Mangai Sadam
Raw mango rice — cooked, cooled rice tossed with freshly grated raw green mango, turmeric, salt, and a tempering of mustard seeds, urad dal, chana dal, dried red chilli, green chilli, fresh ginger, and curry leaves fried in sesame oil, along with a handful of raw peanuts fried until crisp. The raw mango provides intense sourness and a fruity, resinous aroma; the sesame oil provides nuttiness; the peanuts provide crunch. Made during the peak raw mango season (March to May) in Tamil Nadu when green mangoes are at their most aromatic and intensely sour. Along with lemon rice and tamarind rice, mango rice completes the Tamil Brahmin trinity of acidic rice preparations for travel and temple visits.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | basmati rice |
| 1 medium | raw mango |
| 2 tablespoons | sesame oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 teaspoon | chana dal |
| 2 tablespoons | peanuts |
| 2 tablespoons | grated coconut |
| 2 tablespoons | curry leaves |
| 2 units | green chilies |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| — | salt to taste |
Instructions
- 1 Wash and soak the basmati rice for 20 minutes.
- 2 Cook the rice with 2 cups of water until fluffy and set aside to cool.
- 3 Peel and grate the raw mango, discarding the seed.
- 4 Heat sesame oil in a pan and add mustard seeds.
- 5 Once the mustard seeds splutter, add urad dal, chana dal, and peanuts. Fry until golden brown.
- 6 Add the green chilies, curry leaves, and a pinch of asafoetida to the pan.
- 7 Stir in the grated mango and turmeric powder, cooking for 2-3 minutes.
- 8 Mix in the grated coconut and salt, cooking for another minute.
- 9 Add the cooked rice to the mango mixture, gently combining until well mixed.
- 10 Serve warm, garnished with additional curry leaves if desired.
Tips
For extra flavour, roast the peanuts and dals separately before adding them to the oil.