Mango ( raw ) Rice Making Made Easier

Mango rice is a main course dish very much like the lemon rice ...it is made during summers when raw (sour) mangoes are available.. here is how it is made
Heat some cooking oil in a kadai, add black mustard seeds, jeera, haldi, chopped green chillies, haldi and curry leaves, .. when the black mustard seeds have cracked, add the previously cooked and cooled rice, grated raw mango and cilantro.. add salt to taste.. remove from heat and its ready ..
tip: the mango should be very sour.. and dont peel the skin..

Category:

Howto & Style

Tags:

• raw
• mango
• rice
• main
• course
• vegetarian
• recipe
• food

[marcbeau1982]

I read that mango peel is poisonous, it's in the same family as poison ivy.

[oldernwiser0]

lol ! if that were true, i and millions of indians who eat avakai mango pickle should have died and died and died many many times ! no i would not believe this !

[sweetahLolita]

Namaste OlderWiser jii

Love your quick and easy tasty dishes. Thanks for sharing your knowledge and know-how. You are awesome!!

I did miss some of the ingredients and I don't think all of them you used here are in the more info space there...can you send me the recipe?? thnx in advance!!

Like marcbeau1982 ....I too have always know this to be true...but maybe it turns that way once it ripens...IDK but would be intersting to find out.

[dbadagna]

What is the name of your language, if I might ask? I have never heard of a language that combined Kannada and Tamil, although I know that those two states border one another.

[dbadagna]

For Tamil I found "thaalithal"/t̪aːɭit̪t̪al̪" (தாளித்தல்). Is that correct too?

[dbadagna]

Thank you, you are a fountain of information, and I am sharing your recipe with my friends. At the English-language Wikipedia it says that in Kannada frying spices (chaunk) is called "oggaraṇe" (ಒಗ್ಗರಣೆ) and that in Telugu it's "popu" or "thiruguvaatha." So are all these names correct? This is information I can't find in many book, so your expertise is greatly appreciated.

[oldernwiser0]

my own language is a mix of kannada and tamil and in my language it is called "talch" (ताल्च ) .. in telugu here it known as "talimpu "...

[dbadagna]

Thank you, may I ask another question? How do you call the action of frying of the spices in the oil at the beginning? In north India they call it "chaunk" (Hindi), "tarka," or "bagar" (Bengali), but I'm wondering how you call this technique in your own language.

[oldernwiser0]

am terribly sorry, now i understand that i did mention some things not written in the more info .. yes urad dall is added, the next chana dall ( which sounded like sungata ), the next is curry leaves ( karepak which sounded like patipam), optionally you could add mung dall and hing ( asafoetida ).. the names for these ingredients in other languages can be found in wikipedia..and btw..if you omit one or two of the dalls its ok .. hope this clarifies .. do let me know if you need any further info

[dbadagna]

The third one sounds like "urad dal," the fourth one sounds like "sungata," the sixth one (after the green chilis) sounds like "patipam." I think hing and mung dal are also mentioned. Can you clarify these?

Thank you, your cooking is really great and exciting, and I didn't know this recipe before.