raw mango extract variety rice (maangai rasa chitraannam) 芒果汁飯
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ingredients 原料
| Small Rice | ½ padi | 碎米／短粒米 |
| Water | 1½ padi | 淨水 |
| Powdered Salt | ¾ palam | 鹽末 |
| Komatti Pomegranate Fruit | 2½ palam | 酸生芒汁 |
| Turmeric Powder | ¼ Ru.wt | 薑黃粉 |
| Ghee | 6 palam | 酥油 |
| Red Chilli | ½ palam | 乾紅辣椒 |
| Mustard Seeds | ¼ palam | 芥菜籽 |
| Split Black Gram/ Urad Dal | ¼ palam | 印度黑豆瓣 |
| Split Bengal Gram/ Chana Dal | ½ palam | 鷹嘴豆瓣 |
| Chopped Green Chilli | ½ palam | 切碎的青辣椒 |
| Curry Leaves | ¼ palam | 咖哩葉 |
This should also be made like Lemon extract Variety Rice (Elummichaipazha rasa chitraannam) - recipe number 76. However, instead of lemon extract, use 2½ palam sour raw mango extract. 此飯也可依第 76 道Elummichaipazha Rasa Chitraannam （檸檬汁飯）食譜的方法烹製。但不用檸檬汁，代之以 2½ palam 酸的生芒汁。
To extract the juice of the raw mango, peel the top-skin of a sour raw mango. Grate it using a grater. Smash the grated raw mango in a stone Ural (large pounding mortar) using an Olakkai (large wooden pestle) that does not have an iron brush. Put this in a thick clean cloth and squeeze out the juice. Measure the extract as per the given quantity and use it. 提取生芒果汁，需剝除酸味生芒果的表皮。用刨絲器刨 碎。用不帶鐵刷的 Olakkai（大木杵）將生芒塊在石製 Ural（大研搗鉢）中搗成漿。把漿倒在一塊乾淨的厚布 上，擠出汁液。依譜量而用。