Raw Mango Rice | Mangai Sadam | Mango Recipes

Mango Rice or manga sadam is popular rice recipe from Tamil Nadu made of raw mango, cooked rice, little nuts and lightly spiced, a perfect blend of ingredients to make this delicious yet very easy rice variety. Mango rice is also a very good lunch box option as it can be done in jiffy and if we have leftover rice then it's a breeze, speaking of that a great way to use leftover rice is making mango rice or any other variety rice. 

For me I make this maanga sadam rarely I use my raw mangoes either in instant mango pickle or sweet mango pickle or in mango dal form. I made this couple of weeks back as a weekend lunch with masoor dal as a side for DH and use some leftover bottle gourd chutney too. You don't have to do this simply settle with some papad/vadam or perhaps a simple side dish of banana fry, aloo fry etc. If you wish you can also add onion as some people do I like to make it as simple as possible and get maximum mango flavor.

Not only for lunch box but this mango rice also a good option for potluck parties or picnics since we can make this in no time (okie of course we have to spend time to cook rice and grate mango) and it doesn't call for any side dish.   If you haven't had mango rice yet then now you should make and relish it to know how good it is.

Raw Mango Rice | Manga Sadam Recipe

Author: Priti
Category: Main Course - Rice
Cuisine: Tamil - South Indian
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes

Serves: 2-3

Ingredients:

Rice - 1 Cups [ I used basmati rice]
Grated Raw Mango - 2 Cups
Salt - To Taste
Turmeric Powder - 1/2 tsp
Green Chillies - 3-4

To Temper
Oil - 2 tbsp
Asafoetida/Hing - A Pinch
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Chana Dal - 1 tsp
White Urad Dal - 1 tsp
Peanuts - 1 tbsp
Cashew-nuts - 1 tbsp [optional]
Dry Red Chilli - 2
Curry Leaves - A Spring [I didn't use]

Method:

1. Soak rice for 10 minute and cook rice with 1 1/2 cups of water. We can either pressure cook or use pan just make sure rice doesn't get mashed.
2. Once rice gets cooked spread it in a plate, allow to cool and separate grains.
3. Meanwhile peel and grate mango.
4. In a pan or wok heat oil and add items to temper in given order. Once peanuts and cashews get golden brown add turmeric powder, green chillies and mix.

5. Mix well and cook for 2 minute or until mango gets cooked but doesn't get mashed. Add salt and mix again well.

6. Add mango mixture with cooled rice and mix well.
~ If using leftover rice then add rice to pan mix well and cook in slow flame for 5 minutes or until rice becomes hot.

Serve warm with papad or banana fry, potato fry.  We had with masoor dal, bottlegourd chutney and lassi.

Have a nice day.

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