Raw Mango Rice Recipe

 

Raw Mango Rice (Mamidikaya Pulihora)

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Ingredients:

​Cooked Rice - 2 cups

​Grated Raw Mango - 1/2 to 3/4 cup (depending on sourness)

​Green Chillies - 3-4 (slit)

​Ginger - 1 inch piece (finely chopped)

​Peanuts - 2 tbsp

​Chana Dal & Urad Dal - 1 tsp each

​Mustard Seeds - 1/2 tsp

​Turmeric Powder - 1/2 tsp

​Curry Leaves - a sprig

​Dried Red Chillies - 2

​Asafoetida (Hing) - a pinch

​Oil - 2 tbsp

Salt - to taste

​Instructions:Prepare Rice: Take cooked rice in a wide bowl, add a teaspoon of oil and let it cool down completely so the grains remain separate.

Tempering (Talimpu): Heat oil in a pan. Add peanuts and fry until crunchy. Then add mustard seeds, chana dal, urad dal, dried red chillies, and curry leaves. Let them splutter.

​Add Aromatics: Add slit green chillies, chopped ginger, and asafoetida. Sauté for a minute.

​Sauté Mango: Add the grated raw mango and turmeric powder to the pan. Sauté for 2-3 minutes until the mango softens slightly and the raw smell goes away.

​Mix: Turn off the heat. Add this mixture and salt to the cooked rice. Mix gently until the rice is evenly coated with the yellow color and mango flavor.

​Serving: Let it sit for at least 30 minutes for the

flavors to absorb before serving.