Mango sevai | Mango sevai recipe, easy to make raw mango sevai, recipe with full video and step by step pictorial explanations.
We all make Mango rice during the Raw mango season. As it is lockdown in India now, this year we didn’t get Indian Raw mangoes. The local ones are not so good and most of the time we get the semi ripen ones. Few days back, we started getting vegetables from India. I was super excited to see the raw mangoes in the Indian shop. I have planned for few recipes using Raw mangoes, but still I asked for recipe request on Jeyashri’s kitchen Instagram.
One of my friend’s mom always make yummy Mango rice . In Singapore we get Raw mango throughout the year. So she makes this for us most of the time. Since I have already posted a simple version of Mango rice, I thought I will make Mango sevai.
This turned out so well. Even you can make this paste in advance and keep it inside the refrigerator. Mix with rice or rice noodles serve you make them. This can be packed for Lunch box as well.
So if you are looking for a no onion no garlic recipe, do try this mango sevai | Mango rice recipe.
Also check out my Mango Pulihora, Mango pulao, and the popular and evergreen Instant Raw mango pickle.
Mango sevai recipe
Mango sevai recipe
Ingredients
- 2 cups cooked rice sevai
- ½ cup chopped mango
- ½ cup grated raw mango
- 6-7 Red chili
- Asafoetida a pinch
- 1 tbsp oil
- 2 tsp sesame oil
- ½ tsp mustard seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- 2 tbsp Raw peanuts
- Curry leaves few
- Salt as needed
Instructions
- Cook the sevai and keep aside.
- I used homemade sevai from scratch. You can use store-bought instant rice noodles or Millet noodles too.
- In a mixie add ½ cup chopped mango, a pinch of asafoetida, salt and red chili, and grind into a fine paste.
- I used a few Kashmiri red chili and one regular red chili.
- Add chili as per the sourness of the mango.
- Grind into a fine paste without adding water.
- Grate ½ cup of raw mango.
- In a pan 2 tbsp oil and swirl the pan.
- Add ½ tsp mustard seeds, chana dal, urad dal, and raw peanuts and curry leaves.
- Saute till the dal turns golden brown.
- Now add the ground mango paste.
- Add ½ cup grated mango and saute in medium flame for 5 minutes.
- Transfer to a wide bowl.
- Add the cooked sevai and add 2 tsp sesame oil.
- Cool completely and start mixing it.
- Check for salt and mix well.
- Use clean hands to mix it evenly.
- Mango sevai ready.
Notes
- Cook the sevai and keep aside.
- I used homemade sevai from scratch. You can use store-bought instant rice noodles or Millet noodles too.
- In a mixie add ½ cup chopped mango, a pinch of asafoetida, salt and red chili and grind into a fine paste.
- I used a few Kashmiri red chili and one regular red chili.
- Add chili as per the sourness of the mango.
- Grind into a fine paste without adding water.
- Grate ½ cup of raw mango.
- In a pan 2 tbsp oil and swirl the pan.
- Add ½ tsp mustard seeds, chana dal, urad dal, and raw peanuts and curry leaves.
- Saute till the dal turns golden brown.
- Now add the ground mango paste.
- Add ½ cup grated mango and saute in medium flame for 5 minutes.
- Transfer to a wide bowl.
- Add the cooked sevai and add 2 tsp sesame oil.
- Cool completely and start mixing it.
- Check for salt and mix well.
- Use clean hands to mix it evenly.
- Mango sevai is ready to serve.
