Popular summer dish: Green mangoes are in season at the beginning of the summer season. During that time mangai sadam is widely prepared in many households in Andhra Pradesh, Karnataka and Tamilnadu. Perfect for lunchbox or travel: This can be packed into kids’ or adults’ lunch box. It tastes good on its own, no side dish required. This mango rice is sometimes a part of the menu at the Ugadi festival in place of lemon rice. It is prepared almost the same as Lemon rice. But here tanginess is coming from raw green mangoes instead of lemon juice.
My Recipe! Raw Mango Rice Pre-Mix
First, I shared this raw mango rice recipe in May 2013. At that time I was cooking for 2 people (me and my husband) and I used to make small quantities. But now 10 years later, I have two active kids and I want to spend time with them instead of spending time in the kitchen. So I started meal prepping and started cooking in bulk. So now I make this raw mango rice premix (without rice) in a large quantity and store it in the refrigerator for up to 2 months. So whenever I feel like eating mangai sadam, I just have to cook rice and mix it with this ready premix.
Ingredient Notes
Step By Step (With Tips)
- Grate Raw Mangoes:
Peel and discard the skin. Make slices and remove the center pit. Make sure to keep the pieces small enough that fit the tube of a food processor. Use the medium grating disc and grate all the mangoes.
- Make Tempering:
Start by roasting peanuts in hot oil until golden brown. Followed by mustard seeds, chana dal, and urad dal. Saute until both dal turns a nice golden brown. Add green chilies, curry leaves, and dried red chilies. Immediately cover the pan with a lid, so all the oil spluttering will be caught by the lid and your stove will stay clean. Lastly, add turmeric powder and hing in the tempering.
- Cook Grated Raw Mango:
Add grated mango and salt. Cover and cook until mango shreds are tender. The saute uncovered until oil starts to ooze out from the sides.
- Store The Raw Mango Rice Mixture:
Let the mixture cool down completely before storing. Transfer it to your glass container, pack it tightly, cover it with a lid, and store it in the refrigerator. It stays good for up to 2 – 2.5 months in the refrigerator.
- Make Mangai Sadam:
Simply mix cooked rice and the above prepared premix and it’s ready. Taste for the salt and adjust if needed. ½ cup Raw rice makes around 1 ½ cups of cooked rice. I used ¼ cup tightly packed premix for the above rice quantity.
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
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