I love all kinds of "variety rice" dishes of the South Indian kind, especially puliyogare and Indian coconut rice. When I came across this raw mango rice recipe in Cooking at Home with Pedatha, I was immediately drawn in by the fact that it has both raw mangoes (tangy) and coconut (yum!). Couldn't wait to get my hands on some raw mangoes the next weekend and try this.
Everything I have tried from Cooking at Home with Pedatha has been a success so if you haven't already, I would highly recommend getting a copy of the book. Simple South Indian vegetarian food for the win!
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2-4
Recipe source: Cooking at Home with Pedatha
Ingredients:
2 cups of cooked rice
1 sour raw mango (a medium-sized one that yields one cup packed when peeled and grated)
� tsp of turmeric powder
Salt to taste
For the paste:
� tsp of black mustard seeds
� cup of grated coconut
2-3 of green chillies (adjust to taste)
1 small bunch of coriander leaves
For tempering:
3 tbsp of gingelly oil like Idayam (Indian sesame oil)
� tsp of bengal gram / kadala paruppu / channa dal
1 � tsp of skinned halved urad dal / split black gram / ulutham paruppu
� tsp of black mustard seeds
2-3 of dried red chillies (adjust to taste)
� tsp of hing / asafoetida / perungaayam
A few of curry leaves
3 tbsp of whole peanuts preferably with skin
Instructions:
1. Grind the ingredients 'for the paste' with not more than 2 tbsp water. I left it a bit coarse but you can grind it to a fine paste too.
2. Heat oil for tempering and add the peanuts, urad dal, and channa dal. When they are roasted and turn a golden brown, add the mustard seeds and let them pop.
3. Reduce the flame and add the rest of the ingredients 'for tempering'. Mix once to combine and roast.
4. Add the grated mangoes and the turmeric powder. Mix well and stir for 2 mins.
5. Add the paste and salt to taste. Mix again and stir for another 3-4 mins.
6. Turn off flame, add the cooked rice, mix gently to combine and serve hot with chips, padad, or vadaam.
\I absolutely loved the tanginess and the freshness of this one-pot meal. It comes together in no time and if you have cooked rice handy, it's a super quick weeknight meal that only needs some curd and papad to go with it.
Do let me know if you try this raw mango rice recipe.
Raw Mango Rice | Mangai Sadam | Mamidikaya Annam
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2-4
Recipe source: Cooking at Home with Pedatha
Ingredients:
2 cups of cooked rice
1 sour raw mango (a medium-sized one that yields one cup packed when peeled and grated)
� tsp of turmeric powder
Salt to taste
For the paste:
� tsp of black mustard seeds
� cup of grated coconut
2-3 of green chillies (adjust to taste)
1 small bunch of coriander leaves
For tempering:
3 tbsp of gingelly oil like Idayam (Indian sesame oil)
� tsp of bengal gram / kadala paruppu / channa dal
1 � tsp of skinned halved urad dal / split black gram / ulutham paruppu
� tsp of black mustard seeds
2-3 of dried red chillies (adjust to taste)
� tsp of hing / asafoetida / perungaayam
A few of curry leaves
3 tbsp of whole peanuts preferably with skin
Instructions:
1. Grind the ingredients 'for the paste' with not more than 2 tbsp water. I left it a bit coarse but you can grind it to a fine paste too.
2. Heat oil for tempering and add the peanuts, urad dal, and channa dal. When they are roasted and turn a golden brown, add the mustard seeds and let them pop.
\Do let me know if you try this raw mango rice recipe.
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