Though there are few restaurants in Southern Bangalore serving Karnataka food; they all are very far from the industrial park or IT hub. Even then, I suggest my friends to visit these food joints on a weekend to enjoy the actual Kannadiga food. It would be nice to see people from other countries, other Indian states enjoying authentic Karnataka food. I’m taking the names of some of them here for readers benefit. MTR (Mavalli Tiffin Room), Halli Mane (in Malleshwaram, famous for akki rotti, pathrode etc), Halli Thindi (in Bull Temple Road, famous for Manglorean dishes & also for varieties of payasams, halubayi). [Please note: I am neither advertising them, nor getting paid from them. The sole purpose is to spread the delicacies of Karnataka to the entire world]. I hope that next time when I visit Bangalore, I get to know more food joints that portray Karnataka delicacies :)
Rice: 3 cups (ponni or sona masoori rice preferred)
Raw Mango: 1 medium sized
Grated coconut: 1/4th cup
Green chilli: 3-4
Coriander Leaves/Cliantro: 2 strands (for garnishing)
Cooking Oil: 2tbsp
Mustard Seeds: 1tsp
Urad dal: 1tbsp
Channa Dal/Chickpeas: 1tsp (optional)
Ground Nuts: 1tbsp
Turmeric: 1 pinch
Asafetida: 1 pinch
Curry leaves: 8-10 nos
Green chilli:3-4nos (finely chopped)
- Wash the rice in the running water 2-3 times
- Add 6 cups of water to rice (note 1:2 ratio, 1-cup rice : 2 cups water) & pressure cook for 3 whistles. Allow the rice to cool completely.
- Meantime, wash the mango & grate it.
- Heat oil in a medium sized pan, add oil to it. When oil is hot, add mustard seeds. When mustard seeds splutter, add urad dal, channa dal & fry till dal turns golden brown. Add green chillies, curry leaves & sauté for 20secs. Then add groundnuts & roast till they turn golden brown.
- Add the grated mango & sauté it for 10-20secs only (as mango gets cooked really fast, keep this as less as possible). Remove the pan from flame & add turmeric & asafoetida.
- Spread the rice on a large bowl or plate. Pour this tempering prepared on the rice, add salt, grated coconut & coriander leaves.
- Mix them thoroughly & gently. Ensure no rice lumps are formed.
- Serve it at room temperature with kosambari(salad), papad/ pickle/raitha or just as is.
- Ensure to cool the rice before mixing the rice with tempering. Rice breaks easily when it is hot & the whole dish becomes sticky.
- To reduce the cooling time of rice, gently spread the rice on a broad bowl or a big plate.
- The raw mango rice tastes great at room temperature.
- Check the sourness of the raw mango. Indian small raw mangoes would be very sour. When using them, add a little less than 1 mango for the above mentioned rice.