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.  Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Green Chillies, Curry leaves, Ginger, Mango (Raw), Turmeric powder (Haldi), Cooked rice, Coriander (Dhania) Leaves, Salt   1 teaspoon Mustard seeds (Rai/ Kadugu) 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 (Dhania) Leaves , a small bunch finely chopped Salt , to taste     10   30     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.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.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.Once done, turn off the heat and serve.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.