Thenga Manga Pattani Sadham is variety rice made with fresh grated raw mango, mint leaves, coconut grated and fresh peas. Healthy and tasty mouth watering rice variety for those hungry tummy. It is one of my favorite too.It is also served as one of the dish in baby shower functions in south India.
Little one ready with spoon to eat 😀
Thenga Manga Pattani Sadham Pictorial Directions:
- Heat oil, crackle cumin seeds, coriander seeds, urad dal and chana dal.
- Once it starts turning brown, add green chilli. saute for half a minute.
- Add frozen peas (If using fresh peas, then cook them before adding) and mint leaves.
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- Add a tsp of sugar and saute until mint leaves are shrunk.
- Cool it down and grind to a fine paste.
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- Heat ghee+Butter, Splutter mustard seeds, urad dal and chana dal.
- Put in torn curry leaves and broken red chilli and fry for half a minute.
- Add the ground paste and freshly grated mango
- Sprinkle little bit of water and add turmeric powder.
- Mix well and let it sit for just a minute.
- Add Cooked rice, sesame oil and salt. Fluff it up. Do not mix with ladle, just fluff it up to mix the masala with rice evenly.
- Throw in freshly grated coconut and fluff it again.
- serve hot with grated mango on top.
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Thenga Manga Pattani Sadham Recipe:
thenga manga pattani sadham
Servings: 4 People
Ingredients
- 1/2 large raw mango grated
To saute and grind
- 1/2 tsp cumin seeds
- 1/4 tsp coriander seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 3 long green chilli
- 1/8 cup frozen peas
- 1 cup tightly packed mint leaves
- 1 tsp sugar
For the Rice
- 1 tsp ghee
- 1 tsp butter
- 3/4 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1 spring curry leaves
- 2 dry red chilli broken
- 3/4 tsp turmeric powder
- 3 cups cooked rice
- 1/4 cup grated coconut
- salt per taste
Instructions
- Heat oil, crackle cumin seeds, coriander seeds, urad dal and chana dal.
- Once it starts turning brown, add green chilli. saute for half a minute.
- Add frozen peas (If using fresh peas, then cook them before adding) and mint leaves.
- Add a tsp of sugar and saute until mint leaves are shrunk.
- Cool it down and grind to a fine paste.
- Heat ghee+Butter, Splutter mustard seeds, urad dal and chana dal.
- Put in torn curry leaves and broken red chilli and fry for half a minute.
- Add the ground paste and freshly grated mango
- Sprinkle little bit of water and add turmeric powder.
- Mix well and let it sit for just a minute.
- Add Cooked rice, sesame oil and salt. Fluff it up. D
- Throw in freshly grated coconut and fluff it again. Serve hot with grated mango on top.
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