Mamidikaya pulihora/Raw mango rice is one of the famous and simple dish made with tangy mango and rice. It is specially made during festive occasions like Ugadi which is also the beginning of raw mangoes season. Prepare this simple and tangy Mamidikaya Pulihora for this Ugadi.
Cooked rice 3 cup (sona masoori rice)
Grated mango 1 cup
Turmeric powder ¼ tsp
Salt as needed
For the seasoning:
Mustard seed 1tsp
Bengal gram/channa dal 2tsp
Urdal dal 1 ½ tsp
Dry red chili 2 (break it into 2 pieces)
Hing a pinch
Green chili 2 slit
Peanut ¼ cup
Curry leaves few or a strand
Procedure for preparing mango pulihora:
- Wash, peel and grate a raw mango.
- Fry peanuts separately and keep it aside.
- Cook rice in such a way that each grain remains separate. Spread it on a plate to cool. It is better to use sona masoori rice for this recipe.
- Heat oil in a pan, add mustard seeds, when it splutters, add Bengal dal, urdal dal, dry red chilies, green chilies, curry leaves and hing.
- When dal turns golden brown add peanuts, turmeric powder and salt.
- Add grated mangoes and mix well to combine with the spices. Cook for just 1 minute and switch off the flame.
- Add cooked rice to the pan and mix gently using a fork taking care not to break the rice. Check for salt, add if required.
Tangy mango pulihora is ready. It goes well with papads, potato chips and pickles.
- You can use left over rice also for mango pulihora.
- You can add cashew nuts instead of peanuts.
- The mango should be sour/tangy for this recipe. If the mango is not so sour enough, then add more amount of grated mango to the recipe.