Raw mango rice/maangai saadam

       A friend of mine used to make this and I have been wanting to make it too ever since she told me about this recipe. Infact I have been bookmarking so many recipes with  raw mangoes and finally when I laid my hands on a huge raw mango, I was quite confused on what to make. I settled on making the tangy rice and reserved some to make the instant pickle which many call it as kalyanam oorgai(pickles served during tamil weddings). I will post it the next time I make it as I did not photograph it this time.

     Well, this rice was quite similar to puliyodharai because of the tanginess and was mildly sweet too. You can add a little sugar or still better jaggery, if the raw mango you use is very sour.

Raw mango rice/maangai saadam
Raw mango rice/maangai saadamA friend of mine used to make this and I have been wanting to make it too ever since she told me about this recipe. Infact I have been bookmarking so many recipes with raw mangoes and finally when I laid my hands on a huge raw mango, I was quite confused on what to make. I settled on making the tang...

Summary

Rate it!0050 Print & Other Apps  
  • Coursemain course
  • Cuisineindian
  • Cooking Time15 minutesPT0H15M
  • Preparation Time15 minutesPT0H15M
  • Total Time30 minutesPT0H30M

Ingredients

Raw mango(green)- grated
1 cup
Cooked rice- (any variety, basmati will also do)
3 cups
Mustard seeds
1tsp
Sesame oil
1tsp
Udid dal
1tsp
Channa dal
2tsp
Dried red chillies
4-5
Turmeric powder
1tsp
Asafoetida /hing
1/4tsp
Salt
to taste
Curry leaves- few

Steps

  1.        Heat the oil in a pan. Add the mustard seeds, udid dal and channa dal along with curry leaves, red chilles and asafoetida. Saute for a minute. Then add the grated raw mango. Saute for another 10 minutes taking care that it does not stick to your pan. Add the turmeric powder and salt and mix.
  2. Now add the cooked rice and mix everything together properly. (The rice should be cooked well , but each grain should be seperate.)Serve warm.