Wednesday, December 2, 2015

Raw Mango Rice/ Manga Sadham

Another day.. Another lunch box recipe..Yet another post... This is one of the traditional recipes that we do often. I am here with the authentic recipe of my mum. Mango rice is often made at home to satisfy those sour dose cravings. When we have raw mangoes in abundance especially the sweet and unsour variety we go for this dish.Do try it.

Cooked rice-2 cups
Raw Mango-1 cup, grated
Green chillies-2, slit
Turmeric powder-1/4 tsp
Gingelly oil/Sesame Oil-2 tbsp
Salt- as needed
To Temper:
Mustard seeds-1 tsp
Urad dal-1 tsp
Channa dal-1 tsp
Roasted Peanuts-1/4 cup
Curry leaves-1 sprig
Asafoetida/Hing-1 pinch
Dried Red chillies-2, broken
Oil-2 tsp
How It Happened:
1. Heat oil in a pan, add the ingredients given under the ‘to temper’ list.
2. When they crackle add green chillies and grated mango and mix well in medium flame.
3. Add the turmeric powder and salt mix well and cook for 5-7 minutes or until the mango is cooked / until the raw smell wades off.

4. When the mixture is cooked switch off the flame and set aside.
5. In a big bowl add the rice and sesame oil and mix well.
6. Add the cooked mango to the rice and mix slowly and carefully.
7. When the rice is mixed well let it rest for 10 minutes for the flavours to blend.
8. Serve warm with papad/vadams.
* Long grain/short grain rice can be used
* Use the unripe, not-too-sour variety mangoes. I  used the kili mooku/kallamani variety.
* See to that the rice grains are cooked yet they remain separate and do not turn mushy.
* I like to have a texture hence I grated the mango in the largest slot, but you can grate as per your wish but when you grate them in the smallest they soon turn mushy almost turn into a jam.

* Coating the rice with sesame oil helps the rice to remain separate and also adds a nice flavour.

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