Raw Mango Rice | Mangai Sadham

Raw mango rice is a tangy, spicy rice made with grated mangoes and flavoured with classic spices. Perfect for lunch boxes and also for your travel foods. Just a handful of grated mangoes and other tempering ingredients are required to make this yummy rice. 
Raw mango rice is same as the lemon rice except the mangoes are sauted in the oil before adding the rice. This rice also includes peanuts, curry leaves, red chillies and other tempering ingredients as we add in for the lemon rice. Sauteing the grated mangoes in the gingely oil is one of the main step in this dish and it can give you the lingering taste.


As I said before in my previous posts, raw rice adds an additional flavour for these rice varieties.
With so many rice dishes in our cuisine such as lemon rice or coconut rice or tamarind rice the essential method to bring the taste to these dishes is cooking the rice perfectly. Before cooking the rice, try to soak them for 10 to 15 minutes. Soaking the rice helps to cook quickly and also it prevents from sticking the rice together. For any rice varieties like lemon rice, puliyodarai I always prefer to cook the rice in a pressure cooker. You can directly add the rice and pressure cook for 2 to 3 whistles. Cooking the rice directly in the cooker works best for me. After cooking the rice allow them to cool down and then prepare the tempering. Taste the mango gratings before sauteing. Some mangoes will be too sour that can change the taste, so be careful that you are adding the required measurement of mango grating. 

Raw Mango Rice | Mangai Sadham | How to prepare Raw Mango Rice Mangai Sadham with step by step instructions | Lunch box recipes

Rice Varieties


Raw Mango Rice | Mangai Sadham Recipe


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Prep time : 15 minutes
Cook time : 10 minutes
Serves : 4
Category : rice varieties
Author : Muthulakshmi Madhavakrishnan


Ingredients
  • 1 cup ponni raw rice
  • 1/2 cup grated mangoes
  • 2 dried red chillies
  • 2 green chillies
  • 1/2 tsp turmeric powder
  • 1 tsp asafoetida powder
  • few curry leaves
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 1 tbsp chana dal
  • 20 raw peanuts
  • 4 tbsp gingely oil
  • salt to taste
Cooking Directions
  1. Wash the rice for 2 to 4 times in water and soak the rice with 1 cup of water for 20 minutes. After 20 minutes, add these soaked rice and add 1.5 cup water. Close it with the lid and pressure cook for 2 whistles. Allow the pressure to settle down naturally. Open the cooker and transfer the rice to a plate or bowl. Add 2 tbsp gingely oil over the rice.
  2. Heat 1 tsp oil in a kadai and fry the raw peanuts. When they are fried well, add it to the rice. Gently fluff the rice with a spoon.
  3. Again heat the remaining oil and add the mustard and urid dal. When the urid dal turns golden brown, add the chana dal, red chillies and green chillies.
  4. When they are fried well add the grated mangoes and add the curry leaves. Add the turmeric powder and continuously saute them for a few seconds. When it forms like a thick thokku add the salt, asafoetida powder and mix them well.
  5. Now add the rice and reduce the heat. Mix them gently until the paste is coated well with the rice.

Raw Mango Rice | Mangai Sadham with step by step photos


Wash the rice for 2 to 4 times in water and soak the rice with 1 cup of water for 20 minutes. Peel the mango and grate the mangoes evenly using a carrot grater.

After 20 minutes, add these soaked rice and add 1.5 cup water. Close it with the lid and pressure cook for 2 whistles. I always use Hawkins classic 2 ltr pressure cooker for these type of rice varieties.


Allow the pressure to settle down naturally. Open the cooker and transfer the rice to a plate or bowl.

Add 2 tbsp gingely oil over the rice. Heat 1 tsp oil in a kadai and fry the raw peanuts.

When they are fried well, add it to the rice. Gently fluff the rice with a spoon. 

Again heat the remaining oil and add the mustard and urid dal. When the urid dal turns golden brown, add the chana dal, red chillies and green chillies.


When they are fried well add the grated mangoes and add the curry leaves. Add the turmeric powder and continuously saute them for a few seconds.


When it forms like a thick thokku add the asafoetida powder and salt. Mix them well.

Now add the rice and reduce the heat. Mix them gently until the paste is coated well with the rice.

Turn off the heat and transfer the rice to the serving dish. 

Serve this mango rice warm with Potato poriyal, Raw banana fry and pappad. 

 

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