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Mamidikaya Pulihora / Raw Mango Rice

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins  CookTime:10 mins   Cuisine:Indian

Mamidikaya Pulihora / Raw Mango Rice, is a South Indian rice recipe. It is mostly & frequently made during the green mango season i.e Indian summer lasting between feb to june.

Now-a-days, we find raw green mangoes, throughout the year. But, I believe the authentic taste of any recipe involving these green mangoes, is well established only with the one’s available during the peak season.

This, Mamidikaya Pulihora / Raw Mango Rice recipe is my first recipe of this season. It’s a Vegan, Glutenfree, Travel food, Storage friendly, Prep Food, Kids Friendly left over rice recipe.

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

My Main course recipes collection here⇒ Main Course

Related Posts⇒ 

  1. Chinthapandu Pulihora / Tamarind Rice
  2. Mamidikaya-Palakoora Pappu / RawMango-Spinach Dal / Lentil Stew
  3. Chickpea Sprouts & Mango Salad

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Ingredients:

  • Rice (cooked) – With 1 cup of rice grains
  • Raw Mango / Mamidikaya  – 1( medium size)
  • Cooking Oil – 4 tablespoons
  • Dry Red Chillies – 5
  • Green Chillies – 6
  • Curry Leaves – 10
  • Salt – 2 teaspoons (or) as per taste
  • Turmeric Powder – ¼ teaspoon

Ingredients for Tempering:

  • Urad dal / Minapappu / Split Black gram – 1 teaspoon
  • Mustard seeds / Aavalu – ½ teaspoon
  • Chana dal / Split Yellow gram dal – 1 teaspoon
  • Jeera / Cumin Seeds – ½ teaspoon
  • Sesame Seeds – ½ teaspon
  • Hing/Inguva/Asafoetida – ¼ teaspoon
  • Cashew Nuts – 10 

Special Ingredients:

  • Hing/ Inguva/ Asafoetida
  • Cashew Nuts
  • Curry Leaves

Procedure:

  • Firstly, get the rice cooked and keep it ready. (see Tips section)
  • Wash, peel and grate the mango. (you need only ½ cup)
  • Cut the green chillies length wise.
  • Next, put a frying pan on stovetop under medium flame.
  • Add the oil, let it heat and then add all the items under ‘Ingredients for Tempering’. ‘Ingredients for tempering’ added to the frying pan
  • Sautee the tempering items and then add the dry red chillies and curry leaves.mamidikaya pulihora raw mango rice Dry Red Chillies and Curry Leaves added to the pan
  • Saute / Fry them until the red chillies darken in colour.
  • Add the grated mango and slit green chillies.Slit Green Chillies and Grated Mango added to the pan
  • Saute them by stirring continuously, until the grated mango shrinks / its raw smell is gone.
  • Then, add the salt and turmeric powder. Mix everything well. Salt and turmeric powder added to the pan
  • Transfer the cooked rice into the pan and mix everything thoroughly but gently. 
  • Switch the flame off after 2 mins. Transfer into a serving dish. Done!!‘Pulihora’ ready to be served after all the tempering is blended well with rice

Tips:

  • You can use any type of non-flavoured rice for this recipe, i.e.flavoured rice like Basmati is not much suitable. I used Sona Masoori rice.
  • Take care that the cooked rice is NOT sticky. Each grain needs to well separated.
  • If using freshly cooked rice, you can spread the rice over a plate, dry it completely and then use it.
  • Be careful, not to burn the tempering and grated mango.
  • Adjust the salt and sour according to your taste.
  • Mamidikaya Pulihora / Raw Mango rice, stays good even for 2 days at room temperature and can be stored in fridge for a week.

Result:

  • The taste of this, Mamidikaya Pulihora / Raw Mango rice is very much appetizing. 
  • It can be served with chilled curd/yogurt and with any chutney/dip on the side. Or can be eaten as it is. mamidikaya pulihora raw mango rice

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