Raw mango rice is a tasty and popular variety rice recipe prepared during summer with raw mango and cooked rice. Learn how to make this 15mins recipe with stepwise pictures and video.
In South India, it is called Maangai sadam or manga sadam. As you may know, mangos are summer special and we get a variety of mangoes all over the summer.
Although any variety of mango can be used for this recipe, a sour one(like kizhimooku manga) would be great.
But if you like a mild sweetness in the mango you can use a slightly ripe mango. Furthermore, as I like mini mango chunks in-between, I grate the mango thru’ big holes. It is based on your liking and you can do fine grating also.
Raw mango rice | Maangai sadam | How to make Mangai sadam
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Raw mango rice | Maangai sadam | How to make Mangai sadam
Ingredients
Ingredients:
- 1 large raw mango
- 2 cups cooked rice
- To saute:
- 2 tbsp. oil
- 1 tsp mustard seeds
- ½ tsp jeera seeds
- 2 tbsp raw peanuts
- 1 tsp gram dal
- 1 tsp urad dal
- 5 red chillies
- Few curry leaves
- ¼ tsp asafoetida
- ½ tsp turmeric powder
- 1 tsp salt as per taste
Instructions
Preparation:
- Cook rice as usual and keep aside for cooling.
- Wash the mango and peel off the skin.
- Grate into small scraps or grate finely as you prefer. Keep aside.
Recipe to make Mangai sadam:
- Heat oil in a pan, season with mustard seeds and cumin seeds.
- Add raw peanuts and fry in medium heat continuously for a few minutes. It may take up to five to seven minutes to get nicely roasted crispy groundnuts.
- Also, add urad dal when the peanuts are 3/4th done.
- Fry the lentils to golden brown color.
- Put a pinch of asafoetida.
- Add red chillies and curry leaves.
- Now add grated mango and add required salt and turmeric powder.
- Saute well for five minutes.
- In a few minutes, add the cooked rice and mix well. By this time, mango absorbs the spices fully.
- You can cover the vessel with a lid and keep in low heat for few minutes. This helps the rice to get all the taste of the mango mix.
- Pack for lunch box with simple potato chips.
Video
Notes
Nutrition
Preparation:
- Cook rice as usual and keep aside for cooling.
- Wash the mango and peel off the skin.
- Grate into small scraps or grate finely as you prefer. Keep aside.
Recipe to make Mangai sadam:
- Heat oil in a pan, season with mustard seeds and cumin seeds.
- Add raw peanuts and fry in medium heat continuously for a few minutes. It may take up to five to seven minutes to get nicely roasted crispy groundnuts.
- Also, add urad dal when the peanuts are 3/4th done.
- Fry the lentils to golden brown color. Put a pinch of asafoetida.
- Add red chillies and curry leaves.
- Now add grated mango and add the required salt and turmeric powder.
- Saute well for five minutes.
- In a few minutes, add the cooked rice and mix well. By this time, mango absorbs the spices fully.
- You can cover the vessel with a lid and keep it in low heat for few minutes. This helps the rice to get all the taste of the mango mix.
- Pack for lunch box with simple potato chips.
Tips:
1) If you want tangy mango rice, use a perfect raw mango(unripe). Likewise, if you are fond of the mild sweetness in the mangoes, you can choose a slightly ripe mango(half-ripe). But be careful in choosing as the mango should be firm enough to grate.
2) Furthermore, this mango rice tastes great if you allow it to rest for at least an hour. This time helps the rice to absorb all the spices and tanginess.
