Mango rice/ Mango Chutney

Mango rice

Ingredients:

Rice – 3 cups, pre-cooked and cooled

Raw mango – ½ big size, grated

Red onion – 1 small size, diced

Green chilli – 8 medium size, vertically slit

Turmeric powder – ¼ tsp

Split Bengal gram – 1 tsp

Split black gram – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 3 sprigs

Coriander leaves – 1 small bunch, finely chopped

Salt as per taste

Oil for sautéing

Instructions:

         Wash the mango and peel the skin using a knife. Grate ½ mango using a grater and set it aside.

         Take a stir-frying pan and add some oil. Heat the pan under medium flame. When the oil is hot add mustard seeds and let them splutter. Add split bengal gram, split black gram and saute until they slightly change the color to brown. Add curry leaves and let them sizzle. Add green chillies and saute. Add diced onions and saute until they turn translucent. Add turmeric powder and mix well. Add chopped coriander leaves and mix well. Switch OFF the flame. Now, add grated mango, salt and mix well. If the grated mango is added while the flame is still ON it starts to get cooked leaving a mushier texture. Since my kids prefer to feel the grated mango texture in every bite, we always switch OFF the flame before adding the raw mango. This way the mango doesn’t get mushier and there will still be little bit of crunchy texture. Now, add rice and mix well. You may serve this for breakfast, snacks or even pack for lunch boxes.

         Whenever we head out for trekking or sight-seeing we always prefer packing mango rice or puliyogare. Sitting under the tree shade, feeling the cool breeze, listening to the chirping birds and enjoying every bite of the tangy mango rice is such a great feeling. We have made wonderful memories spending our summer vacation with family wandering in the wild woods of Singapore and enjoying at the picnic spots. We are never bored to return to the same place any number of times. “Nature is where we belong”. We’ll continue our expedition and hope we cherish many more memories together.

Mango chutney/ Pachadi

Ingredients:

Raw mango – ½ big size, chopped

Red onion – 1 small size, cubed

Red chilli powder – 1 tbsp

Coriander powder – ½ tsp

Turmeric powder – ½ tsp

Fenugreek seeds – 1.25 tsp

Cumin seeds – 1.25 tsp

Mustard seeds – 1 tsp

Curry leaves – 3 sprigs

Coriander leaves – 1 small bunch, finely chopped

Salt as per taste

Oil for tempering

Instructions:

        Wash the mango and peel the skin using a knife. Chop ½ mango into medium pieces and set it aside.

        In a small kadai add fenugreek seeds and saute under medium flame until they slightly change the color to brown. Now, add cumin seeds and saute for 30 seconds. Switch OFF the flame and set them aside for cooling. 

       Take a blender and add cooled fenugreek seeds, cumin seeds, chopped raw mango, cubed onions, salt, turmeric powder, red chilli powder, coriander powder and blend coarsely.

         In a small kadai add some oil and heat it. When the oil is hot add mustard seeds and let them splutter. Add curry leaves and let them sizzle. Add chopped coriander leaves, blended raw mango chutney and mix well. Switch OFF the flame and serve hot or cold with rice, ragi roti, chapati, roti, dosa, idli, upma etc. 

       This chutney is so simple to make and tastes good with any combination of meal. You may also eat it just like pickle. My granny used to prefer making this recipe whenever she was in a hurry to head to the fields. 

       These 2 recipes are made using a variety of mango called “Totapuri”. It is widely grown in South India and is also famously called as “Bangalore” mango. It tastes best when it is fully grown. It will have a red tinge on the surface of the skin with very thin and long seed in the centre. They have a mix of sour and sweet taste. It is relished raw after dipping gently in a dash of salt and paprika mix. Sprinkling salt and red chilli powder on raw mango before eating enhances its flavour. Ripe mangoes are either used in smoothies or are cut into smaller bits and served as-is. I prefer this mango to either be eaten raw or for making the mango rice. Any sour raw mangoes preferably the ones that are used for pickling go well for preparing the above 2 recipes. 

        Since mangoes are a seasonal crop, you’ll find them in abundance during the Summer season. Take advantage of the vacation period and try out our simple and traditional recipes. You’ll enjoy serving your family and guests. Kids enjoy this dish the most due to the usage of mild spice along with sweet and sour taste. My kids never say “NO” to this dish even if it’s served in all the 3 meals of the day 😊 It’s their favourite food and they enjoy every bite of it. Do try out and share your opinion.