Raw Mango Rice Recipe | Manga Sadam | Easy Rice Recipes | Indian Lunch Recipes

    Raw Mango rice is a quick south Indian variety made with fresh raw mango.Spend 15 minutes and finish cooking your lunch,if you already have some cooked or any left over rice.This can be a healthy lunch box.No grinding and no masala powder makes  it even better choice for bachelors lunch/ dinner.

            In winter and rainy season when the sun is in no mood to shine,we really feel like to have a break from regular routine work in the kitchen.These are just season's to enjoy nature,trees ,rain and also remember ? restore our energy for the upcoming months.Being in a state with 3 months of real winter and 3-4 months of dull weather, dusk before 5 pm, i really tired and feel like finishing my meal quick and get cozy under the blanket.
        So to make the meal real simple and entirely different, i made this manga sadam .Its as easy  breezy recipe as quick as saying  1,2 ,3 .Cook the rice ,temper,saute mango then add rice that's it,Does this sound quick ?.
       !!!

  When you need a change from regular menu and want to finish your cooking work earlier then variety rice comes to the rescue.Raw Sona masoori is the good choice for making this variety.
        Raw mango has abundant of vitamin A and Vitamin C,that really make this one a healthy choice in this kind of weather. The tanginess of the mango and the plain rice marriage is a great combination and is a best lunch choice similar to its cousin elumichai sadam.Easy,tasty,different,healthy and what not.We paired this one with coconut chutney for lunch and its a real bliss .

Step by step picture recipe for making mango rice:

• Wash raw mango and peel the skin off.Grate mango using fine grater.Pressure cook washed rice with 3 cups of water for 2-3 whistles.Cool and keep it aside.Add oil to the pan.When the oil is hot, add mustard seeds.Mustard seeds will start to pop.Now add cashew and chana dal.Saute till they turn golden brown.If you are adding peanuts you can add it now and saute till they turn brown and crunchy.

• Add in curry leaves and slit green chili to the pan,Saute it for a second.Add grated mango and saute it just for 2 minutes or until it oozes water out.Add turmeric powder and required salt to the pan.If you feel its going to be dry add little water and boil it.

• Finally add cooked and cooled rice to the pan.Give a mix of all the ingredients.If the pan is not enough tranfer it to a large bowl and mix thoroughly.

• Mango rice is ready to relished.We had this with a thick coconut chutney.

                                                            Manga Sadam

               How to make south Indian Raw Mango Rice

 Cuisine: Indian   Category: Lunch Prep time:10 minutes  Cook time:10 minutes  Total Time: 20 minutes(if you have cooked rice) Serves:2-3

Ingredients:

•  1 1/2 cup raw rice/ sona masoori.
• 1 cup grated raw mango(packed).
• 1/4 tsp Turmeric powder.
• required salt.

Tempering:

• 1 tbsp oil.
• 1/4 tsp mustard seeds/kadugu.
• 1 tsp cashew/munthiri.
• 1 tbsp chana dal(you can substitute with peanuts)/kadala paruppu.
• few curry leaves/karivepilai.
• 1 slit green chili/pacha milagai.

Method:

• Wash raw mango and peel the skin off.
• Grate mango using fine grater.
• Pressure cook washed rice with 3 cups of water for 2-3 whistles.
• Cool and keep it aside.
• Add oil to the pan.When the oil is hot, add mustard seeds.
• Mustard seeds will start to pop.Now add cashew and chana dal.Saute till they turn golden brown.If you are adding peanuts you can add it now and saute till they turn brown and crunchy.
• Add in curry leaves and slit green chili to the pan,Saute it for a second.
• Add grated mango and saute it just for 2 minutes or until it oozes water out.
• Add turmeric powder and required salt to the pan.If you feel its going to be dry add little water and boil it.
• Finally add cooked and cooled rice to the pan.
• Give a mix of all the ingredients.If the pan is not enough to mix ,transfer the mix to a large bowl and mix thoroughly.
• Mango rice is ready to relished.We had this with a thick coconut chutney.