coincides with the arrival of the mangoes. Raw mangoes are available in abundance only during the two months (April/ May). People in Andhra pradesh make full use of the raw mangoes to last them until the next season by preparing the famous Mango pickle. In Andhra Pradesh, eatables such as "Mamidikaaya pulihora" (Mango rice), “bobbatlu” and preparations made with raw mango go well with the occasion of Ugadi.
Mamidikaya annam (raw mango rice), a south Indian delicacy is prepared on Ugadi to celebrate the season’s fresh produce of mangoes. This dish is the most simple and easiest recipe. It’s a wholesome tangy speciality and can also be made with left over rice for an interesting and refreshing change.
The key to this rice dish is mango which lends it a tangy flavor and is counter balanced with a fragrant tempering of dals, chilli's, hing, curry leaves, dried red chillies, slit green chillies and a good measure of peanuts or cashew nuts. The simplicity of ingredients keeps the aroma of raw mangoes mixed with turmeric intact and taste is just perfect. The most important thing in this preparation is the quality of raw Mango. The raw mango has to be really sour, so it purely depends on the Mango taste. If the raw Mango has wonderful aroma and sourness then the Mango rice would also have strong flavors and perfect taste.
The key to this rice dish is mango which lends it a tangy flavor and is counter balanced with a fragrant tempering of dals, chilli's, hing, curry leaves, dried red chillies, slit green chillies and a good measure of peanuts or cashew nuts. The simplicity of ingredients keeps the aroma of raw mangoes mixed with turmeric intact and taste is just perfect. The most important thing in this preparation is the quality of raw Mango. The raw mango has to be really sour, so it purely depends on the Mango taste. If the raw Mango has wonderful aroma and sourness then the Mango rice would also have strong flavors and perfect taste.
Ingredients :
Mangoes : 1 or 2 ( depending on size and sou ness)
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/2 tsp
Chana dal : 1/2 tsp
Red chili : 3
Cashew nuts : 7
Hing (or) Asafotida : 2pinches
Green chili : 3
Curry leaves : one spring
Ginger : 1" piece
Turmeric powder : pinch
Salt : to taste
Method :
Heat a pan, add 2tbsp of oil, add mustard seeds,cumin seeds.
When they crackle add urad dal, chanadal, red chili, broken cashew nuts and saute them.
Add hing,slit green chili,curry leaves and fry them a bit.
Add chopped ginger, turmeric powder, salt and grated mangoes.
Mangoes : 1 or 2 ( depending on size and sou ness)
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/2 tsp
Chana dal : 1/2 tsp
Red chili : 3
Cashew nuts : 7
Hing (or) Asafotida : 2pinches
Green chili : 3
Curry leaves : one spring
Ginger : 1" piece
Turmeric powder : pinch
Salt : to taste
Method :
Heat a pan, add 2tbsp of oil, add mustard seeds,cumin seeds.
When they crackle add urad dal, chanadal, red chili, broken cashew nuts and saute them.
Add hing,slit green chili,curry leaves and fry them a bit.
Add chopped ginger, turmeric powder, salt and grated mangoes.
Cook till the grated mango mixture is tender.
Add this to the rice and mix it good.
Mango rice is ready to serve.
Nutritionally, mangoes are wonderful sources of minerals such as copper and potassium. It also contains traces of other minerals such as manganese, selenium, magnesium, calcium, iron, and phosphorous. Mangoes are high in vitamin A and vitamin C. Traces of other vitamins such as vitamin E, vitamin B, and vitamin K can also be found in this wonderful orange fruit. If you want more vitamin C, try eating a raw mango rather than a ripe one. The fibre content in mangoes is also higher than other fruits. Mangoes are also wonderful blood cleansers. It is also supposed to reduce excessive heat in the body and prevent body odours.
Enjoy your dish.
Thank you , do post your comments.
Thank you , do post your comments.
No comments:
Post a Comment