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Mamidikaya Pulihora | Mango Rice
Ramya
Spicy tangy Mango Rice recipe!
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Lunch Box, Main Dish
Cuisine
South Indian
Servings
4
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
Main Ingredients -
▢
3
cups
Cooked Rice
each grain should be separate
▢
1
cup
Grated Raw Mango
▢
½
cup
Grated Coconut
▢
¾
teaspoon
Turmeric Powder
▢
Salt as needed
To Temper –
▢
2
tablespoon
Gingelly Oil
▢
3-4
tablespoon
Peanuts
▢
1
teaspoon
Mustard Seeds
▢
1
tablespoon
Chana Dal
▢
1
tablespoon
Urad Dal
▢
¼
teaspoon
Asafoetida
▢
1-2
Dried Red Chillies
▢
1-2
Green Chillies
▢
Few Curry Leaves
COOK MODE
Prevent your screen from going dark
Instructions
First cook the rice and spread it on a large vessel/plate to cool down completely. Each grain of rice should be separate.
Add ½ teaspoon turmeric powder and mix it well with the rice.
Meanwhile, mix salt and remaining turmeric powder with grated mango and set it aside.
In a pan, heat oil and roast peanuts until golden. Remove them from the oil and set them aside.
In the same pan, add mustard seeds, urad dal, chana dal, dried red chillies cut into pieces. As they splutter, add asafoetida.
Next add slit green chillies and curry leaves. Fry for a minute.
Add this tempering to the rice. Mix it well.
In the same pan, dry roast coconut for 2-3 mins until it loses its moisture slightly.
Meanwhile, mix in the grated mango with the rice.
Next add the coconut to the rice and mix well.
Finally add roasted peanuts. Mix well.
Serve with a side of roast potatoes or fryums.
Keyword
Variety Rice Recipes
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