Raw Mango Rice/ Mamidikaya Annam

"Cooking with Pedatha" is my go-to cookbook for Andhra style dishes. Even though I’m from Andhra and I cook my mom’s style (both my parents are from Vijayawada), I find that Pedatha’s recipes are slightly different in the spices added or the technique used. I’ve made a lot of recipes from the book and everything turned out delicious till now. 

So for day 2 of our BM# 7, I made this raw mango rice which is tangy, spicy and delicious. Adding the spice paste of coconut, mustard seeds and green chilies makes the dish extra special. Make it for a simple dinner or as a dish for an elaborate meal, this mango rice is sure to wow the crowds. 

Ingredients: 

Uncooked Rice - 2 cups

Green mango – 1, peeled and grated

Turmeric - ½ tsp
Salt - to taste


For the Spice Paste:
Mustard seeds - 1tsp
Fresh coconut - ½cup, grated
Green chilies - 3, roughly chopped
Coriander leaves - 1 tbsp


For Tempering:
Chana dal - 1½ tsp
Urad dal - 2 tbsp
Mustard seeds - 1tsp
Dry red chilies - 3-4, halved
Hing - ¼tsp
Curry leaves - 10
Roasted peanuts - 2tbsp

Method:

• Cook rice with turmeric. Cool and fluff the rice in a wide platter, set aside.
• Grind the ingredients for the paste with very little water to a smooth consistency.
• Heat 2tbsp oil in a small saucepan. Add dals and once they turn golden, add the mustard seeds. Once the mustard seeds start to splutter, lower the flame and add the rest of the tempering ingredients.
• Next add the grated mangoes and stir for 2-3 minutes or until it doesn't smell raw anymore. Add the paste and stir for a minute.
• Add this mixture to the cooled rice, season with salt and mix gently to incorporate everything. 

Set aside for at least 15 minutes for all the flavors to mingle.

Lets see what my fellow bloggers have been cooking for Day 2 of BM#7.