Maa Inji Sadam Recipe - Mango Ginger Rice
Maa Inji Sadam - Mango Ginger Rice is a quick and easy to pack one pot meal in lunch boxes. (vegan & gluten free)
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- Maa Inji or Mango Ginger - 3 tbsp (grated)
- Maa Inji - 1 tbsp (finely chopped)
- Brown rice or White rice - 3/4 cup cooked (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
- Roasted Peanuts - 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.