Raw Mango Rice Recipe | Mangai Sadam | Mavinakayi Chitranna

Mangoes are now plenty in this summer season. So why not try this simple mango rice/manga sadam which can be whipped up in just 10 mins. You can use any mango which is raw. This can be made with either leftover rice or freshly cooked rice.

This is the South Indian style variety rice. This rice is made with grated mango and cooked rice. If you have the cooked rice handy, this recipe can be prepared in no time. This rice tastes yum similar to that of lemon rice. Tanginess from the mango, spicy for green chili and dry red chili, lots of peanuts and dal gives crunch to each bite. Usually, all variety rice is made with raw rice. Here I have used parboiled leftover rice. Now let us see how to prepare this recipe.

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Raw Mango Rice Recipe | Mangai Sadam | Mavinakayi Chitranna

Print Recipe

Delicious mango rice.

• CourseLunch
• CuisineSouth Indian

Servings	Prep Time
2 people	5 min

Cook Time

10 min

Servings Prep Time 2 people 5 min

Cook Time 10 min

Raw Mango Rice Recipe | Mangai Sadam | Mavinakayi Chitranna Print Recipe Delicious mango rice. CourseLunch CuisineSouth Indian Servings Prep Time 2 people 5 min Cook Time 10 min Servings Prep Time 2 people 5 min Cook Time 10 min

Ingredients

• 1 bowl Cooked rice
• 1 Raw Mango/Maangai small
• 1/4 tsp Mustard seeds /kadugu
• 1/4 tsp Urad Dal/Uluttam Paruppu
• 1/8 tsp Cumin seeds/Jeera
• 1 tbsp Chana dal/kadalai paruppu
• 1 tbsp Peanuts/Verkadalai
• 1/2 tsp Ginger finely chopped
• 2 Green chilies finely chopped
• 1 Dry Red Chili
• 1 strand Curry Leaves/Karuveppilai
• 1/4 tsp Turmeric powder
• salt to taste
• 2 tbsp Peanut Oil

Servings: people

Instructions

1. Wash and drain the raw mango. Peel the skin and discard. Grate the mango using a grater. Use the big holes to grate. After grating, I have used 1/4 cup of grated raw mango in this recipe.
2. Heat a pan and add oil. Once the oil gets heated, add mustard seeds, urad dal, cumin seeds, and let it crackle.
3. Then add chana dal, peanuts, ginger, green chili, dry red chili, curry leaves. Saute until chana dal and peanuts turn golden brown.
4. Now add grated mango, turmeric powder, a little salt for mango, and saute for 2 to 3 mins. Grated mango cooks very fast.
5. Then add cooked rice, required salt, and saute for another 2 to 3 mins. Mango rice is ready. Serve hot.

Recipe Notes

• You can use either leftover rice or freshly cooked rice. Cook rice in such a way that each grain remains separate.
• Instead of cumin seeds, you can use hing/Asafoetida.
• Similarly, if you are allergic to peanuts, replace them with cashews.
• According to the sourness of the mango, increase or decrease the green chili.

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Delicious raw mango rice/manga sadam is ready to relish.

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