Ingredients:

For the Rice:

• 2 raw mangoes, peeled and grated
• 1 cup cooked rice

For the Spice Paste:

• 6-7 Kashmiri red chillies
• 3-4 garlic cloves
• 1-2 tablespoons oil (for roasting red chillies)
• Salt to taste

For the Tadka (Tempering):

• 1/2 tbsp mustard seeds
• 1/2 tbsp cumin seeds
• 1/4 tbsp n methi dana (fenugreek seeds)
• 1-2 tbsp urad dal (split black gram)
• 1-2 tbsp chana dal (split chickpeas)
• Handful of peanuts
• 2-3 dried red chillies
• A few curry leaves
• 2-3 tablespoons oil

Method:

Prepare the Spice Paste:

• Heat 1-2 tablespoons of oil in a pan.
• Roast the Kashmiri red chillies until they are aromatic and slightly crispy.
• Let them cool slightly and then grind them along with the garlic cloves into a coarse paste.
• Add the grated raw mango and salt to the spice paste and blend until you get a smooth paste. Set aside.

Prepare the Tadka (Tempering):

• Heat 2-3 tablespoons of oil in a large pan.
• Add mustard seeds and let them splutter.
• Add cumin seeds, methi dana (fenugreek seeds), urad dal, chana dal, and peanuts. Fry until the dals turn golden brown.
• Add the dried red chillies and curry leaves. Sauté for a few seconds until fragrant.

Combine and Cook:

• Add the prepared raw mango paste to the tadka. Cook for 2-3 minutes on medium heat, stirring continuously.
• Add the cooked rice to the pan and mix well, ensuring the rice is evenly coated with the mango paste and the tadka.
• Cook for another 2-3 minutes on low heat, allowing the flavors to meld together.
• Taste and adjust salt if needed.
• Serve the raw mango rice hot, garnished with additional curry leaves or roasted peanuts if desired.