Raw Mango Rice or Mango Rice or Mangai Sadam is my favorite. I love all tangy rice varieties like puliyodharai, lemon rice etc. I love this rice with little sweet taste so I often choose slightly ripe mango.
About Mango Rice
Mango Rice or Raw Mango Rice is made with precooked rice, raw mangoes along with tempering spices and peanuts. This Mango Rice is super easy and quick to make just like lemon rice, coconut rice etc. Raw Mango Rice is popular in Southern states like Karnataka, Andhra Pradesh and Tamil Nadu. There are lot of ways this manga sadam can be done but recently I found this recipe suiting to our family taste so this is going to be my keeper. This recipe is South Indian Style Mango Rice. In Telugu it is known as Mamidikaya Pulihora and in tamil it is called Mangai Sadam. Raw Mango Rice is known for its simplicity in the making as it is very easy and quick when you have raw mangoes in hand. The only time consuming task it to grate raw mangoes other than that this rice gets done quickly. I saw this recipe from a popular Tamil magazine I instantly wanted to try, as it looked flavorful and tempting. And it didn’t disappoint me at all, yummy tangy rice ready. This is sure a easy variety rice which is a quick fix for lunch. Potato chips or papad is a nice combination for mangai sadam.
Mango Rice Video
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Mango Rice Ingredients
Raw Mango – Choose raw mango that is firm so that grating is easy. You can even use slightly ripe raw mango for a tangy taste. You can choose kili mooku or regular raw mango variety. Rice – You can use regular cooking rice or sona masoori rice or even basmati rice. Cook in a such a way that grains are separated and does not mush up when mixed. Tempering – A basic tempering is done using oil, mustard seeds, urad dal, chana dal, red chilies, hing. Peanuts – Peanuts add a nice crunch to this rice so do not miss it. Turmeric powder – Turmeric powder adds flavor and color to this rice.
How to make Mango Rice Step by Step
1.Wash the mango, trim the edges and peel off the skin. 2.Grate it using a big holed grater and set aside. 3.Measure 1 cup grated raw mango and set aside. 4.Heat 1 tablespoon oil in a pan add
1/2 teaspoon mustard seeds 1/2 teaspoon urad dal 1 teaspoon chana dal a small sprig curry leaves 2 small dry red chillies a pinch hing 2 tablespoon peanuts
5.Let the lentils get slightly browned, and peanuts are roasted well. 6.Add 1 cup grated raw mango, 1/4 teaspoon turmeric powder and salt to taste. 7.Saute till its slightly thick but not very dry, just 5 minutes will be enough. Switch off. 8.Fluff cooked rice, add 2 teaspoon gingelly oil, mix it. 9. Add the cooked raw mango mixture to cooked rice. 9.Mix it well taking care not to break the rice. Raw Mango Rice is ready! Serve hot with papad or fryums!
Expert Tips
You can regular cooked rice or even basmati rice. Cook rice such a way that it is not sticky. You can pressure cook rice or use draining method to cook rice. Make sure rice is cooked grain separated. Once cooked spread it in a plate and let it cool down completely before you add the thokku to it. The thokku can be warm when you add it but rice should be cool only then it will not become mushy. I have used red chilies alone but you can use 1 green chilli for flavor. You can even add a pinch of jaggery to balance the sourness of raw mango. You can add 6-8 cashews while frying peanuts.
Serving & Storage
Serve Raw mango rice with papad or fryums. You can pair it with any spicy vegetable curry. Raw Mango Rice keeps well in room temperature for about a day and in fridge for 2 days. Reheat and serve hot! If you have any more questions about this Mango Rice Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Mango Rice Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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