Vegan Cashew Raw Mango Rice/ Munthiri Maanga Saadham

We make two version of mango rice, one version is to mix the cooked rice with grated raw mango and the another version is cooked rice mixed along with raw mango paste and then seasoned. Obviously for the second version,the seasoning plays an important role while in the first version, the grated raw mango itself plays a fabulous role. Tangy raw mango will works out wonder for making this mango rice. I usually add the peanuts in the tempering and the addition of peanuts gives a fabulous taste to this rice but this time, i couldnt resist to add some cashew nuts while tempering. These crunchy nuts gives an incredible texture to this tangy mango rice.This raw mango cashew rice is cooked with grated raw mango, obviously the tanginess for this rice comes from the raw mango and there is no need to add lemon juice in this rice.

Handfulof cashew roasted along with the tempering spices gives a wondeful aspect to this simple rice. You can add still peanuts along with cashew nuts, however my today's mango rice goes for nicely browned cashew nuts. Cashew nuts are my weakness and these nuts are my most favourite, everytime i go to India i never forget to grab few kgs before landing here. Since i like to add cashew nuts in most of one pot meal dishes, for me its better to get these nuts from India rather than buying them from Indian stores here, as they are three times expensive when compared to Indian price. This week's blogging marathon is going to be special theme and the theme is Moderator's choice, Valli listed out few ingredients and i picked cashew nuts as my special ingredient for this week's theme. Hence am posting this super nutty and rich looking mango rice.

2cups Cooked rice

1cup Grated raw mango

3nos Green chillies(slit opened)

1tbsp Grated ginger

1/2tsp Mustard seeds

1tsp Urad dal

1tsp Channadal

1/2cup Cashew nuts

3nos Dry red chillies

1/4tsp Asafoetida powder

Few curry leaves

1/2tsp Turmeric 

Oil

Salt

Take the rice, grated raw mango in a flat plate, add the salt and mix it well.

Heat enough oil in a big pan, let splutter mustard seeds, then add the urad dal,channadal,dry red chillies,asafoetida powder, cashew nuts and keep frying.

Now add the curry leaves,slit opened green chillies,turmeric powder and cook for few minutes.

Add immediately this tempered spices to the already mixed rice and mango mixture.

Mix well.

Serve warm with some fried papads.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53