Friday, February 8, 2008

Maangai Saadam - Mango season is fast approaching


At the risk of giving out a hint of how old I am, I have to say that back in the day, everything but everything was seasonal. When it was oranges time, then the market would get flooded with oranges. And just as suddenly, it would go off the market and one had to wait a whole year for oranges to reappear. Ditto with grapes and sapotas and water melons and many other types of fruit. But now things have changed so much. What with globalisation, it is season for the fruit you like in some part of the world or the other. Therefore you get unseasonal oranges and grapes round the year.

Somehow mangoes always managed to keep their exclusivity. There will be mangoes in the market come May and not a day before that. Thank goodness that has not changed. But even so I have to say, raw mangoes are available throughout the year nowadays. This is definitely a new thing. Anyway it is a good thing. We have the opportunity to make wonderful dishes with raw mangoes through the year but still enjoy the anticipation of waiting for THE season.


Seeing mangoes in the market, I decided to make Maangai Saadam. It is very similar to Pulihara (Puliyodarai) and just as tasty, the only difference being that the tang in Pulihara comes from tamarind and here it comes from tart mangoes.


Now for the recipe...


2 cups raw rice

2 large raw mangoes grated

2 tablespoons roasted peanuts

2 tablespoons ghee

salt to taste


Paste:


1/2 cup grated raw mango

1 tablespoon roasted peanuts

1/4 cup grated coconut

4 red chillies

1/2 teaspoon turmeric powder


Tadka:


1.2 teaspoon mustard seeds

1/2 teaspoon Jeera

1/2 teaspoon hing ( asafoetida)

8-10 curry leaves

3 tablespoons Oil


Cook the rice in4 1/2 cups of water. ( Ensure each grain is separate)

Make a smooth paste with paste ingredients.

Heat oil and add mustard. Fry till it crackles. Add the remaining tadka ingredients.

Add peanuts and fry for a few minutes till peanuts turn golden brown.

Add the paste and stir well till it becomes a little thick.

Add the rest of the mango, ghee and salt and cook till raw mango smell disappears.

Add the rice and mix well.

Serve hot along with vadams or papadams.

7 comments:

Nags said...

never heard of this one!! isn't it very tangy?

Kamini said...

It is tangy but just right... Not so sour that the teeth start getting sensitive. If the mangoes are extremely sour then just add a bit less of it. and up the red chillies to offset the sourness.

bee said...

yummy. we'll post the dal dhokli recipe when we find it.

Red Chillies said...

I make a similar recipe except I do not make the paste. Dosen't this taste yummy? I cannot wait for summer

Srivalli said...

Oh ..in season Amma used to make this so often...that plate looks yummy

Namratha said...

Mango rice is a family favourite, and very true about the unseasonal fruits no longer being 'seasonal'! Love the colour of the rice :)

shriya said...

Wow! maangaai saadham . Never heard of this one. I love mango in any forms. It looks very yummy. Wanna drool over here for sometime. Nice recipe.