Mamidikaya Pulihora | Mango Rice Recipe
Mamidikaya pulihora is a tangy rice mixed in cooked rice with raw mango and tempered with spicy tadka. Normally we make tamarind pulihora for every festival. But for Ugadi we get nice sour raw mangoes, so we make best use of them.
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.
Notes
We can add grated raw mango separately to the cooked rice.
Mango should be hard and stiff. Then only we can grate them easily.
Rice should be cooked well and spread to on a wide plate to dry moisture present in the cooked rice.
Add little salt and oil to get grainy texture of rice, after spreading it.