My 118th recipe, “Maanga Sadam (Raw Mango Rice)”, a quick and easy lunchbox recipe. There could be numerous reasons why people look forward to Spring and Summer. It maybe the warm weather, chance to go swimming, trekking, etc., etc. While I too love to do some of those stuff, more than anything else, I would eagerly wait for this time of the year for the arrival of the lovely mangoes.
Mangoes are my absolute favorite. Whether it is the juicy fruit or it is the sour raw one, it will definitely be one among the top 10 things I love to eat. After moving to the US, there is not much of a season issue. I generally get raw mangoes year around in the super market. However when I used to be in India, it was this time period around April – May when we used to get some of the best and delicious raw mangoes. And you could always see me munching around with a juicy mango in my hand during the summer days of June. Each and every time I visit the supermarket, I would be definitely setting my eyes on the mango.
It was always difficult for my mom and now RK, to make me not buy my favorite mangoes. And whenever my mom bought raw mangoes, she would always add it to the sambar, which is her favorite and occasionally she would make the mango pachadi. Those 2 were mainly on my mind too when I purchased the raw mango this week. However when I was left with only a short time today to prepare lunch, I decided to put the raw mango to a different use. I used the mango to prepare a rice dish, similar to my carrot rice and other variety rices. This Maanga Sadam was very easy, quick to make and tasted fabulous with a little bit of sweet, tang, spice. I felt that this Maanga Sadam would be just the right kind of dish to make for any lunchbox 🙂
Maanga Sadam (Raw Mango Rice)
Raw Mango rice | Maanga Sadam is an easy, quick to make Indian Variety rice with a little bit of sweet, tang, spice. Best for packing in lunchbox.
- Rice - 3/4 Cup
- Raw mango - 3/4 Cup (Shredded)
- Turmeric - 1/2 tsp
- Salt - 1 tsp (Adjust per taste)
- Coriander leaves - For garnishing
- Sesame oil - 2 Tbsp
- Mustard - 1/2 tsp
- Chana dal - 2 tsp
- Urad dal - 2 tsp
- Cashew - 6
- Jeera - 1/2 tsp
- Dry red chilli - 2
- Green Chilli - 2 (Slit)
- Curry leaves - 1 sprig
- Ginger - 2 tsp (Minced)
- Asafoetida - 1 large pinch
- First, cook the rice. Keep it aside and bring it to room temperature.
- Heat a pan with oil, add the mustard and once it splutters, add other items listed under "To temper", in the given order.
- Once the cashews and the dals turns golden brown, add the turmeric and give a quick stir. Add the shredded mango and saute for 2 mins.
- Finally add the salt, saute for 1 min and turn off the flame. Add the fresh coriander leaves.
- Add the cooked rice to the pan and mix thoroughly until the mango masala and rice is nicely combined.
- Enjoy with a spicy side.
- Adjust the quantity of shredded mango based on the sourness of the mango.
- Wash the mango, peel it and then shred it using the large hole of a shredder. Don't go too deep into the mango, there will be a large seed at the center.
- In case using left-over cooked rice, you can add it to the mango mixture at the end and saute for a few minutes in low flame until the rice heats ups.