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    Home » Recipes » Kootu and Kozhumbu

    Raw Mango Rice - Make Mango Rice/ Mangai Sadam

    Published: May 17, 2020 Modified: Mar 6, 2021 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Part of a green bowl with yellow raw mango rice or mangai sadam, with brass spoon alongside and 3 raw mangoes, and another image of the bowl of mango rice seasoned with mustard, peanuts, curry leaves, mustard and chili

    Jump to Recipe Print Recipe
      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 flavours.

    Green blue Bowl of yellow mango rice garnished with a sprig of curry leaves and with fried peanuts. A green and white checked napkin in the background, 2 green mangoes in the foreground and a brass narrowheaded spoon on the right.
    Easy Lunchbox Raw Mango Rice

    Grating The Mango

    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 bought, were fresh and supple, I washed them well and retained the peel, giving the rice a greener look than if the peel had been removed.

    In most vegetables and fruits, there is nutrition in the peel and just below it, hence I try to retain the peel wherever 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 version that I make tastes better when you grate the mango. If you use a large box grater, then it takes only a few minutes.

    Ingredients in small bowls and spoons, for Raw mango rice: Peanuts, curry leaves, grated mango, grated coconut, mustard seeds, bengal gram, black gram, asafoetida powder, minced ginger
    Ingredients for Raw mango Rice
    Process: a pan with gingelly oil in which mustard, chili, peanuts, curry leaves are being tempered
    Tempering with mustard, chili, peanuts, curry leaves

     

    Process: Adding grated raw mango to the tempering
    Add grated raw mango and coconut to the tempering

    Raw Mango Rice/ Mangai Sadam Health Benefits:

    As the grated mango is cooked just briefly in this recipe, it retains most 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.

    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 and has a moderate glycemic index. Refer this article here.

    The mango peel is rich in phyto-nutrients, such as the pigment antioxidants like carotenoids and polyphenols. Of course there are two sides to this question - though the mango peel has nutritious and health benefits, there is the risk of pesticide residue lingering on the peel. Hence using organic vegetables reduces this risk. Here are some of the pros and cons of having the mango with the peel: healthline

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

    Other Sour Mango Recipes On This Blog

    Raw Mango Thokku/ Spicy Relish

    Glass jar heaped with reddish brown raw mango thokku, a pickle like relish. On a brown background with a white and green checked napkin to the right
    Raw Mango Indian Thokku/ Relish

     

     

     

     

     

     

     

    Raw Mango and Bhindi/ Okra Curry

    Pale yellow creamy raw mango curry with okra, with bits of okra and pink shallots floating on the surface. On a black background with a white napkin with narrow green stripes in the foreground
    Raw Mango Bhindi Curry with coconut milk

     

     

     

     

     

     

     

    Raw Mango Rasam with Neem Flowers

    Brass bowl with reddish brown liquid rasam with tomatoes and fried neem flowers seen on the surface. Fresh neem leaves in the background and a brass cup on the side with fried neem flowers. All on a yellow background
    Neem Flower Raw Mango Rasam

     

     

     

     

     

     

     

    Bharwan Karela/ Bitter Gourd Stuffed with Raw Mango

    A baby bitter gourd/ karela held by the fingers while a stainless steel spoon of stuffing is being filled in. Other stuffed baby karela in the background
    Stuffed Bitter Gourd/ Bharwa Karela with Raw Mango filling

     

     

     

     

     

     

     

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    Yellow Raw mango rice or mangai sadam from grated seasonal raw green mango, seasoned with mustard, peanuts, dry chili and curryleaves, in a green bowl wiht an arrow shaped brass spoon on one side, a green mango and white and green checked napkin above

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

    Sujata Shukla
    Tangy and tasty raw mango rice or mangai sadam, from Tamil cuisine. Grate the mango with the peel and add peanuts and coconut for greater flavour. Quick Lunchbox item.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Lunchbox, Main Dish
    Cuisine Indian, Tamilian
    Servings 2 cups
    Calories 476 kcal

    Ingredients
      

    • 2 cups Cooked Rice
    • 1 cup Raw mango grated
    • 1.5 tablespoons Sesame oil / gingelly oil Or sunflower oil/ mild vegetable oil
    • ½ teaspoon Mustard seeds /rai / kadugu
    • ⅛ teaspoon Sesame seeds /white til/ ellu
    • ½ teaspoon Split bengal gram lentils /chana dal/ kadala paruppu
    • ½ teaspoon Split black gram lentils /broken urad dal / ulutham paruppu
    • 2 dry red chili
    • 2 Green chilies
    • 1 teaspoon fresh ginger grated
    • 1 tablespoon curry leaves minced
    • 1 ½ tablespoons peanuts
    • ¼ teaspoon turmeric powder
    • ⅛ teaspoon asafoetida powder /hing powder/ perungaiyam
    • ½ teastpoont salt or to taste
    • 2 tablespoons grated coconut

    Instructions
     

    • Pressure cook the rice for 2 whistles, keeping it slightly moist but not watery or soggy. When done and the cooker has let off steam, spread the cooked rice immediately on a plate so that it does not become sticky.

    Preparation

    • While the rice is cooking, wash the mango well and grate it along with its peel (see the introduction above on the advantages of keeping the peel).
      Mince the ginger, the curry leaves.
      Slice the green chilies. Remove the stalk from the red chilies.
      Grate the coconut.
      Measure the mango and all the other ingredients and keep them ready to hand, so that they can be added quickly without risking burning them on the stove.

    Making Mango Rice/ Mangai Sadam

    • 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, keeping the stove on low heat.
      Add kadala paruppu (chana dal)/ split Bengal gram lentils. Sauté for 5 seconds on low flame and add the ulutum paruppu (split urad dal). Sauté without letting the lentils blacken or burn.
    • Keeping the stove on low flame, add the dry red chili. Turn them over so that they fry uniformly.
      Add the green chili slices and scald them.
      Add the grated ginger, sauté, and add the curry leaves. I always mince curry leaves as otherwise they get discarded on the plate and the nutritional benefits are lost.
    • Add peanuts, sauté for 2 minutes or till they 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.
    • Add the grated mango, stir and turn it so that it is all covered in the spices and oil.
      Add grated coconut and salt and sauté for 3 - 5 minutes till the mango is cooked soft. Stir frequently so that the mango and coconut do not stick to the pan.
    • Add the cooked rice, and still keeping the stove on low, stir the rice gently for 3 minutes or so, without breaking or mashing it, until it is mixed with the mango and spices.
      Remove from the stove.
    • Serve hot with microwaved or roasted pappad and with a simple pachadi/ raita. Tastes good when packed in the lunch box /tiffin box and eaten later, at room temperature.

    Nutrition

    Serving: 2cupsCalories: 476kcalCarbohydrates: 70gProtein: 9gFat: 19gSaturated Fat: 5gSodium: 257mgPotassium: 422mgFiber: 7gSugar: 16gVitamin A: 1880IUVitamin C: 396mgCalcium: 100mgIron: 2mg
    Keyword Mangai Sadam, Mango Rice, raw mango
    Tried this recipe?Let us know how it was!

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      Pachai Sundakkai Puli Kuzhambu/ Kara Kuzhambu
    • Pale yellow creamy raw mango curry with okra, shallots, mango and curry leaves floating on top, in a white bowl edged with beige. On a dark brown background with a white napkin with green stripe behind
      Raw Mango Curry with Bhindi - Kerala Style
    • Thiruvathirai Ezhukari kootu, a stew from 7 vegetables in a brown tamraind gravy, garnished with cilantro, in a 2 handled brass bowl, on a gray wooden background
      Thiruvathirai Ezhukari Kootu Kuzhambu For Kali
    • Brown coloured sambar in a brass bowl, with green curry leaves and pale white and red small onions floating on top. The bowl rests on an orange and red zari silk saree and has a white book with blue letters on Tamil merchants, on the right. All on a white background
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