Prep: 12 min
Cook: 15 min
Number of Portions: 2


  • 200 Gms basmati rice
  • 2 dry red chilies
  • 6 nos curry leaves
  • 1/2 tsp asafetida
  • Salt – 1/2 tsp
  • Salt – 1/8 tsp
  • oil – 1 tbl spn
  • 1/2 tsp mustard seeds
  • 150 Gms green mango peeled and chopped
  • 50 gms grated coconut fresh
  • oil – 2tbl spn
  • Yogurt – 2 cups
  • Garlic chopped – 1 tbl spn


  • Wash and soak the rice for 20mins and then boil in equal quantity of water. Keep aside the boiled rice.
  • For tempering heat up oil in a pan, add mustard seeds and dry red chilly. When they crackle add asafetida powder and saute. Then quickly toss in curry leaves, grated coconut and chopped raw mango.
  • Sautefor a minute over a medium heat, and then toss in the rice. Sprinkle salt and mix well.
  • For the tempered yogurt whisk the yogurt with salt and chilli powder. Heat oil and sautethe garlic till brown. Immediately temper the yogurt with browned garlic and oil. Serve cold yogurt with hot mango rice.