Ingi Mangai Sadam Recipe

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Archana Doshi
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Ingi Mangai Sadam Recipe

Did you know that India is the largest producer of Ginger? Ginger is a hot, fragrant kitchen spice that is juicy and fleshy with a very sharp taste. Try this ginger mango rice that is packed with flavors from ginger and makes a delicious lunch.

Serve the Ingi Mangai Sadam along with a bowl of yogurt or buttermilk for a lunch box or even along with your main course meal.

Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • 2 Green Chillies , finely chopped
  • 1 sprig Curry leaves , roughly torn
  • 40 grams Ginger , peeled and grated
  • 1 Mango (Raw) , peeled and grated
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 3 cups Cooked rice
  • Coriander leaves (Dhania) , a small bunch finely chopped
  • Salt , to taste

Directions for Ingi Mangai Sadam Recipe

  1. To begin making the Manga Inji Sadam, first get all the ingredients ready - by grating the mangoes and ginger. Using a day old cooked rice also helps in making the Manga Ingi Sadam faster.

  2. Heat a wok or a heavy bottomed pan over medium heat. Add the mustard seeds and the urad dal and roast them until they crackle and the dal is golden brown. Add the curry leaves, green chilies, grated mango and ginger and saute until the mango softens for about 4 to 5 minutes.

  3. Once the mango softens, add the turmeric powder, cooked rice and salt. Stir all the ingredients together until well combined. Check the salt and adjust to suit your taste.

  4. Once done, turn off the heat and serve.

  5. Serve the Ingi Mangai Sadam along with a bowl of yogurt or buttermilk for a lunch box or even along with your main course meal.

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Last Modified On Monday, 21 November 2016 15:55

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