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The ingredients needed to make Raw Mango Rice/ Mamidi Kaya Pulihora:
- Take 3 cups long grain cooked white rice (each grain should be separate)
- Get 1 1/2 cups grated raw green mango (remove skin)
- Use 2 tablespoons roasted peanuts
- Take 2 tablespoons roasted cashewnuts halved
- Take 1/2 teaspoon salt or to taste
- Use For tempering
- Prepare 1 tablespoon coconut oil
- Get 1 teaspoon mustard seeds
- Use 1 tablespoon chana dal
- Prepare 1 tablespoon split black gram dal
- You need 2 dry red chillis
- Provide 2 green chillies slitted
- Use 1 inch grated ginger (optional)
- Provide 1/4 teaspoon asafoetida
- Prepare 1/4 teaspoon turmeric powder
- Prepare 15 curry leaves
- Prepare 1 teaspoon grated coconut for the garnish
Instructions to make Raw Mango Rice/ Mamidi Kaya Pulihora:
- Heat coconut oil in a heavy bottomed pan and add the mustard seeds, asafoetida and curry leaves.
- Once they splutter, add the chana dal and urad dal and let them turn brown on medium flame.
- Now add the red chillies, green chillies grated ginger and turmeric powder.
- Sauté for few seconds and add the grated mango and stir fry it for 3-4 minutes.
- Add the roasted peanuts and cashewnuts and simmer the flame.
- Add the cooked white rice, sprinkle salt and mix well till the tempering is well blended with the rice.
- Adjust the seasonings, garnish with grated coconut and serve hot with pachadi of your choice.
It is usually served for breakfast.it is also prepared with leftover rice.remains fresh till evening when prepared with freshly cooked rice.mango rice almost. Mamidikaya pulihora/Raw Mango Rice- Spiced & tangy South Indian rice delicacy made with raw mango, balancing the tang with a Today's recipe for Mamidikaya Pulihora or Raw Mango Rice (Andhra Style) calls for mango in raw form. Mamidikaya pulihora is a hot favourite during summers. Mango Rice or Mamidikaya Pulihora is a traditional South Indian dish and we often make this in summer when the green mangoes are in the season. Add the grated mango to the rice and mix well with a fork.
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