1 Cup Rice ( 200 gms)
1 Big Mango
1/2 cup chickpea (channa / kondakadalai), soaked overnight
5 Green chillies, chopped
1/2 tsp Turmeric powder
1 tbsp Roasted groundnuts
1/2 tsp Mustard seeds
1/2 tsp Jeera
2 tbsp Oil
Salt to taste
Coriander leaves for garnishing
Cook 1 cup rice with 2 cups of water with little oil and keep separately. Adding oil to the rice is to avoid stickiness. I used to do this for all variety rice dishes.
Peel the skin of mango and grate them.
Heat oil in kadai and add mustard seeds, once they started spluttering add the jeera followed by groundnut and turmeric powder. (If you don't splutter mustard seeds it will be bitter taste)
Add chopped green chillies and saute.
Now add the grated mango and salt. mix well and saute for 5 mins.
Meanwhile cook the soaked chickpeas in pressure cooker and mash roughly( not into paste).
Add the chickpeas to the mango mixture and mix well.
Now add the cooked rice, mix well and garnish with coriander leaves.
I served this rice with spicy potato gravy.