MANGO RICE (மாங்காய் சாதம்) -EASY VARIETY RICE RECIPE- MANGO RECIPES

Mango rice is one of easiest variety rice with awesome mango flavour and mild sourness. The method of making this recipe is so simple and you can make it in jiffy.

Now mango season is started. I have some plan to post few mango recipes, both raw and ripe mangoes. So on the series, the first one is this mango rice.

So try this recipe on this mango season without fail and enjoyyy :).

OK, now let’s move on to the recipe.

MANGO RICE

(மாங்காய் சாதம்)

SOAKING TIME: -  | PREPARATION TIME: 10 MINS | COOKING TIME: 5 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUTH INDIAN

SERVES:  2 PERSONS

INGREDIENTS:

                                    2 cup cooked rice

                                    ½ cup grated mango(approx ½ medium sized mango)

                                    1 tablepoon oil

                                    ½ teaspoon mustard seeds

                                    2 teaspoon channa dhal      

                                    2 teaspoon urad dhal

                                    2 red chillies

                                    1 green chillies

                                    3 teaspoon peanuts

                                    ¼ teaspoon asafoetida

                                    ¼ teaspoon turmeric powder

                                    Few curry leaves

                                    Salt to taste

                                   

PREPARATION:

Cook the rice fluffy and let it cool down completely.

Don’t make the rice to mushy.

Peel the skin of mango and grate into fine.

METHOD:

In a pan add oil and let it heat.

Add the mustard seeds and let it splutter.

Then add the channa dhal , urad dhal and peanuts.

Saute well.
 Then add the red chillies. saute for few seconds.

Then add the green chilli, and curry leaves.

Saute for a minute.

Then add the asafoetida Saute for few seconds.

Then add the grated mango, and turmeric powder.
Saute well in medium flame for 3 to 5 minutes.Don’t let the turmeric to burn.

Then switch off the heat and add the cooked rice and salt mix well.

Check for salt and add if required.

Serve with any spicy fry or simple papad/vadams(Fryums).

NOTES:

• Rice should be fluffy not mushy.
• If you want you can add grated coconut too for additional taste and flavour.
• Instead of roasting peanuts in oil, you can add the roasted peanuts at last or just before serving to get cruchy peanuts in every bite.
• Adjust the spiciness by adding red chillies/green chillies.           

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Keep the ingredients ready.

Cook the rice fluffy and let it cool down completely.

Don’t make the rice to mushy.

Peel the skin of mango and grate into fine.

In a pan add oil and let it heat.

Add the mustard seeds and let it splutter.

Then add the channa dhal , urad dhal and peanuts. 

Saute well. Then add the red chillies. saute for few seconds.

Then add the  green chilli, and curry leaves.

Saute for a minute.

Then add the asafoetida ..Saute for few seconds.

Then add the grated mango, and turmeric powder.

Saute well in medium flame for 3 to 5 minutes.Don’t let the turmeric to burn.

Then switch off the heat and add the cooked rice and salt mix well.

Check for salt and add if required.

Serve with any spicy fry or simple papad/vadams(Fryums).

Do try this recipe and please don’t forget to give your feedback in comments.

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