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.
Ingredients
- ¾ Cup Rice
- ¾ Cup Raw mango (Shredded)
- ½ tsp Turmeric
- 1 tsp Salt (Adjust per taste)
- Coriander leaves - For garnishing
To temper
- 2 Tbsp Sesame oil
- ½ tsp Mustard
- 2 tsp Chana dal
- 2 tsp Urad dal
- 6 Cashew
- ½ tsp Jeera
- 2 Dry red chilli
- 2 Green Chilli (Slit)
- 1 sprig Curry leaves
- 2 tsp Ginger (Minced)
- 1 large pinch Asafoetida
Instructions
- 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.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-1.jpg" alt="mango" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-2.jpg" alt="mango" width="48%" /> - 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.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-3.jpg" alt="mango" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-4.jpg" alt="mango" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-5.jpg" alt="mango" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-6.jpg" alt="mango" width="48%" /> - Finally add the salt, saute for 1 min and turn off the flame. Add the fresh coriander leaves.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-7.jpg" alt="mango" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-8.jpg" alt="mango" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-9.jpg" alt="mango" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-10.jpg" alt="mango" width="48%" /> - Add the cooked rice to the pan and mix thoroughly until the mango masala and rice is nicely combined.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-11.jpg" alt="mango" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/rmr-12.jpg" alt="mango" width="48%" /> - Enjoy with a spicy side.<br><img src="//revisfoodography.com/wp-content/uploads/2017/03/raw-mango-rice-1.jpg" alt="raw mango rice" width="100%" />
Notes | FAQ
- Use a good raw mango for the recipe. It should be sour with just a tiny bit of sweetness for the perfect mango rice.
- 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.