Is anything better than the bright, tart flavour of raw mangoes? Come summer time and uncooked mango reveals its way into a lot of things I make: numerous forms of dals, often, however also avial, chutneys and immediately pickles and salads. One specifically cute dish is the raw mango rice made inside the southern states.
There are small versions, of course, relying on where it’s miles made. Sometimes a small amount of jaggery is introduced to modulate raw mango’s mouth-puckering traits, sometimes a few freshly-grated coconut. It’s a notable addition to every body’s lunch repertoire, in particular for those events when one doesn’t need to spend an excessive amount of time within the kitchen.
Which is what I wanted the day past. Not to spend too much time inside the kitchen, that is. I very much did want to have mango rice. The simplest trouble was that there was no leftover rice with which to make this dish. You see, ideally, you want the rice to be dry enough that the grains don’t stick collectively whilst you’re mixing in the raw mango masala. You ought to, of direction, use freshly-cooked rice, if the rice you’re the usage of is the non-sticky, long-grained range. But you’d must let it cool absolutely earlier than you mix in the masala, in any other case the steam from the rice would make the dish sticky and clumpy. On the alternative hand, expecting rice to cool down simply defeats the whole factor of a short meal, so I tried besides and ended up with a gloopy mess (even though it nevertheless tasted pretty appropriate).
Then teatime rolled around and with it, the 5 PM starvation pangs (a totally real phenomenon, by way of the manner, which has triggered many a food plan to fail. Look it up). My solution? Raw mango poha. This is such an incredible riff on one of my all-time favourite dishes — poha — that I can’t believe I’ve never made it earlier than. And, of course, you could get dressed it up any way you want: with a bit green chutney, perhaps, or some chaat masala. Sugar is, of route, a popular topping, mainly with a squeeze of lime. Some humans like a dollop of crushed dahi on top in their poha (I don’t judge). You can also add a few crunch with sev, boondi or some in addition-textured namkeen. My personal favored is the eye-poppingly lovely aggregate of clean coriander leaves and ruby-crimson pomegranate.
- 2 cups – Poha
- 1 cup – Raw mango, grated
- ½ cup – Peanuts
- 2 tbsp – Any neutral-flavoured oil
- 1 tsp – Mustard seeds
- ½ tsp – Cumin seeds
- ½ tsp – Turmeric powder
- 1 pinch – Asafoetida
- ½ tsp – Fenugreek seeds
- 5-6 – Curry leaves
- 2-3 – Green chillies, slit lengthwise
- Salt, to flavor
- Wash the poha very well, then rinse it out in a colander. Make certain all of the water drains out, and let it sit down whilst you prepare the raw mango masala (which received’t take lengthy in any respect).
- In a kadhai, warmness the oil and pop the mustard seeds. Add the peanuts quickly and allow them to fry nicely. You don’t need the flavor of uncooked peanuts ruining your poha. Once the peanuts are fried (don’t burn them!), speedy upload the cumin seeds, fenugreek seeds, green chillies, curry leaves and asafoetida (don’t burn those both!).
- Add the raw mango, with a few turmeric and salt. Mix very well and permit it cook until the mango softens slightly, which need to take most effective approximately a few minutes.
- Once the mango has softened, flip off the flame. Immediately upload the wet poha and mix it with the uncooked mango masala properly in order that it’s absolutely coated.