Its April and the mango season. Green and yellow, mangoes are a summer treat. Here we are with a few thrilling mango recipes in the next few days, starting with the mango sevai or mango rice noodles.
The Saarsotlu or sevai recipe is already available here.
Mango sevai is the mango seasoning to the saarsotlu.
Preparation time: 10-15 mins
Rice sevai pack 200g
Raw mango 1
Green chillies 2
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black gram 1 tsp
Bengal gram 1 tsp
Curry leaves 4-5
Fresh and chopped coriander 1 tsp
Pinch of turmeric
Pinch of asafoetida
Salt to taste
The rice sevai pack has instructions mentioned on it, instructing to pour boiling hot water over the sevai. We prefer the vice versa way that is boil water in a cooking pot/vessel. When the water reaches boiling point, turn off the heat and add the rice sevai. Leave for around 5 mins for the sevai to turn soft and cooked.
Drain off all the water and set aside the dry and soft sevai.
Grate the mango and chop the green chillies and coriander.
In a pan, heat oil and add the green chillies and a few mustard seeds. As they pop, add the cumin seeds, black gram, Bengal gram, curry leaves, coriander and a pinch each of turmeric and asafoetida.
Add half of the grated mango and sauté for a few mins until the mango is spiced.
Add the spiced mango mixture, salt to taste and the remaining grated mango to the rice sevai and mix well to evenly spice the rice sevai.
Mamidikaya saarsotlu or maanga sevai or maavinkay shaavige is done. Mango rice noodles make a great breakfast and a quick evening snack. Tangy and spicy with no lemon and coconut used, it makes a great lunch box option, rightfully filling for a busy summer afternoon.