Maa Inji Sadam Recipe using brown rice. This quick rice recipe is made using Maa Inji also called as Mango Ginger. It takes just 10 mins to rustle up this rice which is apt to pack in lunch boxes.
Though Maa inji is available through out the year nowadays, the ones that you get after the rains, during the month of December and January are seasonal, fresh and tastes so good.
You can actually eat maa inji raw. It tastes totally different from the regular ginger and doesn’t taste sharp, hot and pungent but carries the same good medical qualities of the regular ginger.
You can make several things using this seasonal maa inji. I often make Maa Inji Chutney as the boys at home are die hard fans of ginger chutney. Apart from this maa inji sadam you can also make a pickle with it.
I have used brown rice in this recipe, but you can use either cooked raw rice or boiled rice. I preferred the nutty taste of the brown rice that went so well with the maa inji and the chewy texture of the rice along with the chopped ginger.
– Wash and wipe maa inji well before using. Scrape the skin and wash once again before grating or chopping.
– Go easy while adding lemon juice at the end. This rice is all about the tangy freshness of maa inji.
– You can also add chopped onions after adding the tempering. But we do not do so in our home.
– You can use white rice, brown rice, quinoa or millets to make this rice. All will taste equally good.
Maa Inji Sadam Recipe details below:
- Maa Inji or Mango Ginger, grated - 3 tbsp
- Maa Inji, finely chopped - 1 tbsp
- Brown rice or White rice, cooked - 3/4 cup (I used brown rice)
- Mustard - 1/2 tsp
- Chana Dal - 1 tsp
- Urad dal - 1 tsp
- Turmeric powder - 1/4 tsp
- Whole dry red chilies - 2
- Green chili - 1
- Curry leaf - 1 sprig
- Peanuts, roasted - 1 tbsp
- Lemon juice - 1 tbsp
- Salt - to taste
- Sesame Oil - 2 tsp
- Heat a heavy bottomed pan. Add oil and when warm, add mustard seeds and let it splutter.
- Add chana dal, urad dal, peanuts, broken dry red chilies and roast till they change color to a golden brown.
- Add chopped green chili, curry leaf, grated maa inji, turmeric and mix well. Let it cook over low flame for 10 to 20 seconds.
- Add cooked rice, chopped maa inji, salt and mix well.
- Keep tossing while cooking over low flame till the rice gets heated through.
- This should take 1 to 2 mins. When done, switch off flame and take the pan off fire.
- Add lemon juice and mix well.
- Serve this maa inji rice piping hot with any dry curry of your choice or with potato chips.