Tangy Kachi Keri Rice Video by Tarla Dalal

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Tangy Kachi Keri Rice Video. An evergreen favourite, the Raw Mango Rice is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch.

Recipe Description for Tangy Kachi Keri Rice, Raw Mango Rice

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 3 servings
Show me for servings

Ingredients

For Tangy Kachi Keri Rice
1 cup grated raw mango
2 1/2 cups cooked rice (chawal)
2 tbsp sesame (til) oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
2 whole dry kashmiri red chillies , broken into pieces
2 slit green chillies
3 tbsp raw peanuts
15 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
salt to taste

Method

For tangy kachi keri rice

To make {span class="bold1"}tangy kachi keri rice{/span}, heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes.
Add the asofoetida and turmeric and sauté on a medium flame for a few seconds.
Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.

See step by step images of Tangy Kachi Keri Rice, Raw Mango Rice Recipe

RECIPE SOURCE : Tarla Dalal's Latest Recipes