Ingredients
- Cooked Rice - 2 cups
- Green Mango - 1 ½ – 2 cups, grated
- Peanuts - 3 tbsps, roasted
- Cashew nuts - 3 tbsps, roasted
- Salt to taste
To Temper
- Mustard seeds - 1 tsp
- Channa dal - 2 tsp
- Urad dal - 1 tbsp
- Asafoetida - ¼ tsp
- Turmeric powder - ¼ tsp
- Green chillies - 5-6, slit
- Dry red chillies - 3-4
- Curry leaves - 2 sprigs
- Oil/Ghee to temper
To Garnish
Coriander leaves & nuts.
Preparation Method
If you have cooked rice the same can be used for making this rice.
Freshly cooked rice can also be used. Cook the rice with little oil and lemon juice so that the rice doesn’t become soggy. Spread in a plate and let it cool.
Grate the sour raw mango. Mix salt in that & keep it aside.
Take a pan & fry the peanut and cashewnuts with little ghee. Remove and keep it aside.
In the same add the oil and do the tempering with mustard seeds, chana dal, urad dal, chillies (red & green), asafoetida, turmeric powder and curry leaves. Saute for a minute till the dals are turned golden brown.
Now add the grated mango and stir fry for approx 3-4 minutes. Once the raw smell goes, switch off the flame and add the nuts.
Mix thoroughly rice and this mixture in a big plate.
Garnish with coriander leaves, nuts and Serve hot with appadalu or raita.
Variations
- 1 tsp of Cumin seeds and 1 tbsp finely chopped Ginger can be added while tempering for the rice.
- Make a paste of grated raw mango, grated coconut, mustard seeds & red chillies with adding little water. Temper and sauté this paste for 3-4 minutes and switch it off. Mix rice & salt well in this mixture. This gives different flavored and tasty Mammidikaya pulihora.
Word of Caution
The sour the mango the better the taste of the rice will be. So make it with a unripe mango.
