Today I will be making mango rice. This is just one style of South Indian rice dishes among many different variation. Mango rice has a very unique flavour. Due to the tartness of the mangoes, the sweetness of the coconut and the heat of the chillies all being mixed together. This is a simple but flavorful meal that can also be taken to go. This recipe will serve 3. To make mango rice we will need: To make rice, we need 1 cup of long grain rice You can use any long grain but I am using the basmati rice. 1 tablespoon of oil 1/2 teaspoon of salt And 2 cups of water. 2 cups raw mangoes, peeled and shredded. I used one mango. 3 tablespoons of oil 1/2 teaspoon of mustard seeds (rai) About 10 curry leaves 2 tablespoons of raw peanuts 2 tablespoons of roasted chana dal This is optional. 2 green chillies Seeded and sliced lengthwise. 1 tablespoon of thinly sliced ginger 1/4 teaspoon of turmeric (haldi) 1/4 teaspoon of red chilli powder 1 teaspoon of salt 1 tablespoon of sugar 1/4 cup coconut, freshly shredded. I am using the frozen shredded coconut. And about 2 teaspoons of lemon juice. I am ready to make the rice. I have already washed the rice. Changing the water 3-4 times, but wash it very gently. And I already soaked it for about 15 minutes. So first I will put the rice. Water Oil And salt. Bring it to full boil over medium high heat. Rice has come to full boil. Lower the heat to low and cover the pan. This should take about 15 minutes. It has been about 15 minutes. So I will open the rice and check it. It’s looking good. So I will turn off the heat. And you can see all the rice is separated and they are not mushy but they are very tender. So now I will be making the mango seasoning. Heat is on, medium. So first I will put the oil. Oil should be moderately hot before I will put the mustard seeds. Oil is ready. So first I will put the mustard seeds. And after mustard seeds crack I am going to add the peanuts. Mustard seeds are ready. So I will put the peanuts. And roasted chana dal. Stir fry them just for about half a minute till peanuts gets light color on it. So peanuts are ready. It’s time to put the green chilli. Ginger And curry leaves. Curry leaves splatter so you can just cover it. And now we can put the mango. Mix it. And now we are going to add rest of the things. Red chilli powder Turmeric Salt Sugar And coconut. Mix it well. Lower the heat to low. And cover the pan and let it cook for about 2 minutes. This has been about 2 minutes. So let’s check how are the mangoes. I did stir one time in between. Mangoes are very tender. And they are ready. So now I am going to add the rice. And just spread it gently because we don’t want the mushy rice. And now fold it. Just keep mixing the rice very gently. They are mixed well. Rice is ready to serve and I will turn off the heat. Now it’s the time to just taste the rice. If you need some more extra salt or if it is not sour enough we will add little bit lemon juice. I think just little bit lemon juice. It brings the freshness also. And then fold it again. So now mango rice is ready to be served. Mango rice is looking great. This is a very delicious recipe, packed with great flavors. This is a very easy recipe to make and easy to pack for lunch. Enjoy. Thank you. Till we meet again, check out more recipes on manjulaskitchen.com.