Popularly known as “variety rice”, tomato rice, lemon rice, coconut rice, tamarind rice, mint rice, eggplant rice, cumin rice and even mango rice are very common in most South Indian homes and restaurants. In India, dinner leftovers for lunch is unheard of and almost every meal is cooked fresh. At least this used to be the case in most homes while I was growing up. This type of “variety rice” is a boon for women who have to cook and pack lunch for everyone at home before heading out to work. Today’s mango rice recipe from “Cook and See” part 2 is a simple, yet flavorful rice that can be made in 20 minutes. This is a perfect lunch box or quick dinner recipe. Unripe green mangoes work best for this recipe. You can find them in Indian and Asian grocery stores pretty much throughout the year.
1 large unripe mango
1 cup rice
2 teaspoons oil
1 teaspoon mustard seeds
2 Thai green chilies (original recipe has 4 green chilies)
2 dry red chilies ( original recipe has 4 dry red chilies)
5 curry leaves
1/4 teaspoon turmeric powder
1/4 teaspoon fenugreek seeds, dry roasted and powdered
1. Wash and clean the rice. Add 2 cups of water and cook on stovetop, microwave or pressure cooker.
2. Spread the cooked rice on a big plate and let it cool.
3. Peel and grate the mango.
4. Heat oil in a pan and when its hot, add mustard seeds and fry for 30 seconds.
5. Add curry leaves, dry red chilies, green chilies and cook for a minute.
6. Add asafetida powder, turmeric powder and grated mango and cook for 7-10minutes on medium heat.
7. Add fenugreek powder and mix well. Turn off the heat.
8. Add the mango masala and salt to rice and mix gently using a fork.