For the Masala Paste:
- 3~4 Dry Red chilies
- 1½ tablespoons Coriander seeds
- 1 tablespoon Cumin seeds
- 1 Medium Raw Green Mango, peeled and chopped
- ½ cup Grated Coconut (thawed if frozen)
- 2 Green Chilies
- 1½ cups Rice
- 2 tablespoons Oil
- 3 tablespoons Peanuts
- 2 teaspoons Chana dal
- 2 teaspoons Urad dal
- 1 teaspoon Mustard seeds
- ½ teaspoon Hing/ Asafoetida
- 8~10 Curry leaves
- To taste Salt
Make Masala Paste:
Dry roast dry red chilies, coriander seeds and cumin seeds until fragrant. Let cool slightly and then grind along with chopped mango and grated coconut into a smooth paste.
Cook rice in a pressure cooker or Instant pot. Make sure that the grains are separate and not mushy. Remove the rice into a big bowl.
Heat oil in a pan, add the mustard seeds, chana, urad dals and peanuts. Fry until seeds and peanuts are golden and then add the curry leaves.
Stir in the ground masala paste and cook on medium flame until mango doesn't smell raw anymore, about 6-8 minutes. Season with salt.
Add the masala to the rice. Gently mix to evenly coat the rice with the spice paste. Taste and enjoy!!
- I suggest to taste the mango before using. This will let you know how sour it tastes. If it not sour enough then stir in some lemon juice into the rice at the very end.
- Feel free to use any medium or large grain rice. Make sure that the rice is not mushy and the grains are separate. But leftover rice can also be used.
- Substitute rice with other grains like barley (like in this barley pulihora), quinoa, farro or any kind of millet.
- The mango masala paste can be made ahead of time and refrigerated for up to 3 days. So when ready to make, just cook some rice or use leftover rice, mix the masala for a quick and easy weeknight meal.
Calories: 309kcal | Carbohydrates: 48g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 58mg | Potassium: 214mg | Fiber: 4g | Sugar: 6g | Vitamin A: 503IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 2mg