Tangy Kachi Keri Rice Video by Tarla Dalal

Viewed 13616 times

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