Tangy, spicy and Delicious South Indian Summer Favourite Manga Sadam or Raw Mango Rice. Enjoy until the season lasts!
Raw Mango Rice, Mango Rice or Mangai Sadam is a tangy, spicy and delicious variety rice recipe from South Indian cuisine. Made with green mango, cooked rice, lentils, mustard seeds, chili and curry leaves, this is a lip-smacking summer treat when raw mangoes are in season.
If you believe that raw mango or green mangoes are only for making pickles, this rice recipe will blow your mind! In India, mangoes are in season for 3 months from March to May. The green mangoes are the first to arrive followed by the ripe ones.
Mangai Sadam recipe that I share today is a Tamil Nadu style of preparation. In Andhra its popularly known as Mamidikaya Pulihora or Mango Pulihora. In Karnataka, this dish is known as Mavinakayi Chitranna.
The dish is fairly simple and often served with papad, pickles or thayir pachadi. If cooked rice is ready, this dish takes 20-30 mins.
The ingredients are easily available in pantry / refrigerator. It is budget friendly and the best way to include seasonal produce in your diet.
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Ingredients for raw mango rice
Raw Mango - I have used Totapuri Mango or Kilimooku Manga (Tamil) for the recipe. It has the perfect balance of sweet and tart.
Use any variety of raw mango or green mango available. Peel the skin and grate it. Grating helps in easy blending with rice.
Cooked Rice - I have used short Kolam rice. Other options are Ponni, Sona Masoori or Basmati Rice.
You can use leftover rice. If rice is stored in the refrigerator, sprinkle some water and microwave for 30 seconds. This makes the rice soft and fluffy ready to absorb flavors.
Groundnuts or Peanuts - Adds a bite and nuttiness to the rice dish. If you are allergic, skip this ingredient.
The recipe uses fresh green chilies and whole dry red chilies. Feel free to adjust the quantity.
Jaggery - This is an optional ingredient. Use it to balance heat from chilies and sourness from raw mango. You will not taste jaggery in the dish.
I have cooked mangai sadam with sesame oil or gingelly oil. You can use any neutral cooking oil.
Raw Mango rice is Vegan. For a 100% gluten-free recipe, omit hing or asafoetida.
How to make Raw Mango Rice or Mangai Sadam
Rinse and peel raw mango. Grate it finely using a box grater. Finely chop green chilies and keep aside.
Heat a pan, add sesame oil, mustard seeds, chana dal, groundnuts, red chilies, green chilies, curry leaves and hing. Once mustard crackles, add grated raw mango and cook until tender and mushy. (without any raw smell)
Add turmeric, salt to taste and mix well. Taste and add Jaggery, if required to balance heat and sourness. Else, add the cooked rice and mix.
Cover and let the rice absorb flavors. This should take 3-5 mins on low heat. Switch off the heat, cool it slightly before serving.
Serving Suggestion | Side Dish for raw mango rice
Serve Raw mango rice or mangai sadam warm or at room temperature. In fact, it tastes best at room temperature, like most variety rice recipes.
In summer, we serve green mango rice with thayir pachadi (South Indian Raita). It is cooling and quick to make. Beetroot Pachadi, Vendakkai Pachadi (Bhindi, Okra) and Thakkali Pachadi (Tomato).
My husband loves this with Potato Roast. In fact, any South Indian variety rice recipe tastes best with a side of potatoes.
Serve it with poppadums, mor milaga or fryums.
Storage / Leftovers
I would recommend cooking and eating raw mango rice, fresh. Store leftovers in the refrigerator for 24 hours.
Re-heating would spoil the dish. I would not recommend it.
South Indian Rice recipes
Nellikai Sadam (Amla Rice)
Kovil Puliyodharai (Temple style tamarind rice)
Thakkali Sadam (Tomato Rice)
Raw Mango Recipes
Mango Thokku (South Indian Instant Mango Pickle)
Methamba (Maharashtrian Style Mango Pickle)
The Raw Mango Rice Recipe was one of my earliest blog posts back in May 2017. I have updated the post with step by step pictures and fresh photographs.
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Raw Mango Rice recipe | Manga Sadam
Ingredients
- 1 Raw Mango medium size raw mango (refer to instructions, notes)
- 4 cups Cooked Rice
- 1 ½ teaspoon Chana Dal or Split Bengal Gram Dal
- ½ teaspoon Mustard Seeds or Rai
- 2 Green Chilies finely chopped
- 1-2 Whole Dry Red Chillies
- 2 tablespoon Roasted Groundnuts or peanuts
- 2 tablespoon Sesame Oil
- ½ teaspoon Turmeric Powder or Haldi Powder
- 1 teaspoon Jaggery optional - read notes
- A generous pinch of asafoetida or hing omit this ingredient for GF recipe
- Few sprigs of Curry leaves as required
- Salt to taste
Instructions
- Rinse and peel raw mango. Grate it finely using a box grater.
- Heat a pan, add sesame oil, mustard seeds, chana dal, groundnuts, red chilies, green chilies, curry leaves and hing.
- Once mustard crackles, add grated raw mango and cook until tender and mushy. (without any raw smell)
- Add turmeric, salt to taste and mix well. Taste and add Jaggery, if required to balance heat and sourness. Else, add the cooked rice and mix.
- Cover with lid and let the rice absorb flavors. This should take 3-5 mins on low heat. Switch off the heat, cool it slightly before serving.
Video
Notes
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Excellent recipe
Thank you so much