Mango Rice – How to make Raw Mango Rice or Mangai Sadam

Mango Rice – How to make Raw Mango Rice or Mangai Sadam

Though the heat of the summer has been blistering, making it difficult to enter the kitchen, yet the season has its compensations. Bright green raw mangoes can be turned into so many tasty recipes, each being quick and easy to make. Raw Mango Rice or Mangai Sadam is a favourite with its sharp and tangy taste.

When making Raw Mango Rice or Mangai Sadam, the only effort needed is to grate the mangoes. As the zero pesticide mangoes that I had, (delivered by First Agro through their marketing arm, Sakura Fresh) were fresh and supple, I washed them well and retained the peel, giving the rice a greener look than if I had removed the peel. As there is nutrition in most vegetables and fruits, in the peel and just below it, I try to keep the peel whenever possible. I read an interesting article recently, on why the Mango skin is to be eaten and not discarded.

You could slice the mango into small cubes, when making Raw Mango Rice or Mangai Sadam, but the Tamilian version that I make is better when you grate the mango. And if you use a large box grater, then it takes only a few minutes to grate the mangoes.

Grated Mango for Raw Mango Rice
Grated Mango for Raw Mango Rice

Raw Mango Rice or Mangai Sadam Health Benefits:

As the grated mango is cooked just briefly in this recipe, it retains a lot of its nutrients. Some of the health and nutrition attributed to mangoes are:

The mango is rich in dietary fibre as well as in various vitamins and minerals. A good source of Vitamin A, vitamin-B6 (pyridoxine), vitamin-C and vitamin-E and in flavonoids like beta-carotene, alpha-carotene, and β-cryptoxanthin. It has more Vitamin C content than the ripe mango fruit. Vitamin C helps increase the elasticity of blood vessels and promotes the formation of new blood cells. It aids the absorption of iron and prevents bleeding tendencies besides increasing the body resistance against TB, anaemia, cholera and dysentery.

Mangoes also contain potassium, copper and magnesium as well as small amount of various other minerals. It is low in Saturated Fats, Cholesterol and Sodium.

The mango peel is rich in phytonutrients, such as the pigment antioxidants like carotenoids and polyphenols.

Green raw mangoes are a rich source of pectin and are sour in taste because of their oxalic, citric, malice and succinic acid content.

Cancer Fighting properties:

Mangoes contain poly-phenolic flavonoid antioxidant compounds, and recent research suggests that  mango fruit has been found to protect from colon, breast, leukemia and prostate cancers. Research also suggests that polyphenolic antioxidant compounds in mango are known to offer protection against breast and colon cancers.

The Raw mango has more antioxidants than ripe mangoes. These antioxidant properties protect the body against cancer and cardiovascular disease.

Raw Mango Rice or Mangai sadam
Raw Mango Rice or Mangai sadam

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Print Recipe
Mango Rice - How to make Raw Mango Rice or Mangai Sadam Yum
Tangy and tasty raw mango rice or mangai sadam, Tamil style. Grate the mango with the peel and add peanuts and coconut for greater flavour and nutrition.
Easy, tangy and tasty seasonal raw mango rice or mangai sadam, Tamil style. Grate the mango with the peel and add peanuts for greater flavour and nutrition._PepperOnPizza.com
Prep Time 15 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
Easy, tangy and tasty seasonal raw mango rice or mangai sadam, Tamil style. Grate the mango with the peel and add peanuts for greater flavour and nutrition._PepperOnPizza.com
Instructions
  1. Cook the rice as usual keeping it slightly moist but not watery or soggy. Wash the mango well and grate along with its peel (see the introduction above on the advantages of keeping the peel). Mince the ginger, the curry leaves. Slice the green chillies. Remove the stalk from the red chillies. Grate the coconut. Measure the mango and all the other ingredients so that they can be added quickly without risking burning them on the stove.
    Raw Mango Rice or Mangai Sadam_ingredients
  2. Heat the oil in a pan. Add mustard seeds, and after they crackle, add the sesame (ellu/ til) seeds. Sauté for 5 seconds while the seeds crackle. Add chana dhal. Sauté for 5 seconds on low flame and add the urad dhal. Sauté without letting the dhals blacken or burn.
  3. Keeping the stove on low flame, add the red chilli. Turn them over so that they fry uniformly. Add the green chilli slices and scald them.
  4. Add the grated ginger, sauté and add the curry leaves. I always mince curry leaves as they have a high nutritional value and otherwise they get discarded on the plate.
  5. Add the peanuts, sauté for 2 minutes or till the peanuts are nicely browned and fried. Add turmeric powder and then the hing powder, sauté for 2 minutes till the raw smell of the turmeric has gone.
    Raw Mango Rice or mangai sadam ingredients
  6. Add the grated mango, stir and turn it so that it is all covered in the spices and oil. Add salt and sauté for 2-3 minutes till the mango is cooked soft.
    Add Mango and saute
  7. Add the cooked rice, and still keeping the stove on low, stir the rice gently for 3 minutes or so, without breaking or mashing the rice, until it is mixed with the mango and spices.
  8. Serve hot with microwaved or roasted pappads and with a simple pachadi or raita. Tastes good when packed in the tiffin box to be had at room temperature.
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