Mango And Coconut Rice

• 1 large raw mango (The mango should be sour)
• 3 cups cooked long-grain rice (I use Kohinoor brand)
• 2 tablespoons oil
• 1 teaspoon ghee
• 1 teaspoon mustard seeds
• 12 teaspoon fenugreek seeds (methi)
• 34 teaspoon cumin seed
• 12 cup fresh grated coconut
• 8 fresh curry leaves, washed
• 5 red chilies
• salt
• 14 teaspoon turmeric powder
• 1 teaspoon fresh coriander leaves, washed

1. Grate the raw mango with the peel.
2. Make a paste of coconut, cumin seeds and red chillies.
3. In a large skillet, heat the oil on medium flame.
4. Once its hot, toss in the mustard seeds and fenugreek seeds.
5. Allow to crackle.
6. Once they stop crackling, add the ground paste and turmeric powder.
7. Mix well and then add curry leaves.
8. In a broad based vessel, warm the rice by adding ghee.
9. While mixing, take care that the rice does not break.
10. In another vessel, now add the raw mango and keep mixing it on low flame.
11. After 3-4 minutes, remove from flame.
12. Cool the mixture.
13. Add it to the cooked rice with the required salt.
14. Mix softly and garnish it with finely chopped corriander leaves.
15. Serve hot with any spicy gravy or pappadams.
16. Add more red chilli powder if required.
17. Serve hot and enjoy!

mango, rice, oil, ghee, mustard seeds, fenugreek seeds, cumin, coconut, curry, red chilies, salt, turmeric, fresh coriander leaves

Taken from www.food.com/recipe/mango-and-coconut-rice-82414 (may not work)