Cook the rice with a tsp of oil and a dash of turmeric. fluff them once they are done and cool completely in a large, flat plate. You may use either pressure cooker or an open pan to cook the rice .
In a pan, add 1 TBSP oil, saute all the ingredients for “To grind” (except mustard and asafoetida) one by one for 1-2 mins taking care the fenugreek/methi seeds and chillies don’t burn. Cool completely and grind to a smooth paste without water (it’s possible as the raw mango provides enough moisture).
In the same pan, add the remaining oil, splutter the tempering ingredients and fry till the peanuts turn golden brown.
Remove the peanuts with a slotted spoon. To the remaining, add the ground mango -curry leaves paste and saute well on medium flame for 3-5 mins till oil starts separating (This is an important step as it keeps the rice from spoiling even beyond 3 days), Now add the salt and rice and mix gently.
Adjust salt and spice and serve immediately.
Notes
Sautéing coconut and grated mango increases the shelf life
Don’t add water while grinding
Cool rice throughly (not chilled) and then add the ground paste. Else it gets soggy.
If the raw mango is not tart / sour enough, add a small gooseberry sized tamarind or a whole amla (gooseberry itself) saute with the to-grind ingredients). This may alter the taste distinctly.
Buy raw, firm mangoes with no blemishes on top.
Keyword Andhra Recipes, Festival Recipes, Gluten Free, Lunchbox Ideas, Raw Mango, Variety Rice, Vegan