Prep Time 20 Mins
Cook Time 40 Mins
Clean the rice and put it in boiling water. When it is about three quarters cooked, remove it from the heat.
INGREDIENTS
Green mangoes 6 medium sized
Green chilies a few
Grated coconut 3 cups
Gingelly oil 1 1/4 pints or
Ghee 1 1/4 lb
Mustard seeds 1 tbsp
Black gram dhal 1 tbsp
Cumin seeds 1 tbsp
Curry leaves a few
Turmeric powder a little
Salt to taste
COOKING DIRECTIONS
Clean the rice and put it in boiling water.
When it is about three quarters cooked, remove it from the heat.
Drain the excess water and allow the rice to cool.
Add the turmeric powder and half the quantity of gingelly oil (or ghee). Mix well.
Cut the mangoes into tiny pieces or grate them.
Grind the cumin seeds, half the chilies, salt to taste and the coconut gratings.
Mix it with the mango pieces and add it to the cooked rice.
Fry the mustard seeds gram dhal, curry leaves and the remaining chilies in oil.
Add to the rice. Mix well.
Allow to cool and serve.
