How to make Mango rice or Mangai Sadam?
How to make Mango rice or Mangai Sadam?
Mango rice is a delicious recipe from the state of Andhra Pradesh. It is an easy recipe and wouldn’t require much experience for its preparation. It has a similar taste as that of Lemon rice. The use of grated unripe mangoes imparts a unique tangy flavour. Raw mango rice is also called by different names like ‘Mangai Sadam’ or ‘Mamidikaya Pulihora’. If you have cooked rice available to you, it would take only 10 minutes for making this delicious rice recipe. The light yellow texture of this recipe comes with the use of turmeric powder. We could also use Chana dal, Split Urad dal and peanuts for an increased flavour. Have a look at the detailed description on the list of ingredients used and the method of preparation of Mango rice.
Ingredients used for Mango rice, ‘Mangai Sadam’ or ‘Mamidikaya Pulihora’
- 2 cups of cooked rice
- 1½ tablespoon of oil
- ½ teaspoon of mustard seeds
- 1 teaspoon of Split Urad dal
- ½ teaspoon of Split Bengal gram / Chana dal
- A sprig of curry leaves
- 1 tablespoon of peanuts
- 1 dried red chilli (slit to 2 pieces, also remove the seeds and stem)
- 2 medium sized green chillies (slit to two pieces)
- ½ teaspoon of ginger paste
- ¼ teaspoon of turmeric powder
- A pinch of Asafoetida / Hing
- 1 medium sized raw mango
- 2 tablespoons of freshly grated coconut
- Salt for the taste
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Preparation of Mango rice, ‘Mangai Sadam’ or ‘Mamidikaya Pulihora’
- Cook the rice and keep it aside so that it gets cool down to the room temperature.
- Wash the medium sized raw mango in running water. Use a sharp knife and peel off its skin.
- Now, use a grater and grate the mango into small pieces until we get a cup of finely grated raw mango pieces.
- Heat some oil in a pan and add the mustard seeds.
- Once it splutters, add the Chana dal and peanuts. Reduce the flame to a medium-low range.
- Stir the ingredients continuously and once it attains a light brown texture, add the Urad dal and roast it to a light brown colour.
- Now, add the dried red chilli pieces and the curry leaves. Fry it for few seconds.
- Add the ginger paste and the green chilli pieces, Saute it for 30 seconds.
- Also, add the turmeric powder and the Asafoetida / Hing.
- Immediately, add the grated mango pieces and some salt for the taste.
- Mix it thoroughly and cook the mixture for 2 minutes.
- When the mangoes become cooked and tender, sprinkle the grated coconut pieces and mix it well.
- When the coconut pieces gets roasted, add the cooked rice and mix it gently till it is mixed well and the rice attains an yellow colour.
- Cook the mixture for 2-4 minutes or until the rice gets heated thoroughly.
- When it is ready, transfer it to a serving bowl and serve it as a lunch recipe with Papad or chips.
