Mangai Saadam / Raw Mango Rice

Mango is the king of fruits and the raw variety called Raw Mango or Green Mango is used in a lot of cooking.. We used its powder as Amchur powder, we use the raw mango for pickles, rice, in sundal etc.. Mangai Rice is a very delicious and tangy South Indian variety rice. It is very appetizing in its appearance with its beautiful yellow color from turmeric. This is a quick recipe and taste best when served hot fresh, but also makes a great travel food. The best accompaniments for these variety rice dishes are Spicy potato fry, appalam, chips or vadam.

Ingredients
Turmeric – 1 tea spoon
Raw Mango Pieces – 3 - 5 table spoons
Ginger (grated) – ½ tea spoon
Salt – 1 tea spoon
Rice – 1 cup
Water – 2 cups
Groundnut – 2 table spoon
Cashew - 2 table spoon
Kadalai Parupu / Channa Dal – 2 table spoons
Red chili – 3
Green Chili – 3 (cut into pieces)
Oil – 3 table spoons (sesame oil preferred)
Curry Leaves – 10
Coriander Leaves – ½ cup
Mustard Seeds – ½ tea spoon
MethodCook the rice with water in microwave for 12 to 15 minutes until well done
Keep the rice separated in a bowl to allow it to cool
Heat oil in a pan, add mustard seeds
Once mustard crackle, add cashew and groundnut
After 30 seconds and when the nuts change color, add the kadalai parupu and red chili
Sauté on low flame to ensure they do not burn and add ginger, green chili and curry leaves
After 15 seconds, add turmeric, salt and asafetida and mango pieces
Allow the mixture to cook for sometime to allow the turmeric to loose its raw flavor and smell
Remove from heat and add coriander leaves and mix this with the cooked rice and serve hot!!

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