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.
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
- 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.
- Add grated raw mango, turmeric powder, and salt. Cook for 3-4 minutes until the raw mango is slightly cooked.
- Add the cooked rice and mix well. Cook for another 2-3 minutes, stirring gently.
- Garnish with roasted peanuts and fresh coriander leaves.
- 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