This dish can be made only during the fresh mango season for best reason. This dish can be a good one for lunch boxes or even for a quick dinner.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Rice: 1 cup
Mango : 1/2 shredded
Turmeric: 1 teaspoon
Peanut oil: 2 teaspoons
Green Chilies: 4 slit
Ginger: 1" piece minced
Curry leaves: 1 sprig
Salt to taste
Peanut oil: 1 tablespoon
Dry red chilies: 2
Chana Dal/Senagapappu: 1 tablespoon
Urad Dal/Minappappu: 1 tablespoon
Mustard Seeds/Aavalu: 1 teaspoon
Cook rice with 2 cups of water, a little bit of oil and a pinch of salt.
Take the rice, add oil and turmeric and mix gently. Add shredded mango, salt and mix.
Heat oil for tempering and add ingredients listed for tempering and fry them for 2 minutes until the seeds are golden brown and they splatter.
Add curry leaves, green chilies and ginger and fry for 1 minute. Turn off the stove and add the tempering to the rice. Mix well.
Serve hot or cold.