Skip to main content

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


Print Friendly and PDF

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. 

 

Similar recipes


Lemon rice | Elumichai sadham | How to prepare Lemon rice | Elumichai sadham with step by step instructions | Lemon rice recipe | Lunch box dishes | A lemon rice is a perfect lunch box dish. It is really a pleasure to prepare rice varieties and to taste and pack it in the lunch boxes. Moreover, lemon rice is one of the easiest rice to prepare for your busy weekdays. Let us see some important tips for perfect lemon rice.
Puliyodarai|Tamarind rice - How to prepare Puliyodarai/Tamarind rice with step by step instructions|Puliyodari recipe|Lunch recipes

Comments

Popular posts from this blog

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Kumbakonam Kadappa - Side dish for Idiyappam, aapam, dosa and poori

Kumbakonam Kadappa - easy and simple gravy that makes a perfect side to any dish for breakfast or dinner. This gravy is rich and creamy with a perfect balance of flavours. This homemade Kumbakonam Kadappa is pretty easy to make with easily available ingredients in your kitchen by simple cooking methods. This Kumbakonam Kadappa is loaded with healthy ingredients such as moong dal, coconut paste and potato. The base of the dish is moong dal and potato. The coconut paste is ground with few classic spices, add flavour to this dish. A dash of lemon juice in the last step helps to  balance the flavours. The moong dals not only add taste to this dish, but also extremely light and easy to digest. Compared to other gravies or kurmas, kadappa is one of the low carb gravy. Let's see some important tips for this Kadapa. Whenever I cook moong dal based dish, I always dry roast the dal for a minute. Roasting the dals can turn your dish more flavourful. Try to use fresh coconuts as

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi