Grated Raw mango rice or mamidikaya pulihora is a tasty and tangy south Indian dish prepared with sour raw mangoes especialy on festivals like Ugadhi and Sri Ramanavami.
In the summer, mangoes are widely available in fresh produce section. How can you miss the recipe made from raw/green mangoes? So today, I come up with raw mango rice. This rice recipe is from Andhra Pradesh, a state of India.
This recipe is very easy to make and very quick if you have cooked rice ready or have some leftover in fridge.
If so it will be ready in only 10 minutes. If you are making on special occasion then you can add cashew nuts along with peanuts in the recipe.
Best served as: Lunch/Dinner
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Quantity: Serves 3
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp urad dal
- pinch of hing / asafoetida
- 1 tsp chana dal
- few curry leaves
- 3 tbsp peanuts / groundnut, roasted
- 1 cup raw mango, grated
- 2 green chilli, slit
- ¼ tsp turmeric / haldi
- 2 cup cooked rice
- salt to taste
- 2 tbsp coriander leaves, finely chopped
- Cook the rice, spread out the rice on a plate and let it cool without clumping and set aside.
- Peel and grate mango. Once the cooked rice cools, add grated mango, turmeric, salt and mix well. Taste the rice and adjust grated mango and salt.
- If using coriendar, add it to the rice and mix. coriendar can be added now or after poring the tempering over the rice.
- For the tempering, heat oil in a pan. Add mustard seeds, cumin and let the seeds splutter.
- Add peanuts, green chilies, curry leaves, salt and sauté until peanuts are roasted. This would take 1 ½ – 2 minutes.
- Add turmeric and turn off the flame.
- Add the tempering to rice and mix well.
- Serve the pulihora with curd.