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Home » RICE VARIETIES » Mango rice, Indian raw mango rice, Mangai sadam

Mango rice, Indian raw mango rice, Mangai sadam

by 65 Comments

Mango-rice-recipe

Raw mango rice, prepared in south Indian way, a perfect variety rice that can simply made in mango season. Step by step pictures recipe.

It would have been few years since I made Mango rice. Now since mango season has started, I thought I should make it. And bought a couple of raw mangoes when I went to little Indian market. Today I made and had it for lunch at last! This one is very simple recipe and its an easy lunch box idea as well. Just had it with mom’s home made vadams.

manga-sadam

The grating part is what it takes time. Otherwise, within 10 minutes the mango rice is ready! I had the recipe in a recipe book by Ramani Chandran called “Rani samayal.” This recipe is part of my lunch menu 55:

Easy south Indian lunch idea
Easy south Indian lunch idea with mango rice, vazhaithandu mor kootu, masala vadai and fryums. Step by step guide on how I prepared this lunch thali.
Check out this recipe
easy south Indian lunch menu


Mango-rice-recipe
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4 from 1 vote

Mango rice recipe, Mangai sadam

Mango rice or manga sadam with step by step pictures. South Indian flavored rice variety to try for mango season
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Cup measurements

Ingredients

  • Raw mango – 1
  • Turmeric – 1/8 tsp
  • Salt As needed
  • Rice 1 cup un cooked

TO TEMPER

  • Sesame oil – 2 tbsp
  • Mustard – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Peanuts – 2 tbsp
  • Asafoetida –1/8 tsp
  • Red Chillies – 3
  • Green Chillies – 4 Skip and use red chilli more
  • Curry leaves – 1 sprig

Instructions

  • Cook rice with 2 cups water for 3-4 whistles, cool down and separate the grains. Peel the mango and grate it finely. Heat pan with oil and temper with the items given under ‘To temper’ table in order.1-grate-season
  • Add turmeric powder,grated mango and mix.2-mix
  • Fry for 2 minutes in medium flame. Lastly add salt and mix well.3-add-salt
  • Mix with the cooled rice and serve with papad.4-mix-with-rice

Video

Notes

  • I used both red chilli and green chilli for flavour. You can use any one too.
  • Depending on the variety of rice you use, the water ratio varies. Which ever you use, cook with lesser water to get separate grains after cooking.

Raw mango rice method

  1. Cook rice with 2 cups water for 4 whistles, cool down by spreading on a broad plate/ vessel with a tsp of sesame oil, little salt and separate the grains.
  2. Peel the mango with a peeler (with ridges means its easy to peel) and grate it finely. Heat pan with oil and temper with the items given under ‘To temper’ table in order.
    1-grate-temper
  3. Add turmeric powder, grated mango and mix.
    2-mix
  4. Fry for 2 minutes in medium flame. Lastly add salt and mix well.3-add-salt
  5. Mix with the cooled rice and serve with papad.4-mix-with-rice

The rice is so flavourful and goes well with any papad/ vadaams or simple poriyals !

Mango-rice

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Comments

  61. Shalini Mahesh

    hi raks really its mouth watering recipe.. with full of enthu i have started to do with frozen mango.. but it turned disaster. can u guide me how can we handle with frozen mango's. it was terrible to grate the frozen mango. i use to get only fro-zed one in my area (US)

    Reply

  64. Sathish K

    A Small Tip : Adding small amount of Vendhaya Podi(but b careful, wen we add t excess it ll produce bitter taste) ll make dis dish more flavored ….

    Reply

  66. Harshita Kapur

    I've never even heard of mango rice, but I'm so excited to try these this summer! 🙂
    I wonder these would taste so good with one of those masala gravies…like the butter chicken gravy but without chicken in it because you're a vegetarian 🙂

    Reply

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