Mango Pulihora (Mango Rice)

Prep - Cook 1½ of White rice and keep aside to cool.  Dry roast 5-6 tbsp of Peanuts and 2 tbsp of Cashewnuts; keep aside. Wash, peel and grate a raw Green Mango for about 1½ cups and dry roast it for 3-4 minutes; keep aside.

Popu (Tempering) - Heat 1½ tbsp of Oil in a pan and splutter 1 tsp of Mustard Seeds. Add 1 tbsp of Channa Dal and 1 tbsp of Split Urad Dal; saute till they turn golden brown on medium heat. Add 3-4 broken Red Chillies, 6-8 slit Green Chillies, 1 tsp of Grated Ginger (optional), 5-6 Curry Leaves, ¼ tsp of Turmeric Powder and ¼ tsp of Asafoetida; tossing them for a few seconds. Add the roasted peanuts and cashewnuts; remove from heat into a bowl.

Rice - Spread the cooked white rice on to a wide plate, sprinkle Salt as needed and reserved tempering. Combine well till the tempering is well blended with the rice. and serve hot.