Mango Cashew Nut Rice | Ayurvedic Meal 2

I attended a cooking class by Dr Sujatha Kekada in Ubud Bali. Dr Sujatha is an Ayurvedic doctor who owns Amrta Siddhi an Ayurvedic clinic at Nyuh Kuning in Ubud. The five recipes she planned out for us that afternoon was a dosha balancing meal. So far I've only tried out 3 of them.

This rice dish was very much a comfort food. The ingredients blended so well together. Before I tasted it I thought it would taste a little sour because of the young mango in it but surprisingly not. It was oh so delicious!

Ayurvedic Mango Cashew Nut Rice Recipe

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Ingredients

• 1/2 cup grated young mango
  
• 1/2 white large onion sliced
  
• 1 cup cashew nuts
• 15-20 curry leaves
• 1/2 cup grated coconut
• 3 cups basmati rice, cooked
  
• a handful of coriander leaves
  

Seasoning and oils

• 4 tbsp ghee
• 1 tspn mustard seed
• 3 tspn sea salt
• 1 tspn tumeric powder
• 1 tspn ground black pepper
  

Directions

1. Add mustard seed into hot oil till they pop.
2. Add in cashew nuts and fry till golden brown.
3. Add in onion, tumeric powder, curry leaves and fry till onion is soft
4. Add in mango, coconut and salt and fry briefly
5. Add in cooked rice and fry till all ingredients are mixed well
6. Chuck in the handful of coriander and fry for 1 min
   

Serves 6 people.