South India is the land of rice dishes. Every state in Southern India has different variations of rice dishes made of unique ingredients. Such diverse recipes. It takes a lifetime to learn about Indian states, culture, and food. South Indian states Andhra Pradesh, Telangana, Karnataka, Kerala and Tamil Nadu have an exclusive cooking style, you just have to explore each one of them yourself. Indian cuisine as most westerns know is not just naan, chicken butter masala. It is quite elaborate. Exploring Indian cuisine is quite fun. So many ingredients, so many variations, whats common is the great taste. South Indian rice dishes are clean. They are made of fresh, clean ingredients. Turmeric in mango rice gives you the best nutrition. Moreover, most of them are vegan, vegetarian, gluten-free.
Whatever the names are in different South Indian languages – Puliyodarai, Pulihora, Puliyogare, baath, it is ultimately a delicious rice preparation with unique ingredients and spices. Ancient Indians have invented such great ways to transform plant-based ingredients into genuine, delicious dishes. The secret to a successful rice dish is not to overcook the rice.
These rice dishes are very economical, filling and easy to make. Many rice dishes are perishable and easy to make. For a quick weeknight dinner, a convenient dry lunch box, on the go, picnics, a beach trip, long drives, entertaining guests, these rice dishes will come to rescue. I remember my childhood days. we carry rice dishes for picnics, to go for lunch while traveling. For those looking for pleasing meatless recipes, try mango rice. These are some of best Indian vegetarian recipes.
Remember, mango rice is high in carbs. You don’t have to sacrifice your favorite pulihora because they are high in carbohydrates. There are ways to make these delicious low in carbohydrates, high in protein. When you eat mango rice, be sure to eat with some vegetable curry on the side. By adding a vegetable on the side you are reducing carb intake and consuming vegetables. Dry and gravy curries both are great combinations. Dry masala eggplant, dry potato curry, dum alu, bagger baingan are great combinations. Replace white rice with either brown rice or quinoa. For starters, mix some white rice. Yes, it doesn’t taste the same as white rice. But we are going to make taste yet great. Brown rice and quinoa have a distinct earthy flavor, that many enjoy including me. I am a big fan of brown rice and quinoa. Adding quinoa or brown rice, significantly improves the nutrition value of your dish.
- 1½ cups white rice or brown rice or quinoa or mix n match
- ¾th cup grated green mango
- 3 tbsp - healthy oil as coconut oil
- ¼th tsp black Andhra mustard seeds
- ¼th tsp - cumin
- 5-8 small green Thai chilies or red chilies
- 1 tbsp - channa dal
- 1 tbsp - unsalted peanuts
- ¼th tsp - turmeric powder
- 2-3 sprigs curry leaves
- The secret to a successful rice dish is not to overcook the rice.
- Wash mango thoroughly. I don't peel the skin. I grate with skin on.
- Grate mango using small grating holes.
- Wash rice. Add rice to the pot, along with 2 cups of rice, 1 tbsp oil, and salt.
- Close the lid and heat to high. When water starts boiling, lower heat to low. Close lid. Cook till water is evaporated, for approximately 20-25 minutes. Do not open lid many times to check. You will loose precious steam to cook rice perfectly, which doesn't stick. This is perfect for mango rice.
- Turn off the stove when done. Let it cool.
- Remove rice into a bowl. Add mango. Mix well. Add salt if needed.
- Now prepare for tampering.
- Add remaining 2 tbsp oil to a small pot. Heat to medium-high.
- Add red chilies. Cook till light brown.
- Add mustard seeds. Whey they splutter, add cumin. Fry for 30-40 seconds.
- Now add channa dal and peanuts. Fry till golden brown.
- Now add curry leaves, green chilies.
- Whey they stop spluttering, add turmeric powder. Stir.
- Immediately pour hot tampering oil to rice and mango mixture. Mix well.
- Garnish with cilantro.