March 31, 2016

Carrot & Raw Mango Rice

Summer has started way too early here & it definitely is not my favourite season. It is hotter than the previous year & we are gulping down tons of tender coconuts & watermelon already

One this about summer that I like are the Raw Mangoes. They have already hit the market & I am already in the process of making this year's first batch of Mango pickle .. Yaay !! 

I had about 30 minutes to make something for lunch this afternoon, I wasn't in the greatest of moods to cook something elaborate in this heat. So, I made this really quick Carrot & Raw Mango Rice 


CARROT & RAW MANGO RICE

I made this totally on a whim & I am very happy with the way it turned out. The sweet carrots paired up quite well with the sour raw mangoes & the addition of mint did add a bit of freshness.


This is a very mildly flavoured rice dish. Quite apt for summer. Makes a great lunch box option too. When Raw Mangoes are not in session, you can use Lime Juice or even grated Gooseberrys or Amla when in season 

You can pep it up with a hit of Garam Masala & Coriander powder. I wanted to keep it low on spice & trust me, it tasted very good. Quite different from the regular Raw Mango Rice we make

Carrot & Raw Mango Rice


You Will Need:

  • 2 cups cooked Rice
  • 1 large carrot - grated
  • Half of a large Raw Mango - Grated
  • 1/4th cup of fresh Green Peas
  • A handful of fresh mint - chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp Urad Dal
  • 5 Green chilies - chopped
  • Salt as per taste
  • 2 tbsp Cooking Oil
How To:

Cook Rice in a Pressure cooker & once cool, spread it onto a wide bowl & allow it to cool. I used Sona Masoori Rice. You can use Basmati too

Boil Fresh Green peas in salted water for 5 minutes. Drain & set aside. Peel Raw Mango & grate them

In a heavy bottomed pan, heat oil & splutter mustard & cumin seeds. Add Urad Dal & sauté for 30 seconds. Add the green chilies & sauté for 20 seconds. Add grated carrots & sauté for 2-3 minutes. Next, add grated raw mango & sauté for 2-3 minutes.

Add cooked rice, Boiled Green Peas & Salt. Give it a good mix & let it stand on low heat for about 3 minutes. Turn off the heat & allow it to cool & little. Add chopped mint & mix gently & serve

NOTE:

Add chopped mint after the rice cools down slightly as adding it when the Rice is still hot makes them turn almost blackish & I wanted to retain the fresh green colour

Instead of Raw Mangoes, You can also use lime juice or Indian Gooseberry/Amla when in season

1 comment:

Intellectual Property Lawyer Delhi said...

So delicious blog and nice recipe thank you for sharing us.