Mamidikaya Pulihora or Mango Rice

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 aka a South Indian Sardarni! 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.

Check out Andhra Special Curd rice recipe and other rice recipes like Khichdi Mutter Pulao and Baked Chicken Rice

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

  For the tempering:

   4 tsp Oil

   1 tsp Mustard seeds

   2 tsp Bengal gram/channa dal

   11/2  tsp Urad dal

   6 Dry Red chillies (break into 2 pieces)

   6 Green chillies, slit in the centre or whole

   Peanuts -1/4 cup

   Curry leaves – few

 METHOD

Firstly, cook rice in such a way that each grain remains separate-al dente.

Next, 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.

Consequently, spread it on a shallow wide dish to cool.

Subsequently, wash, skin and grate the raw mangoes. Add the grated mango to the rice and start the tempering.

Now, heat oil in a pan;  add Bengal gram, urad dal, red chillies, green chillies and the peanuts once they are done add mustard seeds 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 finally,  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!