Skip to main content

Summer Rice



Summer in India is mango season. Even when my other favourites - litchis, cherries and apricots - show up in May, mango remains the fruit of choice. In Mumbai, restaurants put aamras (essentially sweet mango puree) and mango lassi on menus across the board. Now I love sweet mangoes as much as the next person, but what I really like experimenting with is the flavour of the tart raw mango.

We made pickles and chutneys with the raw mango, and I've added it to Asian style salads and to curries in the past. So this time, I decided to move base to south India and try my hand at raw mango rice. The rice itself is fresh and summery and to up the flavour quotient even more, I served it with badanekayi bajji, a unique eggplant relish I first saw on Madhuri's blog. Get the recipe for the relish straight from Madhuri's while the recipe for the raw mango rice is given below.

Ingredients
2 cups cooked basmati rice
1 raw mango, peeled and roughly chopped
1/2 cup fresh grated coconut
1-2 green chillies
handful of coriander leaves
2 tbsp oil
8-10 curry leaves
1 tsp mustard seeds
1/2 tbsp chana dal
1/2 tbsp urad dal
asafoetida
salt

Grind raw mango, coconut, chillies and coriander leaves together to a paste. Heat oil in pan. Add a hearty pinch of asafoetida and the mustard seeds. When the mustard seeds start to splutter, add curry leaves and the two dals. Stir around for about a minute until the lentils are fried and crunchy, then add the mango-coconut paste. Stir fry on medium heat for 2-3 minutes, until the paste is cooked through. Add rice and salt to taste and mix well. That's it folks, it's as simple as it gets.

Comments

Popular posts from this blog

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind.

Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food.

Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up.



The rules are simple really:

Make any vegetarian or vegan British dish (eggs are allowed in A…