Maanga Sadam (tangy Mango Rice)

Maanga Sadam, also known as Tangy Mango Rice, is a popular South Indian dish that bursts with the flavors of tangy raw mangoes and aromatic spices. This dish is perfect for the summer season and can be enjoyed as a light and refreshing meal.

Maanga Sadam (tangy Mango Rice)

Ingredients

  • 2 cups cooked rice
  • 1 raw mango, grated
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 2-3 dry red chilies
  • 1/4 tsp asafoetida (hing)
  • 10-12 curry leaves
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 tbsp roasted peanuts
  • 2 tbsp fresh coriander leaves, chopped

Instructions

  1. Heat oil in a pan and add mustard seeds. Once they splutter, add fenugreek seeds, dry red chilies, asafoetida, and curry leaves. Sauté for a minute.
  2. Add grated raw mango, turmeric powder, and salt. Cook for 3-4 minutes until the raw mango is slightly cooked.
  3. Add the cooked rice and mix well. Cook for another 2-3 minutes, stirring gently.
  4. Garnish with roasted peanuts and fresh coriander leaves.
  5. Maanga Sadam is ready to be served hot or at room temperature.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
5g
Fat
10g

Supplies

Large pan Grater Knife Cooking spoon

Tools

Stove

Serving suggestions

Maanga Sadam pairs well with a side of papadum or potato curry. It can also be enjoyed with a dollop of yogurt for a creamy contrast.

Tips & tricks

For a spicier version, add finely chopped green chilies along with the dry red chilies.

Cost

$5