Raw or ripe, you can’t go wrong with mango. Raw Mango Curd Rice is a summer essential as it is light, flavourful, and tangy.
Curd rice is known by many names throughout the country, and in every household it is a comfort food. For days when you are sick or want to keep it light, curd rice is your go-to meal.
This simple yet delicious dish compliments the weather beautifully. Swipe to see the recipe. Share your raw mango recipes in the comments below.
| Servings | 2 persons |
| Course | Main Course |
| Preparation Time | 10 minutes |
| Cook Time | 10 minutes |
Ingredients for the Raw Mango Curd Rice(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 cups | Cooked rice |
| 2 cups | Beaten yogurt |
| ½ cup | Raw mango grated |
| ½ cup | Cucumber grated (squeeze the excess water) |
| 2 – 3 | Green chilies, finely chopped |
| ¼th cup | Milk (chilled) |
| A handful of | Coriander leaves finely chopped |
Ingredients for tempering(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 – 2 tbsp | Oil |
| 2 tsp | Mustard seeds |
| ½ tsp | Urad dal (white one) |
| ½ tsp | Chana dal |
| A pinch | Of heeng (asafoetida) |
| 2 – 3 | Whole red chilies |
| A few | Curry leaves |
Instructions for the Rice |
|
| 1. | Take the boiled and cooled rice in a dish. Mix all ingredients for the rice except salt and keep aside in the refrigerator to cool for 1 hour at least. |
| 2. | Heat the oil. Temper the mustard seeds, dals, heeng, curry leaves, chilies. |
| 3. | Add tempering to the rice. Mix salt. Check for seasonings and add as per taste. Serve at once. |
| 4. | Best served chilled. |
Note: We add salt just before serving as the cucumber should not release the liquid
