Ingi Mangai Sadam Recipe
A vegetarian South Indian Recipes recipe with mustard seeds, white urad dal (split), green chillies - finely chopped. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
10 steps- 1
To begin making the Manga Inji Sadam, first get all the ingredients ready - by grating the mangoes and ginger
ginger - peeled and grated(40 grams)mango (raw) - peeled and grated(1) - 2
Using a day old cooked rice also helps in making the Manga Ingi Sadam faster
cooked rice(3 cups) - 3
Heat a wok or a heavy bottomed pan over medium heat
- 4
Add the mustard seeds and the urad dal and roast them until they crackle and the dal is golden brown
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 5
Add the curry leaves, green chilies, grated mango and ginger and saute until the mango softens for about 4 to 5 minutes
green chillies - finely chopped(2)sprig curry leaves - roughly torn(1)ginger - peeled and grated(40 grams)mango (raw) - peeled and grated(1)coriander (dhania) leaves - a small bunch finely chopped - 6
Once the mango softens, add the turmeric powder, cooked rice and salt
mango (raw) - peeled and grated(1)turmeric powder (haldi)(1/2 teaspoon)cooked rice(3 cups)salt - to taste - 7
Stir all the ingredients together until well combined
- 8
Check the salt and adjust to suit your taste
salt - to taste - 9
Once done, turn off the heat and serve
- 10
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
Rate this recipe
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Ingi Mangai Sadam Recipe
A vegetarian South Indian Recipes recipe with mustard seeds, white urad dal (split), green chillies - finely chopped. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
10 steps- 1
To begin making the Manga Inji Sadam, first get all the ingredients ready - by grating the mangoes and ginger
ginger - peeled and grated(40 grams)mango (raw) - peeled and grated(1) - 2
Using a day old cooked rice also helps in making the Manga Ingi Sadam faster
cooked rice(3 cups) - 3
Heat a wok or a heavy bottomed pan over medium heat
- 4
Add the mustard seeds and the urad dal and roast them until they crackle and the dal is golden brown
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 5
Add the curry leaves, green chilies, grated mango and ginger and saute until the mango softens for about 4 to 5 minutes
green chillies - finely chopped(2)sprig curry leaves - roughly torn(1)ginger - peeled and grated(40 grams)mango (raw) - peeled and grated(1)coriander (dhania) leaves - a small bunch finely chopped - 6
Once the mango softens, add the turmeric powder, cooked rice and salt
mango (raw) - peeled and grated(1)turmeric powder (haldi)(1/2 teaspoon)cooked rice(3 cups)salt - to taste - 7
Stir all the ingredients together until well combined
- 8
Check the salt and adjust to suit your taste
salt - to taste - 9
Once done, turn off the heat and serve
- 10
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
Rate this recipe
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