Tangy Mango Rice.

March is the time for spring, It is also time for Mangoes! Not just slurping ripe juicy mangoes is a way to enjoy them, there are many dishes made from Mangoes.
I am sharing with you a rice recipe using mangoes, that is simply delicious!

Ingredients:
Unripened mango: 1( grated)
Mustard: 1 tsp.
Chana dhal: 1 tbsp.
Dry red chillies: 2-3 nos.
Chilli powder: 2 tsp(add according to your taste).
Oil: 4 tbsp.
Turmeric: 1 tsp.
Asafoetida: 1 tsp.
Curry leaves: few.
Rice: cooked and cooled (as required).
Salt.

Method:
Cut and grate the mango, leaving out the green outer layer(pic shown below).

• Cook the rice by adding less than 1:2 water/cool.(sticky rice is not good for this recipe).
• In a wok, add oil. To the heated oil, add mustard seeds, chana dhal and red chillies one after the other.
• After tempering, add the grated mango pulp to the tempered oil. 
• Fry the mango pulp in the oil for 5-6 minutes till it softens.
• As the mango softens in about 4-5 minutes add turmeric, chilli powder, asafetida and cook for few more minutes. 
• Continue to fry till oil separates from the mango and looks like the picture below. Add salt to taste.

The mango mixture is ready. Cool it down and then add the rice and mix well. Adjust the salt.
Garnish with fried peanuts.
Yummy tangy mango rice is ready. Enjoy with potato chips or papad.

Note:
The mango mixture as is can be used as a side dish with chapaties/paratas.
Mix enough mango paste proportionate to rice to get a good taste.