RAW MANGO RICE – Mangai Sadam recipe

Mangoes are in season now and every market here has some type to offer. My favorite is the raw mango (we call it kilimukku) but unfortunately never ever get that here, but there are other raw mangoes which flock the Indian stores this time of the year and this week had a chance to grab a few for new year celebration, used some for mango pachadi and the rest for tangy mangai sadam. Usually i make puli or lemon sadam and this time we all had this tangy mangai sadam for a change with potato fry and chips. This is how i made this rice dish….

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I have used pre- cooked rice without any salt. If you want you can cook a cup of rice in pressure cooker with 2 cups up to 2 whistles. Once done spread on plate and let cool while you work on the mango thokku.

Peel the mango skin and grate the flesh and keep aside. We want about 1 cup of grated mango for 2 cups of cooked rice.

Heat oil in a pan, splutter mustard seeds, split black gram, bengal gram and peanuts. Roast them till golden and then add the curry leaves, red chilies and green chili. Sprinkle the asafoetida powder and add in the turmeric powder.

Now add the grated mango and cook till they become soft.

Add in salt and saute some more or until the mango mixture becomes like a thokku.

The mango will become soft and kind of mushy after about  5- 7 minutes over medium flame. Switch off at this stage.

Add the mango mixture to the cooked rice and mix to combine. Add salt if necessary.

Mango rice is ready to be served. It goes well with potato curry or plain with papad / varthal / chips.

Notes

• Serves 2
• Some cook rice with salt, so adjust the above measure of salt accordingly. I have used plain cooked rice without salt and hence the above mentioned salt is added to the mango mixture.
• One large raw mango can yield about 1 cup of grated mango.
• You can choose to use just green chilies or red chilies or combination of both.
• Some add a few teaspoon of grated coconut for garnish at the end. This is optional but will taste good with some coconut flavor.
• You may use any leftover rice – Basmati or Pachai arisi or Sona Masoori.