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25 February 2014,11:31 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cook the rice and spread on a platter to cool. Set aside.

To make the masala

  • Blend mustard seeds, asafoetida powder, red chillies, turmeric powder, grated coconut and half of the grated mango into a fine paste.
  • Set aside.

For tempering

  • Heat oil in a heavy frying pan and add mustard.
  • When the mustard seeds splutter, add the peanuts, chana dal, red chilli and curry leaves.
  • Once the dal is golden in colour, add the remaining mango.
  • Now add the masala. Cook until the raw smell disappears. Remove from heat and set aside.
  • In the cooled rice, add salt to taste and extra curry leaves. Stir in the masala little by little, until well blended.
  • Serve with fried potato chips.


  • 300 grams raw rice

For Masala

  • 1 teaspoon turmeric powder
  • 2 teaspoons mustard seeds
  • 7 red chillies
  • 400 grams grated green mango
  • 5 tablespoons grated fresh coconut
  • 1 teaspoon asafoetida powder

For Tempering

  • 5 tablespoons chana dal, rinsed
  • 2 red chilli, halved
  • 2 teaspoon mustard seeds
  • 4 tablespoons IDHAYAM Sesame Oil
  • Curry leaves, peanuts

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