Raw Mango rice / Mangai sadam

Introduction:

Summers and mangoes are inseparable. So, during summer I try to utilize mangoes to the fullest, by trying traditional recipes as well as new recipes...Raw mango rice/mangai sadam is one of the quickest and easiest traditional variety rice recipe from South-India...This tangy rice looks similar to lemon rice but tastes slightly different. You can serve this with potato fry or potato masala...If you are a non -vegetarian you can accompany it with mutton or chicken gravy...I served it with Maldive fish/Maasi cutlets...

	Cuisine: South Indian
	Recipe category: rice, mixed rice, variety rice, veg
	Prep time: 20 min
	Cooking time: 20 min
Ingredients:
Cooked rice	2 cups
Raw mangoes (peeled and grated)	1 and 1/2 cups
Turmeric powder	1/2 tsp
Salt	1 and 1/2 tsp
For tempering:
Coconut oil	2 tbsp
Mustard seeds	1/2 tsp
Split black gram/ulutham paruppu/split urad Dal	1 tsp
Green chillies	2 slit
Few curry leaves
To dry roast and powder:
Red chillies	2
Fenugreek seeds	1/2 tsp
Asafoetida/katti perungayam	3 pieces
Split Bengal gram/kadalai paruppu/chana Dal	1 tbsp

Method:

1. Spread cooked rice on a plate and allow it to cool completely
2. In a pan/kadai add red chillies, fenugreek seeds and asafoetida. Dry roast for 1 min (low flame)
3. Remove and keep it aside. In the same pan add split Bengal gram and dry roast for 2 min (low flame).It turns golden brown
4. Cool it completely and grind it into a coarse powder along with dry roasted other ingredients. Keep it aside
5. To the same pan/kadai add coconut oil. When hot add mustard seeds, split black gram, curry leaves and green chillies.
6. When mustard begins to crackle add grated mangoes, turmeric powder, salt and stir continuously until cooked. It takes around 3 to 4 min.
7. The grated mangoes turn soft when cooked. At this stage add cooked and cooled rice and mix well. Then add the powdered masala and mix well until combined.
8. Switch off flame and leave it to rest for at least 1/ an hour.
9. Raw mango rice is ready to serve

Notes:

• Peeling mangoes is optional
• If you do not have pieces of asafoetida/katti perungayam skip it and instead add asafoetida powder 1/8 tsp while tempering, just before adding grated mangoes
• The amount of rice and chillies you add depends on the sourness of the mangoes…So adjust accordingly…
• You can add roasted peanuts (2 tbsp) for that extra crunch