Mango Rice with Cucumber-Mint Raita

Mango… I can say without any hitch or hesitation that mango is my favourite fruit. It’s not just because of its colour and taste. It is one fruit which is connected to my happy childhood memories. My childhood days I have spent almost every summer vacation in my grandma’s home. Every year me and my sister and our cousins would eagerly wait for our holidays and keep our bags ready before our exams. Right next day after our exams our uncle would come and take us to grandma’s place. We all cousins would gather there and play day in and day out. When our elders use to take siesta in hot afternoon we would go to our mango groves and collect basketful of mangoes for my grandma who would cook delicious items using them. The choices are numerous: Pickles, Mambla (made using mango pulp and sun dried), Gojju, Sasame, Papadam, Sambar, Rasam, Raita etc. It’s a never ending list of delicious mango delicacies.

Mango Rice with Cucumber-Mint Raita

Today I am posting the recipe of Mango rice which has been my favourite rice items from mom’s kitchen. My mother usually makes this during Ugadi which is a new year in Hindu calendar. This sweet and tangy rice is very simple to make and takes very little time. You can prepare it using left over rice too. Serve it with any Pickle and Raita or just plain Yogurt of your choice.

Mango Rice with Cucumber-Mint Raita

Ingredients:
2 cups Rice
1 large half ripe Mango, grated
2 medium Onions, finely chopped
2-3 Green Chillies, finely chopped
1 tbsp Mint Leaves, finely chopped
1 inch ginger, finely chopped
3 tbsp Coriander Leaves, finely chopped
3 tbsp Lemon Juice (Adjust acc to taste)
1 tsp Turmeric Powder
1 tsp sugar (Optional)
1 tbsp Channa Dal
1 tbsp Urad Dal
1 tbsp Mustard
1 Dry Red Chilly
Few Curry Leaves
Pinch of Hing/Asafoetida
Salt to taste
2+1 tbsp Ghee

Mango Rice with Cucumber-Mint Raita

Method:
Soak rice in water for half an hour, wash and drain water and keep it aside.
In a pressure cooker heat 2 tbsp of ghee and add washed rice to it.
Mix the rice till every grain is covered with ghee.
Add salt and enough water (4 cups) and close the lid and pressure cook till it’s done.
In a mean while, heat 1 tbsp of ghee in a pan and add channa dal, urad dal, red chilly, mustard, hing and curry leaves.
When mustard starts sputtering, add onion, green chilli and ginger and cook till onions turn translucent.
Add grated mango, mint leaves, coriander leaves, sugar, turmeric powder and sauté it in medium flame for 1-2 minutes.
Turn off the gas and add lemon juice and mix it well with cooked rice. If you are using raw mango then add lemon juice according to taste.
Serve hot with raita and pickle of your choice.

Mango Rice with Cucumber-Mint Raita

I served tangy mango rice with sweet cucumber-mint raita. This is one of my favourite raitas which can be prepared within five minutes. Nothing can beat the refreshing taste of cucumber-mint raita.

Cucumber-Mint Raita

Ingredients:
1 Cucumber
1 tsp Mint Paste
2 cups Yogurt
Salt to taste

Mango Rice with Cucumber-Mint Raita

Method:
Grate the cucumber and mix it with yogurt, mint paste and salt to taste.
If you like it spicy, add finely chopped green chillies or season it with mustard, urad dal and red chilly.
Chill it before serving.