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  • Raw Mango Rice | Mangai Sadam

Raw Mango Rice | Mangai Sadam

Posted on Apr 2nd, 2016
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Rice varieties
5 from 3 votes
Raw Mango Rice | Mangai Sadam Recipe, a very quick, easy to make variety rice with grated raw mango along with simple tempering. The sourness of raw mango along with the spicy chilies combined with chanadal and peanut based tempering makes this rice so tempting. A perfect Mango recipe for this mango season!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 4 minutes

Raw Mango Rice, a very delectable, easy to make rice variety with richness of grated sour raw mango along with other delicious tempering. This rice is quick to make and a perfect dish for Lunch Box. Preparation of Raw mango rice is much similar to Lemon rice. In addition to tempering, we just need to cook the grated mango and then toss with rice. The sourness from mango is the substitute for lemon in this rice. Most of the green mangoes have nice sour taste. The sourness with the spice from chilies along with crunchy dal and nuts makes this rice an absolute treat to our taste buds! Relish with Potato/ Tara Root fry or Ladyfinger fry!

Usually we get fresh green mangoes during spring/summer. We can make many delicious recipes with raw mango. Few recipes like Avakkai Pickle, Instant Raw Mango Pickle, Raw mango Thokku, Mamidikaya pappu, Aam panna are very commonly made during the season.

Tips for making Raw Mango Rice:

  1. Check the sourness of the raw mango to balance the spices.
  2. We can use left over rice for this recipe. If the rice is freshly cooked, spread the rice in a wide plate and allow it to cool before  starting the process. If the rice is very hot, it will become mushy when we mix with the cooked raw mango.
  3. Adding fenugreek powder is optional. But it gives a nice flavor.
  4. Instead of peanuts we can use cashews.
  5. We can also add grated ginger instead of asafoetida.

You can also try:

  1. Raw Mango Thokku
  2. Mangai Pachadi
  3. Raw Mango Rasam
  4. Aam Panna | Raw Mango Juice
  5. Mangai Mor Kuzhambu
  6. Chopped Raw Mango Pickle

Raw Mango Rice | Mangai Sadam
Pin Recipe

Raw Mango Rice | Mangai Sadam Recipe

Course: Rice Varieties
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Grater
  • Heavy Bottomed Pan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 261kcal
Author: Sowmya Venkatachalam
Raw Mango Rice | Mangai Sadam Recipe, a very quick, easy to make variety rice with grated raw mango along with simple tempering. The sourness of raw mango along with the spicy chilies combined with chanadal and peanut based tempering makes this rice so tempting. A perfect Mango recipe for this mango season!
Print Recipe

Ingredients

  • 1 Raw Mango Peeled, Grated
  • 2 Cup Cooked Rice 1 Cup - 250ml
  • 3 Green Chilie Slit
  • 3 Red Chili
  • ¼ tsp Turmeric Powder
  • a Pinch Asafoetida (Asafetida / Hing)
  • 1¼ tsp Salt Adjust As Needed
  • ¼ tsp Fenugreek

For Tempering

  • 2 tsp Sesame Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin Seeds
  • 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 tbsp Peanuts
  • Few Curry Leaves

Instructions 

Prepare Rice

  • Spread the Cooked rice in a plate and set it aside

Grating Raw Mango

  • Wash and peel the raw mango. Grate the raw mango using a grater and set the grated mango aside

Tempering Process

  • Heat oil in a pan. Add mustard seeds, cumin seeds and allow it to sputter. Then add the bengal gram and peanuts and fry till the dal turns light brown
  • Next, add the green chili, red chili, curry leaves and stir once.

Cooking Raw Mango

  • Add grated mango and stir-fry for 2-3 minutes. Add turmeric powder and 1/2 tsp salt while stir-frying mango. Switch off the flame

Finishing Raw Mango Rice

  • Add the spread cooked rice to the pan. Also add fenugreek powder and adjust salt. Gently mix everything well

Serving Time!

  • Serve the delicious Raw Mango Rice with Potato fry and enjoy this delicious rice!

Video

Notes

  1. If the mango is not sour enough, we can add lemon juice to adjust the tangy taste.

Nutritional Info

Nutrition Facts
Raw Mango Rice | Mangai Sadam Recipe
Amount Per Serving (1 Cup)
Calories 261 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 10g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES

PREPARE RICE

  • Spread the Cooked rice in a plate and set it aside

GRATING RAW MANGO

  • Wash and peel the raw mango. Grate the raw mango using a grater and set the grated mango aside

TEMPERING PROCESS

  • Heat oil in a pan. Add mustard seeds, cumin seeds and allow it to sputter. Then add the bengal gram and peanuts and fry till the dal turns light brown

  • Next, add the green chili, red chili and stir once.

  • Add curry leaves and asafetida and give a mix.

COOKING RAW MANGO

  • Add grated mango and stir-fry for 2-3 minutes.

  • Add turmeric powder and 1/2 tsp salt while stir-frying mango.

  • Cook for 2 mins or till the gratings become soft. Switch off the flame.

FINISHING RAW MANGO RICE

  • Add the spread cooked rice to the pan. Also add fenugreek powder and adjust salt.

  • Gently mix everything well.

SERVING TIME!

  • Serve the delicious Raw Mango Rice with Potato fry and enjoy this delicious rice!

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

9 Comments Hide Comments

rajirk says:
April 16, 2012 at 9:52 am

hi,

this is lovely. i must try since the mango season has started. shall post after making it.

thanks and regards

raji

Reply
rama says:
July 10, 2012 at 6:43 pm

I tried is is superup

Reply
subhachandru says:
April 24, 2014 at 6:55 am

Simply superb yer very easy recipe

Reply
subhachandru says:
April 24, 2014 at 6:56 am

Very simple and nice

Reply
subhachandru says:
April 24, 2014 at 6:59 am

Simply superb yer very easy recipe

Reply
Anandha Subha says:
April 2, 2015 at 6:28 am

At what stage, cumin seeds to be added? Also, is always gingelly oil the best choice for mango / lemon rice?

Reply
subbuskitchen says:
April 2, 2015 at 7:25 pm

Cumin seeds need to be added while seasoning. I missed to include that. Now I have corrected the recipe. It is not mandatory to use gingelly oil but gingelly oil gives a nice flavour to the dish.

Reply
Anonymous says:
May 11, 2015 at 3:05 am

While reading the recipe itself my mouth waters. Got to prepare & serve for my kith & kin. Surely they will love ❤ it.
Thanks a lot.

Reply
Anonymous says:
May 12, 2016 at 3:36 pm

Awesome

Reply

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