Ingi Mangai Sadam (Ginger Mango Rice) Recipe – A South Indian Delight
Ingi Mangai Sadam, also known as Ginger Mango Rice, is a classic South Indian dish that beautifully balances the tangy flavors of raw mango with the aromatic warmth of ginger. This dish, often served during the summer months, combines fresh, raw mango with spices and rice to create a flavorful, comforting meal. Perfect for lunch boxes, a quick meal, or even as an accompaniment to your main course, this dish is easy to prepare and loaded with nutrition.
The recipe features a medley of ingredients such as mustard seeds, white urad dal (split lentils), curry leaves, and the quintessential spices of South Indian cuisine. The addition of ginger and grated raw mango gives this dish a refreshing, zesty kick, while the turmeric powder adds a warm color and subtle earthy flavor. Ready in under 40 minutes, this vegan and vegetarian-friendly recipe is a must-try for anyone who loves the vibrant flavors of Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mustard seeds | 1 teaspoon |
| White urad dal (split) | 1 teaspoon |
| Green chilies (finely chopped) | 2 |
| Curry leaves (roughly torn) | 1 sprig |
| Ginger (peeled and grated) | 40 grams |
| Raw mango (peeled and grated) | 1 medium-sized |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Cooked rice | 3 cups |
| Coriander leaves (finely chopped) | A small bunch |
| Salt | To taste |
Preparation Time
| Time | Duration |
|---|---|
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
Nutritional Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3.2 g |
| Carbohydrates | 38 g |
| Fat | 2 g |
| Fiber | 2.4 g |
| Sodium | 240 mg |
| Potassium | 190 mg |
Instructions
Step 1: Preparing the Ingredients
Start by preparing your ingredients. Grate the raw mango and ginger finely. Using day-old rice is highly recommended as it helps speed up the cooking process and gives the dish a better texture. Gather the mustard seeds, urad dal, curry leaves, and green chilies as well.
Step 2: Roasting the Spices
Heat a wok or heavy-bottomed pan over medium heat. Once the pan is hot, add the mustard seeds and white urad dal (split lentils). Allow them to roast for about 1 to 2 minutes until the mustard seeds start to crackle and the urad dal turns golden brown. This step infuses the oil with the bold flavors of the mustard seeds and lentils.
Step 3: Cooking the Mango and Ginger
Next, add the curry leaves and green chilies to the pan. Stir them for a few seconds to release their fragrance. Add the grated mango and ginger, and sauté the mixture for 4-5 minutes until the mango softens and becomes tender. The fresh, sharp flavors of the mango will begin to mingle with the ginger, creating a wonderfully aromatic base.
Step 4: Adding the Rice
Once the mango mixture has softened, add turmeric powder to the pan. Stir it well to evenly distribute the vibrant yellow color throughout the mixture. Now, add the cooked rice, breaking up any clumps with your spoon or spatula, and mix thoroughly. Add salt to taste, and adjust according to your preference.
Step 5: Final Touches
After everything is well combined, cook the mixture for another 2 to 3 minutes, allowing the rice to absorb the flavors. Once done, remove from heat. Stir in the chopped coriander leaves for a fresh, herbal finish.
Step 6: Serving
Serve the Ingi Mangai Sadam hot or at room temperature. This dish pairs wonderfully with a side of yogurt or buttermilk, which helps balance the spice and adds a cooling element. It’s perfect as a quick lunch or can be served alongside other South Indian meals like curries or dals.
Tips for the Perfect Ingi Mangai Sadam
- Rice Texture: It’s best to use rice that’s slightly cooled, preferably from the previous day. This ensures the rice grains don’t become mushy when mixed with the spicy, tangy mango and ginger mixture.
- Adjust Spice Levels: You can adjust the level of heat by adding more or fewer green chilies. If you prefer a milder dish, omit the chilies altogether.
- Add Peanuts: For extra crunch and flavor, you can add roasted peanuts to the dish before serving.
- Use Fresh Mango: The freshness of the mango is key to achieving that tangy flavor, so choose a raw, firm mango for the best texture and taste.
Why You’ll Love Ingi Mangai Sadam
This delightful dish is a perfect combination of spicy, tangy, and savory flavors, making it a favorite among South Indian households. The raw mango brings a refreshing burst of flavor, while the ginger adds warmth and depth. This quick and easy dish is not only light and healthy but also packed with the goodness of fresh, natural ingredients.
The versatility of Ingi Mangai Sadam means it can be enjoyed in various settings, from a quick weekday lunch to a festive meal. Whether you’re looking to try something new or craving a taste of traditional South Indian cuisine, this Ginger Mango Rice is sure to satisfy your taste buds and leave you wanting more!
Serve Ingi Mangai Sadam alongside some cooling yogurt or buttermilk for an authentic South Indian experience. Enjoy this wholesome, flavorful dish that brings the best of Indian summer cuisine to your table.
