Manga sadam

Mango rice


Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Tangy and refreshing, this dish is similar to the lemon rice from southern India, and is a wonderful way to use leftover cooked rice. In fact, leftover rice is preferable for this dish as it is not as moist, and gives a better result.

Use a green mango for this dish, adding a little extra if you’d like a bit more sourness and tang.

Preparation 15 minutes
Cooking 15 minutes


  • 1 green mango, peeled and grated
  • 370 g (13 oz/2 cups) cooked brown rice
  • 75 g ( oz/½ cup) cooked peas
  • a pinch of salt, or to taste
  • 1 fried curry leaf sprig, to garnish (optional)

For Tempering

  • tablespoons virgin coconut oil
  • 1 teaspoon brown mustard seeds
  • 1 tablespoon chana dhal
  • 1 tablespoon white urad dhal (hulled dried black lentils)
  • 2 dried red chillies, broken into thirds
  • 2 Indian green chillies, chopped
  • 2 cm (¾ inch) knob of fresh turmeric, peeled and grated, or ¼ teaspoon ground turmeric
  • 1 fresh curry leaf sprig, leaves picked
  • 150 g ( oz/1 cup) macadamia nuts, chopped


If you are using cooked rice left over from another day, which is preferable, ensure it is not sticky by gently separating the grains with a fork.

To temper the spices, heat the coconut oil in a wok over medium heat. Add the mustard seeds. When they splutter, add the chana dhal, urad dhal, dried chillies and green chilli and gently cook for about 5 minutes, stirring often. When the dhal turns golden brown, stir in the turmeric, curry leaves and macadamias, and season with salt.

Add the grated mango and mix well to combine with all the spices. Cook for 3–5 minutes, until the mango turns pulpy. Add the cooked rice and peas and mix through well, so all the rice is coated with the mango mixture. Taste and season with salt, if required.

Serve hot, or at room temperature, garnished with a fried curry leaf sprig if desired.