### TranslatedIngredients: 1/2 cup Fresh coconut - grated,1-1 1/2 cups Mango (Ripe) - raw unripe,2 Dry Red Chilli,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1/4 cup Raw Peanuts (Moongphali),pinch Asafoetida (hing) - pinch of asafoetida,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,2 tablespoons Jaggery,Salt - as required,1-1 1/2 cups Rice,Water - as required,Sunflower Oil - as required,pinch Asafoetida (hing) ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin with the Mango Rice recipe, first soak the rice for 20 minute and have all other ingredients ready. After the soaking cook the rice in a pressure cooker  and then spread it in a plate and leave it aside.For the next step, peel the mango skin and chop them. Now in a blender add the chopped mangoes, red chillies, 1 chopped green chilli, 1 teaspoon sesame seeds,  peanuts, 1/2 cup grated coconut and  powdered jaggery should be added to the mangoes.Grind them to semi fine paste and don’t make it a fine paste.In a pan add oil and  peanuts and sauté them on a low flame until the colour of the peanuts change. Then add mustard seeds and channa dal as well as urad dal.Add 12 – 15 curry leaves and 1 or 2 dry red chillies and sauté them. Now add a pinch of asafoetida and 1/4 teaspoon of turmeric powder.Now add the raw mango and coconut paste in the pan and sauté it for 3 to 4 minutes and later add salt.Now the paste is ready to get mixed with rice. Add the rice which was cooked earlier and mix them well.Mango rice is ready to be served. The best way to serve mango rice is with spicy potato roast. You can also serve them with raita and pickle..  
