Ingredients
- 2 cups Cooked Rice (preferably cooled)
- ½ medium Raw Mango, grated
- 3 tbsp Fresh Grated Coconut
- ½ tsp Mustard Seeds (for grinding)
- 2 Dry Red Chillies (or 3 Green Chillies)
- A pinch of Hing (Asafoetida)
- Salt to taste
For Tempering:
- 1-2 tbsp Oil
- ½ tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 Dry Red Chilli, broken
- A few Curry Leaves (optional)
Instructions
Prepare the Ground Mixture:
- In a blender, add the grated coconut, grated raw mango, ½ tsp mustard seeds, red chillies or green chillies, and a pinch of hing.
- Grind everything together to a coarse paste without adding water.
Tempering:
- Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal and fry till golden brown.
- Add the broken red chilli and curry leaves (if using) and sauté for a few seconds.
Cook the Mango Mixture:
- Add the ground mango-coconut mixture to the pan. Cook the mixture on low flame for 3-4 minutes until the raw smell of mango reduces and the mixture becomes fragrant.
- Stir occasionally to avoid sticking to the pan.
Mix with Rice:
- Add the cooked and cooled rice to the pan with the mango mixture.
- Mix well, ensuring the rice is evenly coated with the mango and coconut mixture.
Final Touches:
- Adjust salt to taste and cook for another 2 minutes on low heat to let the flavors combine well.
Serving:
- Serve the Mango Rice (Ambecha Bhaath) warm, garnished with a few fresh curry leaves or a sprinkle of grated coconut if desired.
Additional Tips:
- Balance the Tang: If the mango is too sour, you can add a pinch of sugar or jaggery to balance the flavor.
- Rice Texture: Make sure the rice is not too mushy. Using cooled, slightly dry rice helps to prevent clumping.
- Nutty Addition: For extra crunch, you can fry a few cashews or peanuts in the tempering and mix them with the rice.
This Mango Rice is a delicious, tangy, and refreshing dish, perfect for mango season!
