Sundal or chickpea with mango gratings and coconut ,a munching delicacy when at the

beaches or as an evening tea serve is the main recipe today.

As raw mangoes are in plenty this season ,this idea of mixing sundal and rice with a little

fusion  turned successful.

This can be served with raita,or any kormas you like.This is an inclusion to the variety

rice list,and lunch box category. MANGO RICE -link to my previous post 

For the recipe now.

INGREDIENTS

1 cup chick peas boiled

2 cups cooked rice

1 cup raw mango grated

2-3 green chillies chopped

a small piece ginger chopped

2-3 dry red chillies

1/2 tsp.mustard seeds

1/2 cup grated coconut

salt to taste

1/2 tsp chilli powder /chilli flakes

few curry leaves

a pinch of asafoetida (optional)

1-2 tblsp.ghee or oil.

METHOD

Heat ghee in a wok ,add asafoetida,curry leaves,dry chillies ,mustard .

Once the mustard splutters,add the cooked chick peas ,chilli powder and saute for 2-3

minutes

Add the cooked rice ,mango gratings and coconut and mix for a minute only.

Remove from fire and serve.

Variation: You can replace chick peas for peanuts,cashewnuts or broken chana dal.

Finely chopped mint leaves can be added omitting curry leaves.

Do send in your comments and suggestions.