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Thursday, March 10, 2016

Mamidikaya Pulihora/Mango Rice

Mamidikaya Pulihora/Mango Rice is made by shredding raw mangoes and adding talimpu/tadka. 
This dish can be made only during the fresh mango season for best reason. This dish can be a good one for lunch boxes or even for a quick dinner.

Preparation Time: 10 minutes 
Cook Time: 10 minutes 
Serves: 3-4

Rice: 1 cup
Mango : 1/2 shredded
Turmeric: 1 teaspoon 
Peanut oil: 2 teaspoons 
Green Chilies: 4 slit
Ginger: 1" piece minced
Curry leaves: 1 sprig 
Salt to taste 

For Tempering:
Peanut oil: 1 tablespoon
Dry red chilies: 2
Chana Dal/Senagapappu: 1 tablespoon
Urad Dal/Minappappu: 1 tablespoon 
Mustard Seeds/Aavalu: 1 teaspoon 


Cook rice with 2 cups of water, a little bit of oil and a pinch of salt.
Take the rice, add oil and turmeric and mix gently. Add shredded mango, salt and mix.
Heat oil for tempering and add ingredients listed for tempering and fry them for 2 minutes until the seeds are golden brown and they splatter.
Add curry leaves, green chilies and ginger and fry for 1 minute. Turn off the stove and add the tempering to the rice. Mix well.
Serve hot or cold.

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