Mango rice with step by step pics,tips and youtube video . Mango rice is sour, sweet, spicy, tangy and tasty rice item which is easily prepared. It is also known as mamidikaya pulihora in Telugu and mavinakayi chitranna in Kannada, Manga Sadam in Tamil.
mango rice || మామిడికాయ పులిహోర youtube video link
Mango rice is one of the main recipe for Ugadi festival in South Indian homes. Today's recipe is simple version of mango rice using raw mango without adding any pulihora powder or pulihora gojju. Just like lemon rice and coconut rice we can also pack it for lunch box, just like other pulihora's it tastes great after fews hours of preparation 😋, as rice absorbs the sourness of raw mango. Also check Mango Lassi,
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The taste of Mango rice depends upon the tempering and how the raw mango fried.
Let's start recipe.
Mamidikaya Pulihora
Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 1 bowl
Category : Rice items
Recipe Cuisine: Indian
Main ingredients : Mango, Rice
Author : Aruna SarasChandra
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.Cook Time : 20 minutes
Serves : 1 bowl
Category : Rice items
Recipe Cuisine: Indian
Main ingredients : Mango, Rice
Author : Aruna SarasChandra
Ingredients
Raw Mango grated - 1 cup
Rice - 1 glass/cup
Water - 2 glasses
For tempering
Oil - 2 tsp
ghee - 1 tsp (optional)
Cashew nuts - 7
Ground nuts - 2 tsp
mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Chana & urad dal - 1 tsp
Hing - 1 pinch
Curry leaves - 1 sprig
Coriander leaves - 1 tsp(chopped)
Ginger - 1 tsp(finely chopped)
Green chilli - 3 to 4
Red chilli - 2
Turmeric powder - 1/4 tsp
Salt as per taste
Instructions
1) Clean rice under water 2 to 3 times and soak rice in 2 glasses of water for 15 min and cook it by adding 1 to 2 tsp of oil. Once done spread it on plate to cool. (** check tips)
2) While rice cooking, peel raw mango skin, grate it and keep it aside. Also split green chilli into pieces and finely chop ginger and keep it aside.
3) Heat a Kadai with ghee/oil and fry cashew nuts till changes color and take it into plate.
4) In the same Kadai add remaining oil/ghee add mustard seeds when it starts splutters add chana & urad dal, ground nuts fry it on medium to low flames. When it starts changing color add cumin seeds and fry it.
5) Now add green & red chillies, ginger, curry leaves, hing one after other and fry everything well.
6) Add grated mango to the above along with salt and turmeric powder.
7) Mix the above well and cook it for 2 to 3 minutes on low flames or till mango shrinks. (** check tips)
8) Now add the above prepared raw mango tempering,chopped coriander leaves and fried cashew nuts into cooked rice.
Mix the above well with spatulla. That's it very very divine tasty mamidikaya pulihora is ready. Offer it to God and serve it 🙏😍😋.
Note
* Adjust grated raw mango quantity according to quantity of rice you used and sourness of Mango.
* Also adjust green chillies accordingly to your taste.
Tips
** Add 1 or 2 drops of oil while cooking rice to get fluffy and separated rice grains.
** Do not cook rice too smooth.
** As cashew nuts fry fastly we fry it first and keep it aside.
** we can also fry ground nut separately or use already fried ground nuts. But freshly fried ground nuts tastes good.
** You can also fry grated mango separately and add it into tempering, but frying it along with tempering will taste good, green chilli will absorb raw mango sourness and tastes great while eating. (Which most of us love to have it 😋).
** Do not add fried raw mango gojju into rice at a time, it may taste more sour and tangy. So add small amount and then adjust.
Hope you like the divine tasty mamidikaya pulihora recipe and tips are helpful to you. Also check other related recipes by clicking the link below the pic....... 😍🤞
Raw Mango Moong dal chutney
Hope you like this divine and tasty mamidikaya pulihora. Give it a try and drop your comments in inbox.
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In facebook @FacebookRaw Mango grated - 1 cup
Rice - 1 glass/cup
Water - 2 glasses
For tempering
Oil - 2 tsp
ghee - 1 tsp (optional)
Cashew nuts - 7
Ground nuts - 2 tsp
mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Chana & urad dal - 1 tsp
Hing - 1 pinch
Curry leaves - 1 sprig
Coriander leaves - 1 tsp(chopped)
Ginger - 1 tsp(finely chopped)
Green chilli - 3 to 4
Red chilli - 2
Turmeric powder - 1/4 tsp
Salt as per taste
Instructions
1) Clean rice under water 2 to 3 times and soak rice in 2 glasses of water for 15 min and cook it by adding 1 to 2 tsp of oil. Once done spread it on plate to cool. (** check tips)
2) While rice cooking, peel raw mango skin, grate it and keep it aside. Also split green chilli into pieces and finely chop ginger and keep it aside.
3) Heat a Kadai with ghee/oil and fry cashew nuts till changes color and take it into plate.
4) In the same Kadai add remaining oil/ghee add mustard seeds when it starts splutters add chana & urad dal, ground nuts fry it on medium to low flames. When it starts changing color add cumin seeds and fry it.
5) Now add green & red chillies, ginger, curry leaves, hing one after other and fry everything well.
6) Add grated mango to the above along with salt and turmeric powder.
7) Mix the above well and cook it for 2 to 3 minutes on low flames or till mango shrinks. (** check tips)
8) Now add the above prepared raw mango tempering,chopped coriander leaves and fried cashew nuts into cooked rice.
Mix the above well with spatulla. That's it very very divine tasty mamidikaya pulihora is ready. Offer it to God and serve it 🙏😍😋.
Note
* Adjust grated raw mango quantity according to quantity of rice you used and sourness of Mango.
* Also adjust green chillies accordingly to your taste.
Tips
** Add 1 or 2 drops of oil while cooking rice to get fluffy and separated rice grains.
** Do not cook rice too smooth.
** As cashew nuts fry fastly we fry it first and keep it aside.
** we can also fry ground nut separately or use already fried ground nuts. But freshly fried ground nuts tastes good.
** You can also fry grated mango separately and add it into tempering, but frying it along with tempering will taste good, green chilli will absorb raw mango sourness and tastes great while eating. (Which most of us love to have it 😋).
** Do not add fried raw mango gojju into rice at a time, it may taste more sour and tangy. So add small amount and then adjust.
Hope you like the divine tasty mamidikaya pulihora recipe and tips are helpful to you. Also check other related recipes by clicking the link below the pic....... 😍🤞
Also follow me on
in MyTaste
Thanks for visiting my blog, Aruna Saraschandra 😄
