Mango Rice and Spicy Dry Aloo

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I have been quite really curious and amazed at how the South India cuisine has a varieties of rice dishes. The best part about it is that they are super fast, super easy and the flavors intact are super delicious !! πŸ™‚ One of those days when you are dead tired and have no energy to go out for dinner, just a half an hour is enough ..well more than enough !! ( Also if you have left over rice from yesterday?? this is a perfect sweet solution to avoid wasting it πŸ˜› )

Estimated Time : Approx 30 min

Ingredients :-

(all ingredients are portions for a dish that serves 3 people, in case you have variations in the no. of people you can apply the ratios accordingly)

  • 1 medium sized semi raw semi ripe mango
  • salt according to taste
  • 2 tbsp turmeric
  • dry chillies
  • 2 tbsp asafoetida
  • 2 tbsp fried gram
  • 2 green chillies
  • 1 medium sized onion
  • 1 tbsp black mustard seeds
  • 1 tbsp dry chilly powder
  • 1 tbsp coriander powder
  • 2 tbsp of sugar (optional)
  • 2 medium sized potatoes
  • 5 tbsp oil
  • few curry leaves
  • 3 cups of cooked rice ( i have taken basmati rice)

The Process :-

  • Heat the vessel with 3 tbsp of refined oil. Add the mustard seeds, curry leaves and dry chillies to it. After a minute Β add sliced onions, fried gram, green chillies and 1 tbsp of asafoetida. Cook till the onions become light brown ( i had forgotten to add fried gram so i had to fry them separately and add later)Snapseed (10)
  • Once light brown, grate the mango. Add the grated mango to the onions along with 1 tbsp of turmeric and salt. Mix it well. Then sprinkle little amount of water and mix it well. Cook it for 5 min at continuous stirring to avoid burning it.
  • IMG_0403 (1)

    Once the mango mixture is cooked well add the cooked rice to it. Mix it well and let it cook for about another 5-10 min. In case you have sweet taste buds like me, add sugar. This is optional but then it does give a tangy sweet flavor to the rice πŸ™‚

  • Snapseed (4)

  • Side by side you can make the spicy dry aloo too
  • Peel the potatoes and cut them in small cubes
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  • Heat a pan with 2 tbsp of refined oil again. Add the dry chilly powder, 1 tbsp of asafoetida, coriander powder and mix well for few seconds
  • Snapseed (6)
  • Add the potatoes to it. Add salt. Sprinkle water, close the lid and cook for 5 min at medium flame. Repeat the process few more times, stir and cover till its all cooked. Do not add too much water together cause that will make it a mushy gravy and we here intend to make dry potatoes πŸ˜›
  • Snapseed (7)
  • And there you are with hot spicy potatoes and tangy mango rice !! i personally like it when its cooled down a little since the taste is literally enhanced once the dish is just warm πŸ™‚ but you can try it hot too !!

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