Ans Recipe Finder

Rice - 2 cup, cooked Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Channa Dhal - 1 tsp Peanut - 1 tsp Red Chilli - 2 Turmeric - 1 tsp Asafetida - 1 tsp Green Chilli - 2 Curry Leaves Salt Mango - 1 cup, grated Heat Oil in a medium pan. Temper Mustard, Urad Dhal, Channa Dhal, Peanut, Red Chilli, Turmeric and Asafetida. Add Green Chilli and Curry Leaves; saute for 15 sec. Add the grated Mango and saute until the mixture is completely dry and the Mango is cooked through.

Thuvar Dhal - 1 cup, washed and soaked in Water Mango - 1 cup, cubed Green Chilli - 3, slit Turmeric - 1 tsp Sambhar Powder - 1 tsp Asafetida - 1/2 tsp Salt For Tempering: Oil - 2 tbsp Mustard - 1 tsp Urad Dhal - 1 /2tsp Cumin - 1 tsp Asafetida - 1/2 tsp Red Chilli - 2 Garlic - 3 clove, minced Shallot - 1, diced Curry Leaf In a pressure cooker add the Dhal along with the Mango, Green Chilli, Turmeric, Sambhar Powder, Asafetida and required Salt. Close the lid and pressure c

Raw mango – 1/2 cup, diced Coconut – 1/4 cup, grated Green Chilli – 4 Cilantro Ginger – a small pc Peanut – 1 tbsp. roasted Salt Oil – 1 tsp Mustard – 1/2 tsp Urad dhal – 1 tsp Asafetida powder In a blender add raw Mango, Coconut grated, Green chilli, Cilantro, Ginger, Peanut and required Salt. Grind to a smooth paste. Temper Mustard, Urad dhal and Asafetida in hot Oil and add to the above chutney.

For pressure cooking rice ▢ 1.5 cup rice – any regular non-sticky short-grained or medium-grained Indian rice variety or basmati rice ▢ ½ teaspoon salt ▢ ½ teaspoon oil ▢ 2.5 cups water For the mango paste ▢ ½ cup grated fresh coconut ▢ 1.5 cups chopped mangoes – 250 grams, peeled raw unripe green mangoes ▢ 3 to 4 dried red chilies – broken and deseeded ▢ 1 green chili – chopped, ½ to 1 teaspoon chopped ▢ 1 teaspoon white sesame seeds ▢ 2 teaspoons peanuts ▢ 1 teaspoon jagger