Mamidikaya Pulihora/Mango Rice

Tasty and simple rice recipe means we will remember of pulihora. Pulihora made with raw green mango, Yum....... Now a days we get mangoes all round the year, but in my childhood mangoes are available only during summer. Mango rice/Mamidikaya pulihora is prepared duing Ugadi festival.

Serves - 2
Ingredients:

• Uncooked Rice - 1 cup
• Peeled and Grated Raw Mango - 1.5 cup (Adjust to taste)

For Tempering:

• Avvalu/Mustard seeds - 1 tsp
• Jeera/Cumin seeds - 1/2 tsp
• Chana dal/Senagapappu - 1 tbsp
• Urad dal/Minapappu - 1 tbsp
• Asafoetida/Inguva - 1/4 tsp
• Green chillies - 5, Slit lengthwise
• Dry Red Chillies - 4
• Groundnuts or Cashews - 4 tbsp or both
• Turmeric powder - 1 tsp
• Salt to taste
• Curry leaves/Karivepaku - 1 spring
• Oil - 5 to 6 tbsp

Preparation:

• Wash and cook rice with 4 cups of water and let it cool and separate the grains. (Instead of adding turmeric powder in tempering We can  also add it while cooking rice)
• In a pan, heat oil and add mustard seeds and cumin seeds, when they start popping add groundnuts, chana dal, urad dal, turmeric powder and asafoetida.
• When groundnuts and dals turn brown and curry leaves, red chillies and green chillies and toes them for few seconds and add grated mango and cook for 2 to 3 minutes.
• Add this tempering and salt to the cooled rice and mix well with hand.
• Rest it for sometime so the rice will absorb the sourness and the spiciness.