4 tblsp raw Peanuts
150 gms Basmati Rice
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
3 tblsp Oil
Cook the rice and spread on a platter to cool.
For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
Add half the grated mango.
Blend into a fine paste.
For tempering heat up the oil in a heavy frying pan.
Add mustard, chana daal, red chilli, and curry leaves.
When the mustard seeds splutter, add the peanuts.
Once the dal is golden, add the remaining mango.
Saut for a few minutes over a medium heat, until the mango is cooked.
Now add the masala.
Cook until the raw smell disappears.
Remove from heat up and set aside.
When the rice is cool, add salt to taste and extra curry leaves.
Stir in the masala little by little, until well blended.
Serve hot with fried.