Mamidikaya pulihora recipe. Mamidikaya is nothing but raw mango, mamidikaya pulihora or raw mango rice is a simple South Indian dish made with cooked rice, raw mango and spices. It is sour, spicy and flavourful rice recipe.
Pulihora is nothing but a tangy rice mixed with tamarind juice or lemon juice and tempered with spicy tadka. We make tamarind pulihora for every festival and we get it even in temples for small and big occasions. For ugadi we get raw mango abundantly in the market, they are sour and tasty too. We make dal, pachadi and rice using them. Of course, Aam Panna or raw mango juice is another best option to beat the scorching summer heat. Most of the people in Telugu states start using raw mangoes only after using them in Ugadi pachadi or Telugu New Year. It falls in the month of March or April usually. Check out here for ugadi pachadi recipe also. Sooner or later I would post it also here.
Raw mango rice or mamidikaya pulihora is a very simple and easy dish. Always prefer to use sour mangoes to prepare it. I grate the mango and add it into the rice along with tadka, but some people sauté grated raw mango also, so that raw smell won’t be there. Of course we get a different taste if we fry it.
The rice in the recipe should be cooked grainy and non-sticky as we cook for normal tamarind pulihora. Add only 2 portions of water for 1 portion of rice. If we soak rice for 10 to 15 minutes, the texture would be perfect. Temper the spices and tadka and combine it with rice and add grated raw mango. Mix it well to get nice flavourful mamidikaya pulihora.
Mamidikaya pulihora is a best choice for lunch box also. We can prepare it in a jiffy and pack. We do not need much ingredients also to prepare this dish. Follow the notes given below to get perfect tasty Mamidikaya pulihora
Mamidikaya Pulihora | Mango Rice Recipe
Ingredients
- 1 and 1/2 Cup Rice
- 1 and 1/2 Cup Grated Mango
- Salt to Taste
- 1/4 tsp Turmeric Powder
- 4 tbsp Oil
- 1/2 tbsp Ground nuts
- 1/2 tbsp Bengal gram/Chana Dal
- 1/2 tbsp Black gram/Urad Dal
- 1/4 tbsp Mustard Seeds
- 1/4 tbsp Cumin Seeds
- 3 to 4 Green Chillis Splits
- 3 ” long Ginger
- 1/4 tsp Asafoetida
Instructions
- Pressure cook the rice for 3 whistles with 1:2 ratio water.
- Allow the cooker to cools down completely, spread the rice on a wide plate.
- Add little oil to stop the rice grains sticking to each other.
- Peel the skin of raw mango and grate it. Keep aside.
- Heat oil in a kadai, add peanuts and fry them.
- When turn to light brown color start adding all other the ingredients.
- Add chana dal and urad dal. Add asafoetida.
- As they start changing their color add mustard seeds, cumin seeds and red chillis.
- Add split green chillis and finely chopped ginger.
- Add turmeric powder and salt also.
- Switch off the flame and add grated mango.
- Mix them well and cover for 5 minutes.
- After 5 minutes, add the tadka along with grated raw mango.
- Mix them well and serve mango rice recipe with a cup full of curd.
