Mango Rice with Tempered Yogurt

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


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


  • 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.

Recipe Video