Raw Mango Rice

Pressure cook the rice in 3/4 cup water for 1 whistle. Spread on a plate to cool down.

Heat oil in a pan and temper with mustard seeds, asafoetida and dry red chily. After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds.

Add the rice, salt, turmeric powder and roasted peanuts. Saute on low flame for 1-2 minutes. Serve, garnished with grated mango, curry leaves and chilies.