Agree completely about the mish mash of cultures this weirdly British production has come up with. Considering that they ruled India for over two centuries, the ignorance of cultural nuances is so shocking it makes me want to laugh. That said, in the current political scenario, maybe this is an aspirational India without borders of language, caste and so on. Btw, while Sharma is a common surname in the North, there are south Indian Sharmas too - i know a few - completely S. Indian! And i LOVE mango rice!
Chandrika, do you peel the mangoes, or separate the mango from the skin in chunks the way you'd cut a ripe mango? Or does the skin get blended into the mix? --In news of the Cultural Ironies of Sylva, I should have absolutely no trouble getting hard, green, sour mangoes from Ingles; it's the ripe ones that are hit or miss. :-)
You don't separate the skin - it gets blended into the mix. And wow!! Has that always been the case? I could never find raw mangoes when I lived there!! And in response to your question on a previous post, yes, urad dhal, before it is split, has a black hull. And you can find both whole and split white urad dhal at the stores - without the hull, or the whole urad with the hull. When I use urad dhal in the ways I have used in the recipes so far, I use the dhal with the hull removed.
Agree completely about the mish mash of cultures this weirdly British production has come up with. Considering that they ruled India for over two centuries, the ignorance of cultural nuances is so shocking it makes me want to laugh. That said, in the current political scenario, maybe this is an aspirational India without borders of language, caste and so on. Btw, while Sharma is a common surname in the North, there are south Indian Sharmas too - i know a few - completely S. Indian! And i LOVE mango rice!
Chandrika, do you peel the mangoes, or separate the mango from the skin in chunks the way you'd cut a ripe mango? Or does the skin get blended into the mix? --In news of the Cultural Ironies of Sylva, I should have absolutely no trouble getting hard, green, sour mangoes from Ingles; it's the ripe ones that are hit or miss. :-)
You don't separate the skin - it gets blended into the mix. And wow!! Has that always been the case? I could never find raw mangoes when I lived there!! And in response to your question on a previous post, yes, urad dhal, before it is split, has a black hull. And you can find both whole and split white urad dhal at the stores - without the hull, or the whole urad with the hull. When I use urad dhal in the ways I have used in the recipes so far, I use the dhal with the hull removed.
Let me know how the mango rice is! :)