Receta Maangai Sadam | Raw mango Rice
Nothing quite reminds me of summer as much as the smell of mangoes. Every night after dinner sliced ripe mangoes were our dessert. The smell of the fresh ripe mangoes fills the entire house and it urges us all to gather around the table at once. Sometimes we used to fight over for getting the mango part with the seeds on. Though licking and sucking are not the elite table manners, it is heavenly. Relishing every bit to its last. Its not only the ripe mangoes that would feature our table. We also have an array of different raw mango pickles viz, Mavadu - small mangoes that are marinated in a spicy and salty sauce, Aavakai - cut mangoes that are pickled and so on. Its a wonder that food unfolds so many cherished memories.
Mangoes when in season are used extensively in the Indian kitchen. Raw mango rice is one such speciality. Less than five ingredients and such a simple dish to make. A very tangy rice dish that pairs well with hot and spicy Indian veggies. Even though this looks very similar to lemon rice, they taste very different. Here is the step wise method for preparing this rice.
Heat oil in a pan and add the tempering. Then add the grated mango and sauté them until they are cooked.
Cook and cool the rice simultaneous. Once the mangoes are well cooked, check for the seasoning and allow it to cool. Once it is cooled mix in the rice and peanuts and serve them .
MAANGAI SADAM | RAW MANGO RICE
Sour and spicy variety rice. A quick fix during the summer season when mangoes are abundant.
Prep time: 10 mins | Cook time: 30 Mins| Inactive time: 10 Mins | Total time: 1 Hr | Serves: 2
Ingredients
- 1 1/4 Cup Grated raw mango (1 Medium sized mango)
- 1 Cup Rice
- 1 Tbsp Oil
- 1 tsp Mustard seeds
- 1 Tbsp Channa dahl
- 4 Tbsp Peanuts
- 2-3 no's Green chillies
- Few Curry leaves
- 1/2 tsp Asafoetida powder
- Salt to taste
Instructions
Cook the rice and allow it to cool. Drizzle some oil over it and keep it aside.
Heat oil in a pan and allow the mustard seeds to splutter. Then add the peanuts and roast them for a minute or so.
Once they start browning add the green chillies, curry leaves, asafoetida, salt and then the grated mango.
Keep sautéing on a medium heat until the mango gets cooked; about 10 minutes. Take it off the flame and let it cool down.
Once the mixture and rice are cooled, mix them well; check for salt and adjust.
Note
The amount of mango may vary according to its taste and your taste preference. If you prefer less tangy rice reduce it or vice versa. Based on this the spice level may also vary. If the mangoes you have purchased are very tangy, increase the chillies accordingly.
This is off to the first day of the blogging marathon 28, week 3. Check out the recipes of other blog marathon runners over here.