Mango Capsicum Rice


Mango season is coming up, already raw mangoes started arriving in the market. Green mangoes are actually very versatile when it comes to cooking. I’m always fascinated by the color, shape and the tanginess of this tropical veggie. We can prepare any number of dishes out of this multi faceted mangoes….raw or cooked it’s the best veggie I ever admire. Here I’m going to present you the most liked , easy to prepare and not to miss recipe,Mango capsicum rice.

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🔅 Rice, cooked – 2 cups

🔅 Mango, grated – 1 1/2 cup

🔅 Green bell pepper/ capsicum , finely chopped – 1/2 cup

🔅Green chilli, slit – 2

🔅 Red chilli – 2

🔅 Ginger, grated – 1/2 tablespoon

🔅 Coconut , grated- 2 tablespoons

🔅 Roasted peanut – 1/4 cup

🔅 Turmeric powder- 1/4 teaspoon

🔅salt as per taste

🔅 Asafoetida or hing -1/4 teaspoon

For tempering

🔅 mustard seeds – 1/2 teaspoon

🔅 split urad dal & jeera – 1/4 teaspoon

🔅 Chana dal – 1 tablespoon

🔅 curry leaves, a sprig


– Cook the rice and keep aside.

– In a thick bottomed pan or kadai, heat 2 tablespoon of any vegetable oil or sesame oil and add the ingredients for tempering. Then add ginger, green chilli and red chilli .  To this add capsicum, grated mango and turmeric powder. Sauté  it well for 3 minutes. Once the mango is done,add grated coconut and cooked rice. Add salt and finally roasted peanut and mix well after switching off the flame.

– Serve it with any fryums. It’s a lazy day meal but definitely going to steal your taste buds. In Tamil there’s a saying ” Ma ootadha soru mangai ootum” , it says mango can make us eat more, than a mom can……. No doubt.






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