Raw Mango Dishes..

Raw Mango Pulao and Amba Khata

Raw mangoes contain a good amount of vitamin B and vitamin C, which is more than ripen ones. Due to vitamin B and C these are best suit in maintaining a good health and strengthening immunity system.

Now raw mangoes started coming to market. You can see lots of raw mangoes everywhere. One must be thinking what to cook with raw mangoes. Pickles are good but it is a difficult task to handle.  I wanted to incorporate raw mangoes in my daily cooking. So thought of why not cook some drink, rice, chutney, dal and dessert from raw mangoes.

In this process in my last article I have shared a healthy and easy recipe of a raw mango drink. In this article I will share two recipes of raw mangoes.

1.      Raw Mango Rice with Vegetables (Raw Mango Pulao)

2.      Amba khata ( Sweet and Savory Raw Mango Chutney )

Raw mango rice with vegetables is my twist to the regular raw mango rice. Blanched and sautéed vegetables added to the mango rice to give an additional kick to the rice. Tanginess and flavor of raw mangoes and freshness of veggies is the best thing of this dish.

Amba khata is the traditional side dish of an odia thali. It is prepared in summer only. Once it is prepared one can fridge store it in a container for two weeks. Sweet and sour taste and flavor of garlic is the X factor of this dish.

Raw Mango Rice with Vegetables (Raw Mango Pulao)

Cooked rice- 1 cup

Mixed veggies- ½ cup (carrot, cauliflower, beans and green peas)

Grated mangoes- ½ cup (as per taste)

Salt -To taste

Sugar- ½ tsp

Haldi- ½ tsp

Red chilli powder- 1/2 tsp

Urad dal (whole) - 1 tsp

Chana dal - 1tsp

Peanuts – 1 tbsp

Mustard- ½ tsp

Zeera – ½ tsp

Hing – a pinch

Whole red chili- 2

Grated ginger- ½ tsp

Curry leaves – 1 string

Oil for tempering

Cook /Steam rice with little oil and salt and keep aside.

Blanch mix vegetables in salted water. Heat oil in a pan, add a little oil. Add the blanched veggies and fry in high flame up to sides become brown and keep aside.

Again heat oil (1tsp) in wide pan, add urad dal, chana dal and peanuts. Fry up to golden colour, careful it should not be brown. Now add cumin and mustard seeds and let it splutter. Add red chilies broken into two and curry leaves. Add grated mangoes, haldi powder and red chilli powder (kashmiri red chilli powder will do good). Grated ginger then come in the line and fry properly.

Add fried vegetables and mix properly. Now add rice, salt and sugar to the mixture.  Mix properly and cook for 5 mins more.

Now it’s ready to serve

Amba khata

Raw Mangoes- 1 and ½

Jaggery or sugar- as per taste

Salt- as per taste

Haldi- 1/ 2tsp

Red chilli powder- 1/2tsp

Mustard- 1/2 tsp

Cumin- 1 1/2 tsp

Curry leaves- 1 string

Crushed garlic- 1 ½ tsp

Whole Red chili- 3nos

Oil for tempering

Water- 1 ½ cup

Rinse and clean the mangoes. Peel and cut them in cubes.

Heat oil in a pan, add cumin and mustard. Then add red chili, curry leaves and crushed garlic and fry properly. Add cubed mangoes, salt, haldi and red chilli powder and sauté them properly up to water evaporates and manoes started sticking to the pan.

In the meantime heat another pan, add cumin 1tsp and 1 whole red chilli. Fry it properly and let it cool down. Make powder of the roasted spices and keep aside ( one can add more cumin and chillies and store them for future use. One can also change the proportion of the two as per taste).

Now add water (it depends on the choice) to the mangoes and cover it and let it boil. Once the mangoes are soft add sugar or jaggery. (One can add sugar free if any diabetic is at home).  And again allow it to boil and reduce.  When required consistency reached switch off the gas and add dry roasted cumin and chili powder.

It is ready to serve.