Sunday, April 19, 2020

Repurposing a Mango Salad As Fried Rice

Recently, we got a bounty of five mangoes from the tree in our building. The tree has been bearing fruit for a few years now. It grazes my window, and I revel in the greenery amidst all the concrete. Now I had to find a way to use up the mangoes.

I came across a recipe for a Myanmarese mango salad for the first time. It struck me as very unusual, combining raw mango, cabbage, roasted gram flour, sesame seeds and a host of other things. It suited me well as I had most of them - and that included a shrivelling, shrinking cabbage. I did not have soy sauce but I decided to give it a try anyway, it was sufficiently new and exotic for me.

However, things started going awry towards the end as the method mentioned one ingredient not previously mentioned and left out details about where to add some others. I added what I could and mixed it all up and dropped the dressing totally. It tasted like the masala mixture you get on the streets in South India, especially Andhra Pradesh.

It was tasty, but super sour. (I had decided to drop the sugar.) Neither The Spouse nor I felt we would enjoy a second overpowering dose so I decided to turn it into a pulihora, some versions of which share many ingredients with the salad. For the Telugu New Year day, we sometimes make a mango pulihora with shredded sour mangoes. Amidst the hurry over the sudden lockdown announcement, I had forgotten that Ugadi was the next day so could not celebrate with food. We got the mangoes well after Ugadi had gone by.


Green mangoes - 1/2 a kilo, peeled and shredded
Cabbage - 1.5 cups
Onion - 1, big, finely sliced
Tomato - 1, medium, sliced
Dry red chilli - 3, broken
Garlic - 4 cloves, minced
Shallots/sambar onions - 8, minced
White sesame seed - 2 tbsp, toasted and ground
Peanuts - 2-3 tbsp, roasted and crushed
Gram flour/besan - 3-4 tbsp, roasted
Salt  - start with 1 tsp of table salt
Pepper - freshly ground
Lime - 1
Chopped coriander - 3 tbsp
Cooked rice - start with 2 cups
Gingelly/sesame Oil - 1 tbsp


The shallots and garlic were fried for the salad and added to it somewhere along the way as the original recipe was not clear to me. Everything got mixed up and rather soggy ultimately. The taste was good, if somewhat overwhelming.

The next day, I heated the sesame oil and added the salad to it. Saute the salad for a couple of minutes and add the rice to it. Add more rice if it's too sour for your taste. Check seasoning, adjust according to taste and consume.