Mango Rice - How to make Raw Mango Rice or Mangai Sadam
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.
Servings: 2 cups
Calories: 476kcal
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: 2cups | Calories: 476kcal | Carbohydrates: 70g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Sodium: 257mg | Potassium: 422mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1880IU | Vitamin C: 396mg | Calcium: 100mg | Iron: 2mg
