Mango ginger is one of the winter root vegetables belongs to the Zingiberaceae / ginger family. It closely resembles to turmeric and scientifically known as Curcuma amada. It looks like ginger with a distinct flavour of mango. These rhizomes are commonly used in mixed pickles, chutney & tambuli.. Recently I came to know that they are also used in salads and in some region, it is consumed raw by sprinkling little salt & lemon juice on top.
The common names are mango ginger, mavina shunti (kannada), kukku shunti (tulu), …
Now let us see the recipe of mango ginger rice, which was suggested by my co sister Vanitha after she tried it in her kitchen. Thanks akka for this idea which was new to me.
There are two variations possible. One with coconut & mango ginger paste with other spices. Another version is simple one without coconut and no grinding required. I am explaining type 1 in this post in detail and mentioning another version in Notes*.
Preparation time: 15 minutes
Cooking time: 20 minutes
Rice – 2 cups
Mango ginger/ mavina shunti/ kuku shunti – 2 inch piece
Grated coconut – 3 tbsp
Tamarind or lemon juice – small gooseberry sized if using tamarind or 2 tsp lemon juice
Jaggery – 2 tsp powder
Salt – tp taste
Turmeric powder – ¼ tsp
Dry red chilli – 2
Mustard seeds – ½ tsp
Peanuts – 2 tbsp
Gram dal – 1 tsp
Curry leaves – 1 sprig
Coconut oil/ any cooking oil – 2 tbsp
- Wash the rice well with water, drain water completely.
- Cook this rice with water as required and little salt in a pressure cooker. For normal sona masoori rice, 4.5 – 5 cups of water and 3 whistles should be sufficient.
- Set aside until pressure settles down.
- Meanwhile, grate coconut wash the mango ginger and slice them thin.
- In a mixer jar, take grated coconut, sliced mango ginger, dry red chillis, tamarind (if using), jaggery powder (grated), turmeric powder & little salt (very less as you added while cooking rice, if rice doesn’t have salt, then add more salt here). Grind to get smooth paste. Don’t add lemon juice in this if using it.
- Now heat a pan. Add oil, mustard seeds, gram dal, peanuts. On spluttering & when peanuts are done, add curry leaves.
- Add ground masala and sauté for a while. Switch off the stove. Mix cooked rice. Add lemon juice at the end.
- Serve this rice warm. Or pack in the lunch box.
- This special ginger gives mild flavour of mango to the rice.
- If raw mangoes are in season, then you can use grated mangoes to make the mango rice. In this case, don’t add tamarind or lemon as mango gives the required tanginess. Rest of the process remains same and add grated mango to the tadkaor seasoning, fry for a while and then add coconut paste.
- Type 2: Remove coconut, jaggery and tamarind. Add onions, green chilli. This version tastes great with lemon juice. Method: Grate mango ginger. Prepare seasoning of Oil, mustard, gram dal, chilli, peanuts. On spluttering add curry leaves, grated mango ginger and chopped onions . Add salt, turmeric powder & chopped green chilli. Fry well. Mix cooked rice, lemon juice. Serve warm.