Green Mango Rice
For the Tadka Seasoning:
  1. Wash the rice and soak in water for 30 minutes. Drain the water after 30 minutes and then cook in 3 cups of boiling salted water till done. Add a dash of oil if required so that the grains are well separated. Remove the rice in a plate and cool.
  2. Grind together in a blender- mango, coconut, mustard seeds, green chillies, turmeric powder, jaggery (if using), little salt and coriander leaves to a fine paste. (Don’t add water to the paste. The rice is already cooked in salted water so add salt just enough for this chutney)
  3. Add this chutney to the cooled rice and mix.
  4. In a small Kadai/wok heat oil. Add the mustard seeds, once they splutter, add cumin seeds, chana dal and sauté for a few seconds.
  5. Add the hing and curry leaves and take it off the heat. Pour this tempering over the rice. Mix well.
  6. Can be served hot or cold with some raita and papad on side