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.
