How to make Raw Mango Rice | Mamidikaya Gojju Annam

For making the Gojju

• Heat a nonstick pan and dry roast the red chillies until they are crisp, then add cumin seeds and allow to cool down.
• Grind red chillies with cumin seeds, to a fine powder.
• Peeled and dice raw mangoes into pieces. Grind to a fine paste with little water.
• Heat cooking oil in a big kadai and crackle mustard seeds. Add chana dal, urad dal and fry well.
• Add curry leaves to it and fry for 30 secs. Add ground paste, turmeric powder, and hing to it and fry for a minute.
• Cover it with a lid and let it cook over medium flame until the mixture is thick and it oozes out extra oil.
• Remove it from the stove and let it cool. Store it in a clean bottle in the refrigerator. You can make this mixture ahead and refrigerate up to 10 days and use when required.

For making the Mango Rice

• Wash and soak the rice for 20 mins. Cook as you regularly cook, spread on a plate for the rice to cool down.
• Heat a pan with cooking oil, temper with mustard seeds, urad dal, chana dal, cashew nuts, peanuts, and curry leaves.
• Add chopped green chilies, dry red chilies and saute well.
• Now, the rice and combine well. Add about 2 to 3 tsp of the prepared mango gojju and mix.
• Adjust for spice and salt depending as per your taste.