Raw Mango Rice | Manga Sadam | Raw Mango Recipe

I love mangoes period! Be it raw or ripe, when it comes to pickles it has to be mango for me. I love to experiment using mangoes and hence I always had an eye to do mango rice. Like me Amma is also a mango lover :-). After seeing tons of recipes online, I was not at all satisfied and hence asked amma for her version. The result was a superb tangy flavored rice which was perfect in spiciness and the balance of mango. This rice is sure a delish, I found it more tasty as the flavors mingle after few hours. 

Mango Rice is perfect as a lunch box meal, variety rice or even as a main during those boring afternoons when you are done with the usual recipes. The punch of mango flavor does give this rice a unique taste and this is sure to make you drool and asking for more.

MANGO RICE RECIPE

Recipe Source ~ Amma

Serves ~ 2 generously

Prep & Cook time ~ 30 mins

Ingredients

Cooked rice - 1 cup

Raw Mango - 2 medium sized, shredded

Green chili - 2 sliced thinly

Ginger - 1/2 inch cut to juliens

Groundnuts - 1 tbsp toasted to garnish

Coriander leaves - few, chopped to garnish

To grind

Shredded mango - 2 tbsp

Shredded coconut - 1 tbsp

Dry red chili - 2 

Garlic pods - 2

Ginger - 1/2 inch

Shallots - 2

Jeera / Cumin - 1/2 tsp

Curry leaves - 1 spring

To Temper

Oil - 1 tbsp

Urad dal - 1 tsp

Chana dal - 1 tsp

Curry Leaves - 1 spring

Red chilli - 1-2

Jeera - 1/2 tsp

Mustard seeds - 1/2 tsp

Hing - a pinch

Turmeric - 1/4 tsp

Salt - to taste

Method

• Boil and cool the rice and set it aside. Grind all ingredients under to grind into a course paste set aside.
• In a large pot heat oil, add the mustard seeds, wait for them to splutter, now add urad dal, channa dal, curry leaves, whole jeera, hing, turmeric and salt to taste, saute for 2 minutes. 
• Add the green chilli, ginger and saute well until raw smell goes away. Now add the shredded mango mix and combine well, cook for 2 minutes until raw smell goes away. Now check for spice, in case spice is less add little red chilli powder if necessary.
• Now add the ground paste and saute for 3-4 minutes. Bring the flame to low and add the cooked rice, mix well and combine such that the masala is evenly spread. Saute for 3-4 minutes, switch off. 
• Garnish with toasted groundnuts and coriander leaves

Serve hot with pappad, curd and pickle

Cooks Wisdom

- Make sure the cooked rice is not mushy and cooked right so that the rice grains are separate

- I used green mango to make this rice, it has natural sour taste hence it requires a bit of spice to balance the taste

- Adding ginger compliments the mango really well so make sure you use it. 

- Mango rice can be served as a variety rice or even packed as a lunch box meal. The more time it rests the more flavors mingle

If you love mangoes then do check out my instant mango pickle recipe

Happy Weekend Y'all :-) !!!