Mamidikaya Kobbari Annam (Mango Coconut Rice)

Prep - Cook 1 cup of Rice in 2 cups of Water and keep aside. Finely Powder 2 tsp of Mustard Seeds and keep aside. Make a paste of 1 medium sized Green Mango, peeled and cubed, ½ cup of finely chopped Fresh Coconut and 8 to 10 small Green Chillies. Heat 1 tsp of Peanut Oil, in a big sauté pan and toast ¼ cup of Peanuts to golden brown color and remove.

Rice - Add another tsp of Oil or Ghee to the same pan. Toast a tsp if each - Cumin, Mustard, Urad Dal, Chana Dal, few pieces of dried Red Chillies and Curry Leaves. Add the Mustard seed powder, Smooth mango-coconut-chilli paste, 1 tsp of Turmeric Powder and Salt to taste. Stir and sauté this mixture for 3 to 5 minutes on medium heat, until the raw smell is gone. Stir in the toasted peanuts and remove from heat. Add the rice, mix thoroughly and serve hot.