Raw Mango Rice
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
Cooked Rice, about 2 cups
Raw Mango, Peeled and finely grated, 1 medium size
Onion, finely chopped, 1 small (optional)
* Garlic, finely chopped, 4-5 cloves (optional)*
Turmeric powder, ΒΌ tsp
Oil, 2 tbsp
Mustard seeds, 1 tsp
Curry leaves, a few
Urad or Chana dal or Both, 1 tbsp **
Heeng/Asafoetida, a big pinch ( optional) *
Green chilies, finely chopped OR Whole Dried red chilies, 3-4 ( I used green this time)
Salt, to taste
Red chili powder, to taste
Roasted or Fried Peanuts, 2-3 tbsp**
Instructions:
Heat oil in a pan. Add mustard seeds and when they start spluttering add the heeng, dals ,curry leaves and green/dried red chilies. When dals start turning light golden brown, add in garlic plus onion and fry till they go soft. Add in the mango, salt, red chili powder and turmeric powder. Fry for 5-6 minutes on medium low flame till mango mix gets a little sheen to it and starts coming together. Switch off the flame.
Add cooked rice and mix well. Check for salt, sprinkle with peanuts and it is ready to serve.
* Garlic , onion and heeng is optional for this one but I add as I like the texture.
** Dal and Peanuts add to the crunch factor…you can add either or both, I like to add both.
From mmskitchenbites.blogspot.in