Tangy Kachi Keri Rice,Recipe Link : https://www.tarladalal.com/Tangy-Kachi-Keri-Rice-Raw-Mango-Rice-40835r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Tangy Kachi Keri Rice ,Raw Mango Rice An evergreen favourite, the Raw Mango Rice is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and green chillies are used to add spice to the rice, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely. Enjoy the Raw Mango Rice with papad . You can also serve with side dishes like Cucumber Pachadi , Mango Pickle and Ginger Chutney .Preparation Time: 15 minutes.Cooking Time: 10 minutes.Serves 3. 1 cup grated raw mango2½ cups cooked rice2 tbsp sesame (til) oil1 tsp mustard seeds (rai / sarson)1 tbsp chana dal (split Bengal gram)1 tbsp urad dal (split black lentils)2 whole dry Kashmiri red chillies, broken into pieces2 slit green chillies3 tbsp peanuts15 curry leaves (kadi patta)¼ tsp asafoetida (hing)½ tsp turmeric powder (haldi)Salt to taste1. Heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes.2. Add the asofoetida and turmeric and sauté on a medium flame for a few seconds.3. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.4. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.Serve hot.