I had this large quantity of mango ginger/maa inji, had brought it from Chennai ( I am not able to find this in Bangalore, at least where I stay ). I made some mango ginger pickle, maa inji thokku ( still to post ) and then this rice. This is an easy and simple recipe, almost done in the same way as lemon rice, in fact we add some lemon juice in the recipe. As I had already said, mango ginger does not taste like mango or ginger, it looks like ginger and smells like mango, hence the name. The rice has a very refreshing taste, serve it with some avial or potato fry or chips..
Need To Have
- Grated Maa Inji/Mango Ginger - 1/4 cup
- Cooked Rice - 4 cups
- Raw Dry Peanuts - 3 tablespoons
- Green Chilly - 1, chopped
- Urad Dal/Husked Black Gram - 2 teaspoons
- Mustard Seeds - 3/4 teaspoon
- Asafoetida - 1/4 teaspoon
- Jaggery - 1 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Fenugreek Powder - 1/4 teaspoon
- Curry Leaves - 15 to 20
- Lemon juice - 7 to 8 teaspoons
- Mango Ginger Pickle - 5 - 6 tablespoons
- Salt to taste
Peel, wash the mango ginger, grate and keep.
Heat some oil, add the peanuts and roast for 2 to 3 minutes, then add the urad dal and mustard seeds.
When the mustard seeds start to splutter, add the asafoetida, green chilly, curry leaves and grated maa inji and saute for 2 minutes. Then add the salt, turmeric powder, jaggery and fenugreek powder and mix for a minute.
Add the cooked rice and lemon juice and mix it well. Finally add the mango ginger pickle and mix it one more time.
Actually, adding the mango ginger pickle was a last minute thought, the pieces of mango ginger gave a nice taste to the rice, don't skip this, if you are planning to do the rice, do the mango ginger pickle the previous night and add to the rice.