RAW MANGO RICE | MAMIDIKAYI GOJJU ANNAM | MAMIDIKAYI PULIHORA

We make a lot of mixed rice varieties and pulavs regularly at home. During festivals preparing some form of rice without onions and garlic is a must. Many rice varieties such as Lemon rice, Coconut rice, Puliyogre, Raw mango rice, Vangibath, Mustard rice, Sesame rice etc fall in that category. I have already posted a Raw mango rice recipe which is prepared using grated mango where the preparation is similar to that of lemon rice.We also make another version of raw mango rice where raw mango is ground with coconut and few spices to a coarse paste and fried in oil to make yummy gojju, which is typically Karnataka style. I will probably post this recipe later.

For this post I have adapted this simple recipe from one of my favorite bloggers 'Pavithra of Dishes from my Kitchen'. Did I ever tell you that I love her blog very much? She is a wonderful blogger and a very good friend of mine. I love her diversity of cooking from traditional Indian one's to International cooking. Her presentation skills and food photography are excellent. Coming to today's recipe this raw mango rice that I have prepared tastes similar to the raw mango rice prepared in Karnataka style which I mentioned about earlier.

Raw Mango Rice | Mamidikayi Gojju Annam Recipe :
(Serves 2)
Source: Dishes from my Kitchen

Ingredients:
1 cup Sona masuri rice or Basmati rice
1/2 cup black Chickpeas/kala Chana,boiled until soft
2-3 tbsp chopped Coriander
Salt to taste

for Mango gojju:
2 raw sour Mangoes,peeled and diced
2 tsp Cumin seeds
6 byadige Red chillies(for bright red color)
8-10 regular Red chillies
1/2 tsp Asafoetida
1/4 tsp Turmeric powder
2-3 tbsp grated Jaggery
2 tbsp Chana dal
2 tsp split Urad dal
1/2 tsp Mustard seeds
a sprig of Curry leaves
Salt to taste
4 tbsp Sesame oil or regular oil
Method:
to make Gojju:

• Warm the red chillies until they are crisp.Grind red chillies with cumin seeds,turmeric powder and asafoetida to a fine powder.
• Add peeled and diced raw mango pieces to it and grind to a fine paste with little water(2-3tbsp).
• Heat 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 to it and fry for a minute.
• Cover it with a lid(just cover 3/4th portion of kadai) and let it cook over medium flame until the mixture is thick.
• Add grated jaggery and mix well and cover it and cook again until it oozes out extra oil.Remove it from stove and let it cool.Store it in a clean bottle in refrigerator.You can make this mixture ahead and refrigerate upto 10 days and use when required.

to make Mango rice:

• Soak black chickpeas over night and pressure cook with little salt for 3 whistles.Drain the extra water from it.
• Clean and wash the rice and soak for 10-15 mins and pressure cook it with 1 cup rice:2 cups water ratio or prepare it in rice cooker as you prefer.
• Once it is done spread it over a big plate and let it cool,take care that the rice granules should be separate.
• Add 4-5 tbsp of prepared mango gojju and enough salt to it and mix well.
• Taste the rice now and adjust the sourness and salt according to your taste buds.Add cooked and drained chickpeas and coriander to the rice and mix well.
• Let it sit for 2-3 hrs before serving for the flavors to mix well.If the rice sits for little longer the flavors blend well.
  

Serve it at room temperature with some fryums.

Notes:

1. Addition of black chickpeas is optional,but biting them in the rice gives a nice taste.
2. Mango gojju can be stored in refrigerator upto 10 days and preparing the raw mango rice with the already prepared gojju is a breeze.
3. Balance the sourness of mango with the jaggery,red chillies and salt which is a key process while making this kind of variety rice.