Mango Rice

2 cups rice
4 green chilies
1/2" ginger
Few curry leaves
Cashew nuts or ground nuts
1 raw Mango – (should be sour)

Peel mango and grate it.

Cook in a rice in a rice cooker with 1: 2 ratio rice: water. Add turmeric and 2 tsp of oil to the rice before cooking. Doing this will help spread the color of turmeric evenly and the oil will give a certain fluffiness to the rice. Once rice is done spread on a flat basin and set aside.

In a non stick pan make tadka (poppu) with 2 tsp of oil and fry 1 tsp of cashew nuts or peanuts according to taste, 1 tsp urud dal, 1 tsp channa dal, few mustard seeds, jeera, hing and 2 red chilies. Then add chopped green chilies, ginger, curry leaves and grated mango. Fry till mango turns to a golden yellow.

Add 2 tsp of raw oil (without heating) and tadka (poppu) to the spread out rice. Mix all the above thoroughly.
Serve hot with papad or vadiyam.

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