Mango Rice | Mangai Sadam - The Whisk Addict

Mango Rice | Mangai Sadam

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 gingely oil aka sesame oil.

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Course: Main Course

Cuisine: Indian

Keyword: 20 mins Easy Recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 194kcal

Author: Aayushi Patel

Equipment

Vegetable Shredder
Heavy Bottom Pot

Ingredients

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

Instructions

Cook the 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.

Make Mango Rice

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.

Notes

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.

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