Boil the rice without sticking to each other and keep aside. Peel the mango and grate it in a scraper and keep aside.
Heat a pan with 1 teaspoon of oil. Fry fenugreek seeds and red chillies till the fenugreek becomes golden brown and powder it and keep aside. Grind coconut, ginger and green chillies to dry powder and keep aside.
Heat a wok with ghee and oil. Saute it with mustard seeds, urad dal and chana dal. Once they splutter and become roasted add the ground nuts and cashews and give a toss. Add curry leaves and turmeric powder.
Now add the grated mango with required salt and keep frying in medium flame till the stuff becomes dry and mango is soft.
At this stage add the fenugreek powder and coconut mix and stir well. Transfer the stuff to the boiled rice pan and stir gently.
The tangy spicy and flavorful rice is ready.This rice tastes delicious with Roasted gram chutney.
By Ria Samuel