Raw Mango Upma
Mamidikaya Pindi
Ingredients:
Raw Mango 1
Raw Rice 1 cup
Green Chiles 6
Turmeric Powder a big pinch
Salt to taste
Oil 1 tsp
Talimpu:
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Grind the rice into small crystals using a spice blender.
Wash, peel and grate the raw mango.
Remove stems, wash and slit the green chiles into two.
Grind one green chile with 1/2 a cup of grated mango into paste and keep aside.
Using a electric rice cooker, cook ground rice, tsp of oil, salt in 1 1/2 - 2 cups of water until grainy.
Alternatively, use a heavy bottomed vessel and stir frequently to not burn the bottom.
Remove the cooked rice rawa into a mixing bowl.
Add the ground green chile mango paste and mix thoroughly.
Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add green chiles, turmeric powder and raw mango.
Remove from heat and add to above mixing bowl.
Mix thoroughly and adjust the seasonings if needed.
Serve with pickle.
Notes: It tastes best if left for 8 - 10 hours.
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You’re currently reading “Raw Mango Upma,” an entry on Talimpu
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- 05.07.08 / 8am
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Looks yum!
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