Raw Mango Rice | Mangai Sadam Recipe
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!
Servings: 4 people
Calories: 261kcal
Equipment
- Grater
- Heavy Bottomed Pan
Ingredients
- 1 Raw Mango Peeled, Grated
- 2 Cup Cooked Rice 1 Cup - 250ml
- 3 Green Chilie Slit
- 3 Red Chili
- ¼ teaspoon Turmeric Powder
- a Pinch Asafoetida (Asafetida / Hing)
- 1¼ teaspoon Salt Adjust As Needed
- ¼ teaspoon Fenugreek
For Tempering
- 2 teaspoon Sesame Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin Seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon 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 ½ teaspoon 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
- If the mango is not sour enough, we can add lemon juice to adjust the tangy taste.
Nutrition
Serving: 1Cup | Calories: 261kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g