Mamidikaya Pulihora or Mango Rice

 

Growing up in the south has given me a taste for South Indian food rather than North Indian. I proudly state that I am an Andhraite. Mamidikaya Pulihora or Mango Rice is a classic dish made of steamed rice, freshly grated raw mango and a few lentils and chillies to give a nice tangy and flavorful taste.

This version of Mango rice (Andhra style) is prepared with raw mangoes.  It is also prepared with tamarind pulp or lemon juice. I have mangoes growing on my small mango tree and I made this rice with them.  I prefer this mango version as I like the taste of the crunchy raw mango under my teeth. It is quite easy to prepare and in this recipe, I am adding grated mangoes instead of lemon juice or tamarind pulp to give a tangy and sour taste to the dish.

Instead of peanuts, we use cashew nuts during festival times.  My mom used to use left-over rice to make mango rice and it made a real delish breakfast dish. This rice dish is a one pot dish and can be eaten on its own or with fresh yoghurt and pickle.

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  Recipe for Mamidikaya Pulihora or Mango Rice

Ingredients:

   Cooked Rice – 3 cup

   Grated mango -1 cup

   Turmeric powder – 1/2 tsp

  Few stems of Curry leaves

   Salt to taste

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Tempering or Tadka for PulihoraIMG_8325

   For the tempering:

   4 tsp Oil

   1 tsp Mustard seeds

   2 tsp Bengal gram/channa dal

   1 1/2 tsp Urad dal

   6 Dry Red chillies (break it into 2 pieces)

   6 Green chillies, slit in the center or whole

   Peanuts -1/4 cup

   Curry leaves – few

  Method:

Cook rice in such a way that each grain remains separate. Mix the salt, turmeric and curry leaf stems in the hot rice. The hot rice gets a nice even colour if the turmeric is mixed when it is hot the rice imbibes the amazing aroma of the curry leaves.

 Spread it on a wide dish to cool.

Wash skin and grate the raw mangoes. Add the grated mango to the rice and start the tempering.

Heat oil in a pan; add mustard seeds, when it splutters, add Bengal gram, urad dal, red chillies, green chillies and the peanuts and lastly add the curry leaves.   See that you do not burn the peanuts or lentils. Remove from flame. Remove the curry leaf stalks from the rice and pour the hot tempering over the rice and mix well.

This Mamidikaya Pulihora or Mango Rice is different as it is slightly sour and I have found that more women like sour rice than men do! I wonder why 🙂

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Mamidikaya Pulihora or Mango Rice

 

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4 Comments Add yours

  1. Kalpana says:

    I am salivating !!! OMG this is such a yummy post…those lovely mamidikais from your garden are the best! I remember seeing them on a small hybrid tree…are they the same?

    Like

  2. Hahahahah…that’s how I drool too….yes the very same mangoes u saw on the tiny tree. Wish u were here to taste them Kalpana :* Remember how we used to put some salt and chilli powder and eat raw mangoes!! Eeeesh…how khatta 🙂

    Like

    1. Kalpana says:

      Those were the days …best of the best….khatta and teekha slices…burnt our lips and tongue but never gave up on them!!:))

      Like

      1. I can still eat them…especially the khobarri mamidikais….i cant resist them :p

        Like

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