Mango Sadam, also known as Mango Rice, is a delicious South Indian dish made with ripe mangoes and rice. It’s a flavorful and aromatic dish that perfectly balances the sweetness of mangoes with the tanginess of spices. Here’s a basic recipe for Mango Sadam:
Ingredients:
- 1 cup basmati rice (or any long-grain rice)
- 1 ripe mango, peeled and chopped
- 2 tablespoons oil (preferably coconut oil)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 dry red chilies, broken into pieces
- A few curry leaves
- 2 tablespoons roasted peanuts
- 2 tablespoons grated coconut
- Salt to taste
For Spice Paste:
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon asafoetida (hing)
Instructions:
- Cook the rice in the usual way you cook rice. Once cooked, let it cool down. Make sure the rice grains are separate and not mushy.
- In a small bowl, mix together turmeric powder, red chili powder, coriander powder, fenugreek seeds, and asafoetida. Add a little water to make a thick paste.
- Heat oil in a pan over medium heat. Add mustard seeds and let them crackle. Then add cumin seeds, dry red chilies, and curry leaves. Sauté for a few seconds.
- Add the spice paste to the pan and cook for a minute until the raw smell goes away.
- Add chopped mangoes and cook for 3-4 minutes until they are slightly soft but not mushy.
- Add cooked rice to the pan and mix well with the mango-spice mixture. Be gentle while mixing to avoid breaking the rice grains.
- Add salt to taste and mix again. Let it cook for another 2-3 minutes.
- Finally, add roasted peanuts and grated coconut. Mix everything well and turn off the heat.
- Serve hot Mango Sadam with papad or potato fry.
Enjoy the delightful flavors of Mango Sadam!
