Ginger Mango Rice (Manga Inji Sadam)
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Description:
India, known for its vast array of spices, is the largest producer of ginger. This aromatic and spicy root adds a fragrant warmth to dishes, making it a star ingredient in many Indian recipes. One such delightful creation is Ginger Mango Rice—a bold, flavorful dish that combines the sharp heat of ginger with the tangy sweetness of raw mango. This dish is packed with flavor and makes for a refreshing, satisfying lunch option.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Green Chillies | 2, finely chopped |
| Curry leaves | 1 sprig, roughly torn |
| Ginger | 40 grams, peeled and grated |
| Mango (Raw) | 1, peeled and grated |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Cooked rice | 3 cups |
| Coriander (Dhania) leaves | A small bunch, finely chopped |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 3-4 servings
Nutritional Information (approximate):
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 50g |
| Protein | 5g |
| Fat | 6g |
| Fiber | 3g |
| Sodium | 400mg |
Instructions:
-
Prepare the Ingredients:
Start by preparing all the ingredients. Peel and grate the raw mango and ginger. It’s ideal to use day-old rice for this recipe as it helps speed up the cooking process and improves texture. -
Roast the Mustard Seeds and Urad Dal:
In a wok or heavy-bottomed pan, heat a bit of oil over medium heat. Add the mustard seeds and urad dal. Let them crackle and roast until the dal turns golden brown. -
Saute the Aromatics:
To the pan, add the torn curry leaves and finely chopped green chilies. Stir and cook for a minute until they release their fragrance. Then, add the grated ginger and mango. Saute the mixture for about 4-5 minutes, until the mango softens and begins to release its juices. -
Add the Turmeric and Rice:
Once the mango softens, sprinkle in the turmeric powder. Add the cooked rice and salt to the pan. Stir everything together gently to combine. Let the rice warm through and absorb the flavors for another 3-4 minutes. -
Final Touch:
Taste and adjust the salt if necessary. Once everything is well-mixed and heated through, remove the pan from the heat. -
Serve and Enjoy:
Garnish the Ginger Mango Rice with freshly chopped coriander leaves. Serve the dish with a side of yogurt or buttermilk for an added touch of creaminess. This rice dish makes a great lunch box option or can be enjoyed as part of a larger South Indian meal.
Tips:
- For a richer flavor, you can add a dollop of ghee at the end of cooking.
- This recipe is a great way to use up leftover rice, making it a quick and delicious meal.
Enjoy this delightful, zesty rice dish that brings the fresh, tangy flavor of mango together with the warm, spicy kick of ginger.
