Yesterday we experienced the first drizzle of mango showers in Hyderabad. It was such a welcome relief to the terrible heat. The showers brought with them the sweet smell of wet earth, cool breeze and of course lots and lots of mangoes.
Mangoes are one of my favorite fruits and mango season means milkshakes, mango ice cream, aam panna, aamras and all of those sweet wonderful things. So far I’ve always concentrated on the sweet side of mangoes and I’m kicking myself about underestimating the awesomeness of raw mangoes. The tart, juicy taste which fills your mouth when you bite into a sliver dipped in salt and chili powder is refreshing and mouth watering.
Well I decided to combine the tartness with some healthy in what is now my favorite go-to-quick rice recipe. This is also a healthier version as it uses brown rice, and very little oil. Before you attempt this one, I’d like to remind all of you that Indian cooking is not so much about measurements and technique as it is about intuition and listening to your senses. So remember to taste and smell while making this one and adjust the flavors as you go.
Tangy, spicy, vegan one pot mango recipe, made healthier. Great as an accompaniment to curries or stews or can be had just by itself.
- 1 tbsp Olive Oil
- 1 tsp Mustard Seeds
- 1 Chilies (or Whole Dried
- 1/2 tsp Urad Dal
- 1/2 tsp Chana Dal
- 5 Curry Leaves
- Onions (Sliced)
- 1/2 cup Mango (Grated Raw)
- 1/2 tsp Turmeric
- 1 1/2 tsps Chili Powder
- 2 tsps Coriander (Powder)
- 2 cups Brown Rice (Cooked)
- Salt – to taste
- Heat olive oil in a wok or kadhai (deep vessel) and add mustard seeds and whole red chilies. Once mustard seeds start to splutter, add urad dal, chana dal and curry leaves. Reduce the flame to slow and lightly roast the dals for a minute till they become golden.
- Add sliced onions and cook for 3-4 minutes till they become translucent, but are still crunchy. Add the raw mango and spices. Cook for another 2 minutes, and add the brown rice and salt.
- Toss the whole thing around till the spices are mixed properly and cover and cook for 3-4 minutes to let the flavors permeate. Adjust spices if required and enjoy with some fresh curd.
You can use regular white rice or basmati but I love the texture that brown rice adds to this dish
Feel free to increase the quantity of raw mango if this is not tangy enough for you