MANGO RICE/MAMIDIKAYA PULIHORA

Mango rice or mamidikaya pulihora as called in Telugu is a simple rice dish made with raw mangoes. The traditional tamarind rice has a elaborate procedure but this mango rice is very simple to prepare. This South Indian delicacy is made for Ugadi( Telugu New year day). It is made in the same way as the lemon rice is prepared. Try this for a different twist in your weekend lunch.

INGREDIENTS

Cooked Rice        2 cups Raw mango         1 small Oil                       1/4 cup Chana dal            1 Tsp Urad wash           1 Tsp Mustard seeds     1/2 Tsp Cashews              2 Tsp Red chilies           2(cut to pieces) Green chilies        2(slivered and deseeded) Turmeric              1/2 tsp Hing                     a pinch Salt                      to taste Curry leaves        a few

PROCEDURE

Peel the mango and grate it. Measure it and it should be 1 cup.  Take the cooked rice and let it cool. In a pan heat the oil and add the chana dal, urad dal, mustard seeds, cashews, red chilly pieces, hing, turmeric, curry leaves, one after another.  Fry all the ingredients on a slow flame. When the dals turn golden brown add the grated mango, slivered green chilies and salt. Cook well for two minutes and add the cooked rice. Mix well and serve hot.

TIPS

Frying the grated mango removes the moisture and the dish will turn yummy. Add a tablespoon of grated coconut to enhance the taste. I prefer cashew nuts to ground nuts for this preparation. If you like ground nuts add them. Green chilies should be added along with grated mango. Adding green chilies to oil makes the dish very much spicy. Turmeric should be added to oil so that the raw flavor is removed and rice gets even yellow color after mixing. If the mango is sour enough you can add juice of one lemon. Frying the mango releases the sourness of the mango and enhances the taste.