I have not had mango-ginger in any form other than pickle. This time when I got mango-ginger I wanted to prepare anything but pickle; from internet (more specifically from www.7aumsuvai.com) I learnt mango ginger rice can be prepared and was more than happy to try it out. It so flavorful but tastes & looks more like lemon rice.
1. Mango ginger - 4" piece
2. Curry leaves - 1 sprig
3. Dry red chilies - 3
4. Oil - 2 tbsp
5. Urad dal - 1 tbsp
6. Bengal gram - 1 tbsp
7. Mustard seeds - 1 tsp
8. Asafoetida - 1 pinch
9. Turmeric powder - 1 pinch
10. Onion - 1 small (optional)
11. Lemon juice - 1-2 tbsp (optional)
12. Cooked rice - 2 cups
13. Salt to taste
Step 1: Wash, peel and grate the mango ginger; chop onion finely if using.
Step 2: Heat oil in a kadai, splutter mustards seeds in it, fry bengal gram & urad dal, add broken chilies, curry leaves and sprinkle asafoetida & turmeric powder.
Step 3: Saute onion (if using) and then grated mango-ginger.
Step 4: Now add cooked rice, salt to taste and mix thoroughly. Drizzle more oil and lemon juice if required.
Step 5: Serve with any fries or papads.
* Roasted peanuts can be added in the tempering which will make it more tasty and healthy.