The easiest rice recipe! This raw mango rice recipe is made with pre-cooked rice, green unripe mango, tempering spices and coconut. This South Indian style mango rice recipe is known as mangai sadam.
1Dried red chiliesbroken in 2 pieces, seeds and stem removed
½teaspoonGinger paste or freshly grated or crushed
2Green chiliesslit
¼teaspoonTurmeric powder
a pinchHing (Asafoetida)Hing
1 medium or 1cupRaw mango (Unripe mango)grated
2tablespoonsCoconutfresh or frozen or desiccated
Salt to taste
Instructions
Here is the detailed post about how to cook basmati rice. Spread the cooked rice on a large plate or tray and let it cool down. Or use leftover rice.
Wash and peel the raw mango. Grate it using a box grater and measure it to 1 cup.
Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop
Then add chana dal and peanuts. Make sure that heat is medium-low. If it is high then dal gets brown quickly and will stay hard like a rock and raw. Roast them by stirring constantly until they are light brown in color.
Add urad dal and roast it until light brown.
Add dry red chili and curry leaves and saute for 15 seconds.
Add green chili and ginger paste, and saute for 30 seconds or until the raw aroma of ginger goes away.
Add turmeric powder and hing.
Immediately add grated mango and salt. Mix it and cook it for 3-5 minutes or until the mango gets cooked and tender.
Add coconut. Mix and saute for 2 minutes.
Add cooked, cooled rice. Mix it very gently so rice grains don’t break. Mix until everything gets incorporated well and the rice gets yellow color.
Cook it for 2-3 minutes or until the rice gets heated through.
Notes
Try to use raw and sour green mangoes so it adds a nice tang to the magai sadam dish.
Taste the mango first, if it’s too sour then reduce the amount in the recipe. If it’s not sour enough then you may need to add some lemon juice.
Roast chana dal on medium-low heat otherwise it gets darker quickly and stays raw. The same goes for urad dal.