Sunday 10 August 2014

Mango Rice (மாங்காய் சாதம்)

Raw mango (மாங்காய்) is used in Indian cooking extensively, especially for making pickles, pachadi, sambar and mixed rice. It has a sharp, but pleasant sour taste and can be eaten raw by adding salt and chilli powder to cut mango pieces. Raw mango is rich in vitamin C and A, as well as potassium. In native medicine raw mango is used to treat digestive problems.

Mango rice paste

Raw rice – 1 tumbler or 200ml measure
Raw mango – medium sized, 1 no
Green chillies – chopped, 3-4 no (adjust to taste)
Sesame oil – 2 tablespoon
Bengal gram dhal – 1 teaspoon
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Turmeric – ½ teaspoon
Asafoetida – a pinch
Salt – to taste
Curry leaves – a few

Method: Wash the rice well and cook with 2 tumblers of (400ml) water in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, open the cooker and cool the rice in a wide mouthed vessel.

Wash the mango, peel the skin and grate the mango using a fine grater. Keep aside.

Heat oil in a kadai, add mustard seeds, and when they start to sputter add Bengal gram dhal and urad dhal. Fry till the dhals become golden brown in color. Add mango gratings, green chillies, turmeric powder, salt and asafoetida. Grated mango cooks fast. Hence, sauté for 2 minutes and then, switch off the stove. Add this mixture to the rice. Mix well and garnish with curry leaves. Serve with appalam or vadam.

Mango Rice (மாங்காய் சாதம்)
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