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10 December 2012,00:52 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Pressure-cook the rice.
  • Mash the rice. Mix in the chopped mango, cucumber and salt.
  • Heat 2 teaspoon oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the rice.
  • Stir in the chopped green chillies, ginger and part of the chopped coriander leaves. Mix well. Add the curd and milk. Mix thoroughly.
  • Transfer to a serving bowl. Garnish with the grated carrot and remaining coriander leaves.
  • Serve at room temperature or chill slightly in the refrigerator.


  • 150 grams uncooked rice
  • 150 grams raw mango, peeled and chopped fine
  • 100 grams cucumber, peeled and chopped fine
  • 250 grams fresh curd
  • 100 ml fresh milk
  • 2 green chillies, chopped fine
  • 1" piece ginger, chopped fine
  • A bunch of coriander leaves, chopped fine
  • 1 carrot, peeled and grated for garnishing
  • Salt to taste


  • 2 teaspoon Bengal gram dal
  • 2 teaspoon Cooking oil
  • 1 teaspoon mustard seeds
  • 2 teaspoon black gram dal
  • 1 dry red chilli, halved
  • ½ teaspoon asafoetida powder
  • A few curry leaves

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