Raw Mango Rice ~ Maanga Saadam with Chandrasekharran

by on July 25, 2015

Hailing from a family where men enjoy cooking, Mr. Chandrasekharran says, “I enjoy cooking with seasonal vegetables and fruits. If it was winter, I would have shared a recipe using sirukizhangu. Being summer, it can be a mango recipe. Here is a spicy and sour raw mango rice dish known as ‘maanga saadam’ popular during summer when sour mangoes taste their best.”


Raw mango rice Maanga Saadam


  • Uncooked rice – 1½ cups
  • Sour raw mango – 1, medium
  • Turmeric powder – ½ tsp
  • Salt to taste

For the tempering:

  • Oil, preferably gingelly oil – 1 tbsp
  • Ghee – 2 tbsp
  • Udad – 1 tsp (optional)
  • Mustard seeds – 1 tsp
  • Asafoetida powder – 1 tsp
  • Green chillies – 2, slit into half

Method for Raw Mango Rice:

  1. Pressure cook the rice using 3 cups of water. Set it aside to cool. If you prefer, you can boil the rice in an open pan instead. Each grain of the cooked rice must be separate but soft.
  2. Wash, peel and grate the mangoes and set aside.
  3. Heat the oil and ghee in a shallow pan.
  4. When it is hot, add the udad and mustard seeds; as they start spluttering, add the asafoetida powder and green chillies.
  5. Lower the flame and add the grated mangoes and turmeric powder.
  6. Sauté for 5 minutes or until the liquid from the mangoes is fully absorbed.
  7. Finally, add the cooled rice and salt to taste, mix well and switch off the flame.

Serve the raw mango rice with vadams or chips.
Photo Credit: Sanjeeta of LiteBite

This recipe was first published in His ladle love – a column in Harmony Magazine. Part-1 of this post is a very interesting interview with Chandrasekharran, a Tamil brahmin from Chennai with a passion for recipes and ingredients. Click to view his Maanga Paruppu recipe – dal with sour mangoes.


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