Papaya-Mango Yellow Rice

Oil – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Dried red chilies – 2
Curry leaves – 5-6
Ginger – 1 tbsp, finely chopped
Asafoetida – a pinch
Turmeric powder – 1/2 tsp
Green or unripe papaya – 1/2 cup, grated
Green or unripe mango – 1/2 cup, grated
Coconut – 2 tbsp, grated
Rice – 3 cups, cooked
Salt – to taste
Roasted peanuts – 1/4 cup

Heat oil in a large skillet. Add mustard seeds, cumin seeds, dried red chilies and curry leaves. When the seeds begin to crackle, add ginger, asafoetida and turmeric powder. Saute for a few seconds on low flame to fry the ginger.

Add grated papaya and mango and cook for 3-4 minutes, stirring frequently. When papaya and mango are soft, tip in the coconut and saute for a few more seconds.

Now add the cooked rice and gently fold in to combine. Season with salt. Add the roasted peanuts. Serve hot with a side of raita, pickle and pappads.

NOTES:
1. Though filled with nutritional goodness, unripe green papaya is somewhat bland, but still great at absorbing flavors. So green mango is added here to give the rice a tangy flavor.

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