Step-by-Step Instructions

1. 1.Heat Oil and Add Mustard Seeds

   Heat 2-3 teaspoons of coconut oil in a pan. Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter.

2. 2.Add Curry Leaves and Chilies

   Once the mustard seeds splutter, add 8-10 curry leaves, 1-2 green chilies (broken), and 1-2 dry red chilies to the pan.

3. 3.Add Urad Dal and Hing

   Add 1 teaspoon of urad dal to the pan and sauté until it turns light golden brown. Then, add 1/4 teaspoon of asafoetida (hing).

4. 4.Add Peanuts and Turmeric

   Add 1/4 cup of roasted peanuts to the pan. Immediately follow with 1/2 teaspoon of turmeric powder. Sauté for a few seconds, ensuring the turmeric does not burn.

5. 5.Sauté Raw Mango

   Add 1/2 cup of finely chopped raw mango to the pan. Sauté for 1 to 1.5 minutes until the mango softens slightly but still retains some bite.

6. 6.Combine with Cooked Rice and Salt

   Add 2 cups of cooked rice and salt as per taste to the pan. Mix all the ingredients thoroughly, ensuring the tempering and mango are evenly distributed throughout the rice. Keep the gas on a medium flame.

7. 7.Sprinkle Water and Heat Through

   Sprinkle 2-3 teaspoons of water over the rice. Continue to mix and heat the rice for another 1-2 minutes, allowing the steam to help blend the flavors and warm the rice completely. Stir continuously to prevent sticking.

8. 8.Serve

   Once the rice is well mixed and heated through, it is ready to be served. Enjoy your tangy and flavorful Raw Mango Rice!