Mango rice

Wash and grate raw mangoes 2 medium sized.

Keep the tempering items ready in a plate.

Put 2 tsp mustard oil in a non stick pan, let it heat and add the tempering into it and roast till cashews and peanuts turn golden brown. Add curry leaves and green chilli at this point and sauté for a minute.

Add the grated raw mangoes and season with salt and turmeric powder and cook for 2-3 minutes.

Add cooked rice into it and mix well. Switch off the flame. Garnish with some more roasted peanuts, cashews, curry leaves and coriander leaves. Serve with curd.