Raw Mango Rice recipe | Manga Sadam
Raw Mango Rice or Manga Sadam is a Summer Special South Indian Variety Rice Recipe made with grated raw mangoes and cooked rice. No Onion No Garlic, Spicy, Sour and Delicious Lunch box friendly Rice Recipe served with a side of potato roast or curd and papad.
Servings 3 people
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
Ingredients and Substitutes -
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.
Storage - 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.
1 cup is 250ml, 1 tablespoon 15 ml, 1 teaspoon 5ml