Mango Rice/Mavinakai Anna/Mangai Saadu

Mango Rice
Ingredients:

• 1 cup of Ponni Raw Rice (or basamathi rice or any extra long grain rice)
• 1 tbs of urad dahl (optional)
• 1 tbs of channa dhal (optional)
• 1/4 cup of peanuts (optional)
• 1 tsp salt
• 2 tsp of mustard seeds
• 1/4 tsp of turmeric
• 1/4 cup of oil
• 1/2 cup of grated coconut
• 1/2 cup of grated raw, sour mango
• 3 0r 4 red chilies

Method:
Cook rice (see Rice post for making rice) and set aside. Blend the red chilies, 1 tsp of mustard seeds and the grated coconut with out any water. Blend till the chilies and the mustard are all finely blended. Then heat oil in a pan on medium heat. Splatter the remaining 1 tsp of mustard seeds and add the urad dhal, channa dhal, peanuts and turmeric. Using a long spoon, fry the contents till the dhals and the peanuts are brown. Add the cooked rice to the pan and turn off the heat. Then add the grated mango, blended coconut mixture, salt and and mix well.
Cooking tips:
Can use curry leaves for flavoring. If the mango is not sour, add 1 tbs of lemon juice. It is easier to dry blend the mustard seeds and the chilies without the coconut. Add the coconut in the last couple swirls through the blender. You can also grate about 1/2" of mangai ingi/mavainakai ingi (mango ginger) to enhance the flavor.
Serving tips:Serve mango rice at room temperature. It can be served with yogurt, raitha etc.