Serves 4
Ingredients:
1 cup long grain rice
4 T raw peanuts
salt to taste
a few curry leaves
For Masala:
1 1/2 t brown mustard seeds
1/2 t asafoetida powder
1/2 t ground turmeric
6 red chilis
4 T fresh coconut, or 5 1/2 T flaked coconut
1 1/2 cups grated mango or cut into tiny cubes
For tempering:
3 T oil
1 T Bengal gram dal (yellow split pea/chana dal), picked over and rinsed
1 red chili, halved
1 few curry leaves
Method:
1. Cook rice and spread over platter to cool, set aside.
2. Masala: place mustard seeds, asafotida powder, 6 red chilis, turmeric and grated coconut in blender. Add half the mango, blend into fine paste and set aside.
3. Tempering: Heat oil in heavy frying pan or skillet, add mustard seeds, bengal gram dal, red chili and a few curry leaves. When mustard seeds splutter, add peanuts. Once gram dal is golden, add remaining mango. Saute for a few minutes over medium heat until mango is cooked. Now add the masala, cook until raw smell disappears. Remove from heat and set aside.
4. When rice is cool add salt to taste and extra curry leaves. Stir in Masala little by little until well blended.
5. Serve hot with fried poppadoms.
