Mamidikaya Pulihora | Mango Rice
Spicy tangy Mango Rice recipe!
Lunch Box, Main Dish
Variety Rice Recipes
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
Main Ingredients -
each grain should be separate
Grated Raw Mango
Salt as needed
To Temper –
Dried Red Chillies
Few Curry Leaves
First cook the rice and spread it on a large vessel/plate to cool down completely. Each grain of rice should be separate.
Add 1/2 tsp 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.
Mamidikaya Pulihora | Mango Rice May 28, 2019