When mangoes are in season, mangai sadam (raw mango rice) is a must in my kitchen. I never miss the chance to make mango rice. It’s one of those simple recipes which can be prepared in a jiffy. Grate mangoes and then saute them with few other ingredients and mix rice. This will be a perfect lunch box recipe and the color full, flavor full rice will be kids favorite too.
I am lucky enough to have cool neighbors who very generously distribute the mangoes grown in their garden with me every single year without fail. And I never fail to make mangai sadam and mango pickle(both instant and authentic mango pickle) whenever I get my hands on these delicious, organically grown mangoes.
Now that I am talking about my neighbors and their delicious mangoes, it reminds me how I missed posting something that I make regularly whenever mangoes are in season. I mean both mango rice and mango pickle. It’s surprising that I haven’t posted any pickle recipe yet! Not that I do a lot of pickling at home, but I do once in a while and I have clearly ignored taking photos and posting them on my blog. My to-do list just got updated with “shoot and post pickle”.
2 cups cooked Rice
2 raw mangoes, grated
1 large onion, grated
1 sprig curry leaves
4 green Chilies
½ teaspoon turmeric powder
2 tablespoon urad dal
2 tablespoon channa dal
2 tablespoon peanuts
1 teaspoon mustard seeds
Salt to taste
3 tablespoon oil
3 tablespoon grated coconut
2 tablespoon fresh coriander leaves
- Heat oil in a pan. Add mustard seeds and wait until it crackles. Next add urad dal and channa dal and fry till golden in color.
- Now add onions, green chilies, curry leaves and saute until onions turn translucent.
- Add grated raw mango, salt and turmeric powder and mix well. Cook for 3-5 minutes on medium low flame.
- Add cooked rice and mix with gentle hands until all rice is coated with the mango-carrot mix.
- Garnish with coriander leaves and grated coconut.
- It is served best with papad, roasted potatoes, roasted plantain. A simple lunch is served!