Raw mango rice is the summer version of tamarind rice or lemon rice. Cooked rice is mixed with a paste made of raw mango, urad dal, chana dal and ground nuts.
Summers in Hyderabad can get super hot and my mom’s way to avoid getting into the kitchen is to cook dishes that can be made ahead and need very less time in kitchen before serving them. One of such dishes is the raw mango rice. It can not only be prepared ahead but is also good to beat the heat.
You can replace groundnuts with cashew nuts if you like. Some people also add heeng and grated coconut to the tadka. Green chilli is the only source of spice in this dish. You can add more or less green chillies based on taste and the spice level of the chillies you are using.
The quantity of raw mango depends on the sourness of the mangoes. Mix few table spoons of mixture at a time and keep tasting while mixing to get the desired taste.
You can prepare the mango paste in advance and store it in fridge for six to eight weeks. This is an excellent dish to transform leftover rice to a tangy treat.
- 1.5 cup cooked rice
- 4-5 tbsp oil
- ¼ tsp cumin seeds
- 10-15 curry leaves
- 4-5 green chillies
- 1 tsp urad dal
- 2 tsp chana dal
- 2 tbsp groundnut
- 3 dry red chillies
- ¼ tsp turmeric powder
- 1 cup grated raw mango
- Salt to taste
Heat oil in a kadhai or thick bottomed pan. Add cumin seeds. Once the seeds splutter, add curry leaves and green chillies. Saute and add urad dal and chana dal. Sauté and cook for 1 min or till the dals are lightly browned. Add ground nuts and dried red chillies. Cook for one more minute. Make sure the dals or groundnuts are not burned. Add the grated raw mango, turmeric powder, and salt. Mix well and cook for two minutes mixing in between. Switch off the gas and mix and let the mixture cool for 2-3 minutes. Mix few tablespoons of raw mango mixture at a time in the cooked rice until you get the desired tanginess. You can store any leftover mixture in the fridge for 1-2 months.
Bisibele bath is a dish from Karnataka but also popular in Hyderabad. It’s a spicy and sour mix of rice and lentils. My mom uses left over rice and dal to make excellent instant bisi bele bath. It’s a quick makeover to the left over dal rice. Just add some mixed vegetables, spices and you have an interesting and delicious breakfast/lunch dish ready.
Hyderabad has numerous restaurants which serve a dish called sambar rice with veggies. This recipe of my mom comes closest to it. My mom uses the khatti dal that we prepare at home. You can use any toor (split pigeon pea) based dal. I haven’t tried this dish with other lentils yet. If you are using a dal which is not sour, add tamarind water while cooking.
You can use any vegetables you like for this dish but I prefer carrots, beans and peas. The main ingredients for this dish are sambar powder and the karampodi. They take this simple dal rice mix to another level. You can add or reduce the karampodi as per your preference of spice in food. Bisibele bath can be served a breakfast or lunch. It tastes best when it is hot.
- 2 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 4-5 dry red chillies
- ¼ tsp asafetida
- 8-10 curry leaves
- 1 small onion chopped
- ¼ cup mixed vegetables chopped (carrot, beans, peas)
- 1 small tomato chopped
- ½ tbsp sambar powder
- 1 tbsp karam podi (gun powder served with idlis or south Indian meals)
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp garam masala
- ¼ tsp turmeric
- 2 cups cooked rice
- 1 cup dal (I used the khatti dal my mom prepares at home)
- 1 tbsp tamarind water (optional)
- 1 cup water
- 2 tbsp coriander
- Salt to taste
Heat oil in a pressure cooker. Add mustard and cumin seeds. Once the seeds splutter, add dry red chillies, asafetida, and curry leaves.
Add onions and vegetables and sauté for 1-2 mins. Add tomatoes and cook for 30-40 seconds. Add sambar powder, karam podi, red chilli powder, coriander powder, garam masala, and salt. Mix well. Add dal and 1 cup water. Close the cooker and cook till the pressure is released once (one whistle). Switch off the gas after one whistle. Once the cooker is cooled, open and add rice and mix well. Close the cooker again and cook on slow flame till you get two more whistles. Open the cooker once it is cooled completely. Add chopped coriander and serve hot with papad and lime pickle.