Mango Rice is a delicious rice recipe hailing from the state of Tamil Nadu in India. When I first heard about raw mango rice, I was surprised. But, trust me it tastes delectable. This rice is my husband's absolute favorite and I make this rice for him every week.
If you are looking to use up some leftover rice, this is a recipe for you. This rice is absolutely scrumptious, with a delicious zing from the green mangoes. This recipe is very simple to make and super quick.
What is Mango Rice?
Mango rice is known as Mangai Sadam in Tamil. This mango rice is one of the most adored recipes from the state of Tamil Nadu. This rice recipe is made with green mangoes, cooked rice, turmeric, whole spices, and peanuts and cooked in gingelly oil aka sesame oil. This recipe is as simple as it sounds.
Make Mango Masala Ahead Of Time
You can make mango masala ahead of time and store it for up to 2 days in the refrigerator. I suggest frying peanuts separately and adding them when you are ready to serve the rice, to have the crunch in the rice. When you are ready to make the rice, to a pan add a little bit of sesame oil and peanuts. Add the cooked mango masala and cooked rice. Mix it well and serve.
How to Make Mangai Sadam?
Mangai Sadam literally traslates to mango rice. You start by adding oil to a pan. Add mustard and cumin seeds, dried red chilies, green chilies, and shredded green mangoes. Add turmeric and salt. And stir constantly. Once the mangoes are cooked, add cooked rice. Give everything a mix and serve with some papadums and mango pickles.
Make the Mangai Sadam Toddler Friendly
I make this for Inaaya and just like her daddy, she loves this rice. I like to crush the peanuts, and make them powdered, to add to the rice. Skip adding the chilies, and follow the recipe as is.
Other Recipes You Might Like
- Instant Mango Pickle
- Veg Biryani
- Beetroot Rice
- Vegetable Pulao Recipe
- Vegetable Shredder
- Heavy Bottom Pot
- 2 Cups Finely Shredded Mangoes
- 1 Tbsp Sesame Oil (Gingelly Oil)
- 1 Tsp Mustard Seeds
- 1/2 Tsp Cumin Seeds
- Pinch of Asafetida
- 2 Whole Red Chilies
- 2 Green Chilies
- 1 Tsp Chana Dal
- 1 Tbsp Peanuts
- 1/4 Tsp Turmeric
- 8-10 Fresh Curry Leaves
- 3 Cups Cooked Rice
- If you don't have cooked rice. Cook 1 Cup Rice with 2 Cups of Water and 1 Tsp Salt. Pressure Cook it for 3-4 Whistles. Let the pressure cooker cool down. Fluff the rice with a fork.
- Shred the green (raw) magoes using a shredder. Keep it aside.
- To a heavy bottom-pot add sesame oil. Once hot add mustard and cumin seeds. Let them spluter. Add pinch of asafetida.
- Add chana dal, and peanuts. Roast them for a minute.
- Next add in the whole red chilies, and slit green chilies.
- Add shredded mango along with turmeric and salt. Also add curry leaves now. Adding curry leaves at this stage will make sure they don't burn.
- Stir continuously. You will notice mangoes will soften.
- Once the mangoes soften, add cooked rice. Mix everything thouroughly. Turn Off the Stove.
- Serve hot with side of your favorite pickle, potato stir fry and papadums.
- To make this recipe for your toddler, crush the roasted peanuts and add them powdered. Skip adding chilies and chana dal. Add a tiny bit of sugar to balance the tartness of the mangoes. Follow the steps of the recipe as is, just add the peanuts along with rice.
- To make Mango Masala ahead of time, Add oil to the pot. Add mustard seeds, cumin seeds, a pinch of asafetida, green chilies, red chilies, shredded mangoes, turmeric, and salt. Fry everything. Once cool, store it in an airtight container for 2 days. When you are ready to serve the rice, add oil in a pot, add peanuts and chana dal, fry them for a minute. Add the prepared mango masala and cooked rice. Garnish with cilantro before serving.
- This recipe makes up for a great lunchbox recipe as well.