Raw Mango Rice Recipe (Mangai Sadam)
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.
Servings 3 cups of premix
Calories 291kcal
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 | Carbohydrates: 36.2g | Protein: 4.8g | Fat: 15g | Saturated Fat: 3.3g | Cholesterol: 0mg | Sodium: 605mg | Potassium: 251mg | Fiber: 3.4g | Sugar: 12.1g | Calcium: 20mg | Iron: 5.9mg
