Mango Pulihora
During summers, it’s a tradition to prepare traditional raw mango recipes. Although I personally prefer sweet and ripe mangoes for desserts, I still make a few savory dishes using green raw mangoes for nostalgic reasons. One of my favorite dishes is Mamidikaya Pulihora, a tangy and flavorful mango rice dish from Andhra Pradesh. Additionally, I enjoy making mango-based pickles and Mango Dal (Mamidikaya Pappu) with hot rice, ghee, and fryums on the side. Each household in Andhra has its own version of these recipes, but I’ll share my mom’s recipe with you.r
To create the perfect Pulihora, the key lies in cooking the rice to perfection, ensuring that each grain remains separate from one another. This texture of the rice is crucial as it allows the Mamidikaya Pulihora to retain its integrity even after a day, making it an ideal travel food or a lunchbox option. The combination of well-cooked rice, the flavors of spices, the tanginess of raw mangoes, and the subtle sweetness of coconut makes this Mamidikaya Pulihora a delightful and satisfying dish to enjoy.
MEASUREMENT
- 1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml3 cups of cooked rice (each grain should be separate)
- – 1 cup of grated raw mango
- – 1/2 cup of grated coconut
- – 3/4 teaspoon of turmeric powder
- – Salt (as needed)
- For tempering, you will need:
- – 2 tablespoons of gingelly oil
- – 3-4 tablespoons of peanuts
- – 1 teaspoon of mustard seeds
- – 1 tablespoon of chana dal
- – 1 tablespoon of urad dal
- – 1/4 teaspoon of asafoetida
- – 1-2 dried red chillies
- – 1-2 green chillies
- – Few curry leaves
These ingredients are essential for creating the delicious and flavorful Mamidikaya Pulihora.
INSTRUCTIONS
1.Cook the rice and spread it on a large vessel or plate to cool down completely, ensuring that each grain of rice remains separate.
2. Add ½ teaspoon of turmeric powder to the rice and mix it thoroughly.
3. In a separate bowl, mix salt and the remaining turmeric powder with grated mango, and set it aside.
4. Heat oil in a pan and roast peanuts until they turn golden. Remove the peanuts from the oil and set them aside.
5. In the same pan, add mustard seeds, urad dal, chana dal, and dried red chillies (cut into pieces). Once they start spluttering, add asafoetida.
6. Add slit green chillies and curry leaves to the tempering and fry for a minute.
7. Pour this tempering over the rice and mix it well.
8. Dry roast the coconut in the same pan for 2-3 minutes until it slightly loses its moisture.
9. Mix the grated mango with the rice.
10. Add the roasted coconut to the rice and mix everything together.
11. Finally, add the roasted peanuts to the rice mixture and mix well.
12. Serve the dish with a side of roast potatoes or fryums.
Enjoy your meal!