Raw Mango Rice (Mangai Sadam)

This raw mango rice recipe is made with cooked rice, green unripe (raw) mango, tempering spices, and peanuts. This South Indian style mango rice is known as mangai sadam, Mamidikaya Pulihora, or Mavinakayi Chitranna in other regional languages.

Popular summer dish: Green mangoes are in season at the beginning of the summer season. During that time mangai sadam is widely prepared in many households in Andhra Pradesh, Karnataka and Tamilnadu. 

Perfect for lunchbox or travel: This can be packed into kids’ or adults’ lunch box. It tastes good on its own, no side dish required. 

This mango rice is sometimes a part of the menu at the Ugadi festival in place of lemon rice. It is prepared almost the same as Lemon rice. But here tanginess is coming from raw green mangoes instead of lemon juice.

My Recipe! Raw Mango Rice Pre-Mix

First, I shared this raw mango rice recipe in May 2013. At that time I was cooking for 2 people (me and my husband) and I used to make small quantities. But now 10 years later, I have two active kids and I want to spend time with them instead of spending time in the kitchen. So I started meal prepping and started cooking in bulk. 

So now I make this raw mango rice premix (without rice) in a large quantity and store it in the refrigerator for up to 2 months. So whenever I feel like eating mangai sadam, I just have to cook rice and mix it with this ready premix. 

Ingredient Notes

Step By Step (With Tips) 

1) Grate Raw Mangoes:

• Peel and discard the skin.
• Make slices and remove the center pit. Make sure to keep the pieces small enough that fit the tube of a food processor.
• Use the medium grating disc and grate all the mangoes.

2) Make Tempering:

• Start by roasting peanuts in hot oil until golden brown.
• Followed by mustard seeds, chana dal, and urad dal. Saute until both dal turns a nice golden brown.
• Add green chilies, curry leaves, and dried red chilies. Immediately cover the pan with a lid, so all the oil spluttering will be caught by the lid and your stove will stay clean.
• Lastly, add turmeric powder and hing in the tempering.

3) Cook Grated Raw Mango:

• Add grated mango and salt. Cover and cook until mango shreds are tender.
• The saute uncovered until oil starts to ooze out from the sides.

4) Store The Raw Mango Rice Mixture:

• Let the mixture cool down completely before storing.
• Transfer it to your glass container, pack it tightly, cover it with a lid, and store it in the refrigerator.
• It stays good for up to 2 – 2.5 months in the refrigerator.

5) Make Mangai Sadam:

• Simply mix cooked rice and the above prepared premix and it’s ready. Taste for the salt and adjust if needed.
• ½ cup Raw rice makes around 1 ½ cups of cooked rice.
• I used ¼ cup tightly packed premix for the above rice quantity.

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Raw Mango Rice Recipe (Mangai Sadam)

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This raw mango rice recipe is made with cooked rice, green unripe (raw) mango, tempering spices, and peanuts. Here I have made rice premix in a large quantity for later use.

Kanan

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Serving Size 3 cups of premix

US measuring cups are used (1 cup = 240 ml)

Cook ModePrevent your screen from going dark

Ingredients

• 1 kg Raw mango (Unripe mango), 5 cups tightly packed grated
• ½ cup Oil
• ½ cup Peanuts
• 1 tablespoon Mustard seeds
• 2 tablespoons Chana dal (Split bengal gram)
• 2 tablespoons Urad dal (split, skinless black gram)
• 15 Green chilies, slit
• 10 Dried red chilies
• 25-30 Curry leaves
• 1 tablespoon Turmeric powder
• 1 teaspoon Hing (Asafoetida)
• 2 tablespoons Salt, or to taste
• Cooked rice, as needed

Instructions

• Peel and cut the raw mango into pieces that can fit into a food processor tube.
• Grate the mango using a food processor. Or use a box grater if doing by hand.
• Heat the oil in a pan on medium heat.
• Once hot add peanuts and fry until golden brown.
• Add mustard seeds, urad dal, and chana dal. Saute until both dal turns golden brown.
• Add green chilies, curry leaves, and dried red chilies. Cook for 1 minute.
• Add turmeric powder and hing, and mix.
• Immediately add grated mango and salt. Mix, cover, and cook until mango shreds are tender.
• Cook uncovered for 2 minutes while stirring until oil starts to ooze out from the sides.
• Turn off the stove and let the mixture cool down completely.
• Storage: Store this premix in a glass jar tightly and keep it in the refrigerator.
• Shelf life: It stays good for up to 2-2.5 months in the refrigerator.
• Make Mango rice: Mix 1 ½ cups of cooked rice with ¼ cup tightly packed premix. Adjust the salt if needed.

Notes

To make it in a smaller quantity, use the slider next to the serving size above and reduce the quantity as required. It will adjust the ingredients amount as well.

Nutrition

Calories: 291kcal (15%) | Carbohydrates: 36.2g (12%) | Protein: 4.8g (10%) | Fat: 15g (23%) | Saturated Fat: 3.3g (17%) | Cholesterol: 0mg | Sodium: 605mg (25%) | Potassium: 251mg (7%) | Fiber: 3.4g (14%) | Sugar: 12.1g (13%) | Calcium: 20mg (2%) | Iron: 5.9mg (33%)

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