Raw Mango Rice

          Summer is special to us, despite the hot temperature, as we get mango fruits and raw mango in plenty in summer.Using the raw mango, we can prepare a variety of pickles, chutney rice ,gravy etc.
        My mother in law is an expert in making this mangai, thengai rice, puliodharai etc.Following her recipe, I too prepare this rice when raw mango is available.This rice goes well with pappad or  potato or raw banana fry.

Ingredients :

Rice                          1 cup
Medium Size Mango    1
Grated coconut           1 cup
Salt                           2 tsp

To temper :

Oil                2 tbsp
Mustard          1/2 tsp
Split Urad Dhal           1/2 tsp
Channa Dhal           1 tbsp
Red chillies               4
Hing,  Curry Leaves
Roasted Peanuts / Roasted cashew nuts

Method :

1.Cook the rice by adding  water a little less than the usual.

2.Spread it as it is hot, in a wide vessel that will be convenient for mixing.Let it cool for some time.
3.Peal the mango and grate it.
4.Heat oil and add the ingredients under " to temper ",except the nuts.
5.When the channa dhal turns brown, add the grated coconut, grated mango and salt.
6.Stir continuously on high flame for 2 to 3 minutes and on low flame for 5 to 7 minutes.
7.Remove from the flame and mix well with rice.Add the roasted peanuts or cashew nuts.
8.The tasty thengai, mangai rice is ready.

Notes :

• The quantity of the grated mango, salt and chilly can be altered according to our taste and the sourness of the mango.
• Adding coconut is optional.If coconut is not used, reduce the quantity of the mango also.Otherwise the rice may be very soar.