This is a very easy and simple rice variety made during the summer season when we get mangoes. The sourness of the raw mango enhances the taste of the mango rice. We make this in the same way we make lemon rice. We usually make this for Ugadi or Tamil new year. I have posted another version of mango rice but I used sevai instead of rice. Chitranna | Kalanda sadam is a popular one in South Indian meals. It is nothing but a variety rice served in a South Indian festival | wedding meal. Usually, we don’t add onion or garlic in wedding | festival meals. Apart from making this for festivals, you can make this on normal days at home. This can be a perfect lunch box recipe and also perfect for travel too. You can replace cooked rice with thick poha or instant rice noodles too. If using poha, wash the poha and add. Raw mango rice pairs well with simple appalam. It tastes yum with potato fry, raw banana fry and yam tawa fry too. Also check out our no onion garlic rice varieties, Raw mango pulihora, mango sevai, Methi leaves rice, Ulundogara, coriander leaves rice
In a pan add oil and add the mustard seeds, urad dal, chana dal, peanuts, chopped red chili, and broken red chili.Saute till the dal turns golden brown.
Add the salt and turmeric powder.Switch off the flame.
Add the grated raw mango to this.
Mix well.
In a bowl add 1 cup of cooked rice. Let the rice be in separate grains and not mushy.Add the mango mixture to this.Add finely chopped curry leaves and coriander leaves.
Mix well.
Manga sadam | mango rice is ready.Serve with simple appalam or vadam.You can pack this for the lunch box too.
https://www.panchamrutham.blogspot.com/ Cheers,Uma
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