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Dakshin -- Mango Rice - Mangai Sadam

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<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " November 29, 2000 " >

<Summ>

<Nam>

Mango Rice - Mangai Sadam

</Nam></Summ>

<RcpE name= " Mango Rice - Mangai Sadam " author= " Chandra Padmanabhan " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Mango Rice - Mangai Sadam

 

Recipe By :Chandra Padmanabhan

Serving Size : 4 Preparation Time :0:20

Categories : Grains Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup long-grained rice

4 tablespoons raw peanuts

salt to taste

a few curry leaves

MASALA:

1 1/2 teaspoons brown mustard seeds

1/2 teaspoon asafoctida powder

6 red chili peppers

1/2 teaspoon ground turmeric

4 tablespoons grated fresh coconut or

5 1/2 tablespoons flaked coconut

1 1/2 cups grated green mango

FOR TEMPERING:

3 tablespoons missing ingredient

1 teaspoon brown mustard seeds

1 tablespoon bengal gram dal (yellow split peas) -- picked over and

rins

1 red chili pepper -- halved

a few curry leaves

 

Cook the rice and spread on a platter to cool. Set aside.

 

MASALA: Place mustard seeds, asafoetida powder, 6 red chillies, ground turmeric,

and grated coconut in an electric blender or food processor. Add half the grated

mango. Blend into a fine paste. Set aside.

 

TEMPERING: Heat the oil in a heavy frying pan or skillet. Add mustard seeds,

Bengal gram dal, red chilli, and a few curry leaves.

 

When the mustard seeds splutter, add the peanuts. Once the dal is golden, add

the remaining mango. Sauté for a few minutes over a medium heat, until the mango

is cooked. Now add the masala. Cook until the raw smell disappears. Remove from

heat and set aside.

 

When the rice is cool, add salt to taste and extra curry leaves. Stir in the

masala little by little, until well blended.

 

Serve hot with fried poppadoms or potato wafers.

 

Preparation time: 20 min. Cooking time: 30 min.

 

Cuisine:

" Indian "

Source:

" Dakshin - Vegetarian Cuisine from South India "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

Copyright:

" 1999, Periplus "

Start to Finish Time:

" 0:50 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 43 Calories; trace Fat (4.2% calories

from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:20 " />

<CatS>

<CatT>

Grains

</CatT>

<CatT>

Side Dish

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " long-grained rice " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " raw peanuts " unit= " tablespoons " qty= " 4 " ></IngR>

<IngR name= " salt to taste " ></IngR>

<IngR name= " a few curry leaves " ></IngR>

<IngR name= " MASALA: " code= " S " ></IngR>

<IngR name= " brown mustard seeds " unit= " teaspoons " qty= " 1 1/2 " ></IngR>

<IngR name= " asafoctida powder " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " red chili peppers " qty= " 6 " ></IngR>

<IngR name= " ground turmeric " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " grated fresh coconut or " unit= " tablespoons " qty= " 4 " ></IngR>

<IngR name= " flaked coconut " unit= " tablespoons " qty= " 5 1/2 " ></IngR>

<IngR name= " grated green mango " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " FOR TEMPERING: " code= " S " ></IngR>

<IngR name= " missing ingredient " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " brown mustard seeds " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " bengal gram dal (yellow split peas) " unit= " tablespoon " qty= " 1 " >

<IPrp>

picked over and rinsed

</IPrp>

</IngR>

<IngR name= " red chili pepper " qty= " 1 " >

<IPrp>

halved

</IPrp>

</IngR>

<IngR name= " a few curry leaves " ></IngR>

<DirS>

<DirT>

Cook the rice and spread on a platter to cool. Set aside.

</DirT>

<DirT>

MASALA: Place mustard seeds, asafoetida powder, 6 red chillies, ground turmeric,

and grated coconut in an electric blender or food processor. Add half the grated

mango. Blend into a fine paste. Set aside.

</DirT>

<DirT>

TEMPERING: Heat the oil in a heavy frying pan or skillet. Add mustard seeds,

Bengal gram dal, red chilli, and a few curry leaves.

</DirT>

<DirT>

When the mustard seeds splutter, add the peanuts. Once the dal is golden, add

the remaining mango. Sauté for a few minutes over a medium heat, until the mango

is cooked. Now add the masala. Cook until the raw smell disappears. Remove from

heat and set aside.

</DirT>

<DirT>

When the rice is cool, add salt to taste and extra curry leaves. Stir in the

masala little by little, until well blended.

</DirT>

<DirT>

Serve hot with fried poppadoms or potato wafers.

</DirT>

<DirT>

Preparation time: 20 min. Cooking time: 30 min.

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

Dakshin - Vegetarian Cuisine from South India

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Nov-27-2000 " />

<CpyR>

1999, Periplus

</CpyR>

<TTim elapsed= " 0:50 " />

</RcpE></mx2>

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