Mango Puliyogare

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Ingredients:

2 big Raw Mangoes
1 cup Grated Copra / Dry coconut
1 big cup Cooked Rice
100 ml Refined Oil
Spices
1 tsp Mustard
1 tsp Methi
1 tsp Jeera
' tsp Pepper
2 tbsp White Til
Mirchi - 50gms
¼ tsp Asafetida
' tsp Turmeric

Dal and Nuts

2 tsp C - dal
2tsp U - dal
2 tsp Dhania
2 tbsp Groundnuts
10 Nos. Curry Leaves
Salt to taste

Method:

Grate the 2 mangoes and put it in mixie for just 2 turns. Keep it aside. Add 1 tsp C - dal, 1 tsp U-dal, 2 tsp dhania, ' 1 tsp pepper, 1 tsp jeera, ' tsp methi, ' tsp mustard and kashmiri mirch without oil separately. Make a fine powder of all the fixed items.

Place a pan on fire. Heat 100ml of refined oil, to this add ' tsp mustard, 1tsp C-dal, 1 tsp U-dal, 2 tbsp groundnuts, ¼ tsp aesafotida. Fry this to golden brown.

Now add curry leaves and grated mango with "' tsp turmeric and salt to taste. Allow it in oil for 2 minutes. Now add the fried items powder and mix it well. Allow this to be on low fire and keep stirring. At one stage you can see the oil coming out of the pan. Keep this aside. Gravy ready.

Fry the 2 tbsp til on low fire. Make powder of this. Spread the cooked rice. Mix well. Then add the required amount of gravy on the rice and mix well. Then add the required amount of gravy on the rice and mix it thoroughly.

Garnish with hara dhania, raw tomatoes and sliced cucumbers.

Serve with sweet curd.

Note: This dish goes as breakfast, lunch and dinner as well.