Best Raw Mango Rice Recipe | Ugadi Mamidikaya Pulihora
Raw Mango Rice or Mamidikaya Pulihora is one of the simple South Indian recipes made with raw mango, rice and a few spices.
Unlike lemon pulihora, even this looks yellowish colour obtained by adding a little turmeric powder. Although the lemon version can be made in all seasons, the Mango version becomes special as they are available only during the summer season.
Raw Mango rice tastes great only when its mix is fresh, but still, we can refrigerate and mixed with rice in the later period. Although it’s very simple to make, sometimes I make this mix during the night and refrigerate it to next day.
If you like to add crunchy, tangling and spicy flavour to Mavinakayi Chitranna, we can adjust peanuts, chana dal, amount of mango pulp and chillies.
The name Mamidikaya Pulihora itself says that this is a Telugu or Andhra Recipe which is a perfect rice recipe for your lunch box.
TIPS to make perfect Raw Mango Rice or Mamidikaya Pulihora:
- If in case your rice turns soft and sticky, lower the quantity of water or add 1 tbsp. of oil while boiling rice to get grainy rice.
- In order to enhance the flavour of this recipe, we can add ghee at the end of the recipe.
- To have a crunchy texture, add a generous quantity of peanuts and chana dal.
- In order to grate mango, we should choose a fibre-free variant.
- To enhance the flavour of this recipe, we can add sesame seed powder or coconut grate.
You may also like to check other recipes:
Raw Mango Rice with Tips | Mamidikaya Pulihora | Mavinakayi Chitranna
Raw MangoRice or Mamidikaya Pulihora is one of the simple South Indian recipes made with raw mango, rice and few spices.
Ingredients
- Mango grate – 1 cup full
- Rice – 2 cups
- Water – Required Qty.
- Oil – 4 tbsp.
- Mustard seeds – ½ tbsp.
- Peanuts – ½ cup.
- Chana dal – 2 tbsp.
- Green chillies – 4 No.
- Dry red chillies – 5 No. small size
- Curry leaves – 2 tbsp.
- Asafetida – a pinch
- Turmeric powder – ¼ tbsp.
- Salt – 1 tbsp.
- Coriander leaves – 1 tbsp. to garnish.
Instructions
- Clean and cook rice by adding water in ratio rice: water = 1:2.
- If you are cooking in an electric cooker, above ratio works, if you do not like to use starch then add extra water and check rice granules and remove starch.
- Peel and remove the skin of the mango and grate in a medium-size greater. Put in a bowl, keep aside.
- Cool cooked rice by transferring to another wide vessel, spread rice so that you get loose rice.
- While rice is being cooled, put another pan and add oil in it.
- When oil turns hot, add peanuts, mustard seeds, chana dal, green and dry red chillies.
- Mix well and roast for a minute. Add curry leaves, asafetida, mango grate, salt and turmeric powder.
- Stir and mix all ingredients and cook on medium flame till mango mix is cooked.
- When the above mix is done, transfer to rice and mix well by adding batch-wise mixture as rice may become sour.
- Taste the rice, if needed add more mango mix or else keep aside.
Recipe Video
How to make Raw Mango Rice or Mamidikaya Pulihora:
- Add two glasses of rice to a bowl and clean it by adding adequate water.
- Pour 4 cups of water into 2 cups of rice in a ratio of 2:1 and cook. (We have cooked in an electric cooker so we need not take care of cooking time).
- Peel the skin of the mango and finely grate it. Transfer to another bowl.
- Transfer cooked rice into another vessel and make it loose so that when mango mix is added to rice, it becomes easy to spread.
- In a pan, add oil when it’s heated add mustard seeds, peanuts and chana dal, and mix.
- Add green chillies and dry red chillies and mix well.
- Put curry leaves, a pinch of asafetida, mango grate and turmeric powder.
- Sprinkle a little salt as per your taste and mix all ingredients till they are cooked.
- Once cooked, add mango mix to rice and mix well.
- Garnish Raw Mango Rice recipe with coriander leaves.
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