I love Ugadi. We hang fresh mango leaves at the door to purify and disinfect incoming air. We start the day by eating neem (a very, very bitter tree) flowers mixed with jaggery, to signify that we will take the sweet and the bitter that life has to offer, in the same spirit. That, undoubtedly, is my favorite part of the day and I often sneak in and eat everything that is remaining.

The next thing I love most about the day, is the mango rice. Oh, how I look forward to lunch. Ugadi heralds the start of the new lunar year, and also of the summer. It is the perfect time to start eating raw mangoes, something that helps the body cool down and stay healthy.

Time taken: 20 min
Serves 4

Ingredients

2 small raw mangoes
2½ cups rice
2 tbsp freshly grated coconut
1 tbsp udad dal or split skinned black gram
1 tbsp chana dal or Bengal gram
1 tbsp jeera or cumin seeds
1 tbsp rai or mustard
A pinch of hing or asafetida
3 dried red chilies
½ cup peanuts
A sprig of curry leaves
1 tbsp oil
Salt

Method:

Cook the rice and let it cool. A day old rice is also fine to use.

Deseed and grate the mangoes. I like to grate half and chop half of the mangoes, your choice.

Heat oil and add chana dal, udad dal, cumin seeds and red chili.

Fry until light brown.

Grind this along with mustard, coconut and asafetida into a fine paste.

Heat oil in a big pan and add curry leaves and peanuts.

When peanuts are done, add the paste and the mangoes. Cook for a minute and add the rice.

Mix well, take off the heat and serve with coconut chutney.