mango rice, additionally called mangai sadam in tamil, is a tangy, flavorful south indian rice dish made with uncooked mango, spices, and cooked rice. It’s mainly famous all through the summer season and festive seasons while raw mangoes are in abundance. The pointy tang of mango blended with tempered spices makes it a fresh and mild meal.
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ingredients:
1 cup cooked rice (preferably cooled and non-sticky)
1 raw mango (medium-sized, peeled and grated)
2 tsp oil (preferably sesame oil)
half tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1–2 green chilies (slit or chopped)
2 dried pink chilies
a pinch of hing (asafoetida)
few curry leaves
1/four tsp turmeric powder
salt to taste
roasted peanuts or cashews (for crunch) – optionally available
technique:
1. Heat oil in a pan. Upload mustard seeds and let them splutter.
2. Upload urad dal, chana dal, pink chilies, and green chilies. Sauté till dals flip golden.
3. Add hing, curry leaves, and turmeric powder.
4. Upload the grated raw mango and sauté for three–4 mins till barely smooth however still tangy. Do not overcook.
5. Add salt and blend nicely.
6. Upload the cooked rice and gently mix till the rice is flippantly covered with the mango mixture.
7. Cook for every other minute on low flame. Turn off heat.
8. Garnish with roasted peanuts or cashews if favored. Serve warm or at room temperature.
fitness blessings:
uncooked mangoes are wealthy in diet c, top notch for immunity and digestion.
the dish is obviously vegan, light, and cooling for the frame.
an excellent lunchbox or summer meal choice.
mango rice is straightforward, zesty, and full of traditional south indian flavors!
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