Raw mango rice -thumbnail

Raw mango rice | Maangai sadam | How to make Mangai sadam

Raw mango rice | Maangai sadam | How to make Mangai sadam    

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 as 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 grater. It is based on your liking and you can do fine grating also.

For similar easy to make Variety rice recipes click here:

Tomato pulav

Mushroom biryani

Cabbage rice

Tamarind Rice

Lemon rice

Arisi paruppu sadam(dal rice)

Vegetable Pulao

Watch the video here:

Raw mango rice | Maangai sadam | How to make Mangai sadam
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Raw mango rice is a tasty and popular variety rice recipe prepared during summer with raw mango and cooked rice.
Course: lunch, Main Course
Cuisine: Indian
Keyword: How to make raw mango rice, Lunch box recipes, Maangai sadam, Mangai sadam seimurai, Mangai sadam seivadhu eppadi, Raw mango rice, Variety rice recipes
Servings: 4
Calories: 380 kcal
Author: Sangeetha
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:
  1. Cook rice as usual and keep aside for cooling.
  2. Wash the mango and peel off the skin.
  3. Grate into small scraps or grate finely as you prefer. Keep aside.
Recipe to make Mangai sadam:
  1. Heat oil in a pan, season with mustard seeds and cumin seeds.
  2. 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.
  3. Also, add urad dal when the peanuts are 3/4th done.
  4. Fry the lentils to golden brown color.
  5. Put a pinch of asafoetida.
  6. Add red chillies and curry leaves.
  7. Now add grated mango and add required salt and turmeric powder.
  8. Saute well for five minutes.
  9. In a few minutes, add the cooked rice and mix well. By this time, mango absorbs the spices fully.
  10. 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.
  11. Pack for lunch box with simple potato chips.
Recipe Notes

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 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.

Preparation:

  • Cook rice as usual and keep aside for cooling.
  • Wash the mango and peel off the skin.

Raw mango rice -clean mango Raw mango rice -peel

  • Grate into small scraps or grate finely as you prefer. Keep aside.

Raw mango rice -grate Raw mango rice -grated

Recipe to make Mangai sadam:

  • Heat oil in a pan, season with mustard seeds and cumin seeds.

Raw mango rice -mustard Raw mango rice -cumin

  • 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.

Raw mango rice -raw peanuts Raw mango rice -roast

  • Also, add urad dal when the peanuts are 3/4th done.

Raw mango rice -gram dal Raw mango rice -urad dal

  • Fry the lentils to golden brown color.
  • Put a pinch of asafoetida.

Raw mango rice -asafoetida

  • Add red chillies and curry leaves.

Raw mango rice -curry leaves Raw mango rice -red chillies

  • Now add grated mango and add required salt and turmeric powder.

Raw mango rice -mango Raw mango rice -saute Raw mango rice -salt

  • 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.

Raw mango rice -rice Raw mango rice -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 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.

 

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