It’s a crazy time right now, with India going through nothing short of a horrific nightmare with the way the health crisis is being managed. In times like this, when all of us are under a lot of mental and emotional stress, and many are caregivers to their loved ones, simple meals are massively helpful.
Cooking with seasonal produce helps to ensure we can get the best quality food and it’s also good for your health for that season. The raw Mango is tart and fresh, lifting up the rice, like lemon rice would, with the added oomph of that delicious mango flesh.
You can grate or cube the mango, I prefer it cubed to give me those tiny pops of freshness in each bite.
The peanuts add a nice little crunch to the dish while the chillies, curry leaves help to give it fragrance and punch.
The raw Mango gets cooked down for a few minutes to absorb all the flavour and to become softer in texture (not mushy). 
I first tried this dish a few years ago, whe. I moved to Bangalore and have loved it since. It is super easy to put together and you can make a big batch to get you through a few meals.
You can have this as is or with some yogurt/chutney/papad on the side.
Take care of yourself and your families & friends. We will all get through this hopefully ❤️
Raw Mango Rice
Ingredients
2 cups cooked rice
1 cup grated or finely diced raw Mango
1 tsp mustard seeds
1 tsp channa dal
1 tsp urad dal
8-10 curry leaves
2 green chillies – split
Pinch of hing (asafoetida)
3 tbsp peanuts – roasted
1/4 tsp turmeric (haldi) powder
1 tbsp oil
Salt to taste
Fresh coriander for garnish
Directions
1. Heat oil in a kadhai/wok. Add the mustard seeds, urad dal, channa dal and let them splutter
2. Add the green chilies, asafoetida and curry leaves and fry for 30s
3. Add the peanuts, raw mango and turmeric powder, with a pinch of salt
4. Cook for 4-5 minutes till the mangoes soften and shrink
5. Add the cooked rice, mix well and adjust salt. Cook for 4-5 minutes
6. Mix in some fresh coriander and serve
My Tuck Box 
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