Ingredients
- Raw Mango: 1 large, peeled and grated or chopped into small pieces
- Rice: 1 cup (cooked and cooled)
- Oil: 2 tablespoons
- Mustard seeds: 1 teaspoon
- Cumin seeds: 1/2 teaspoon
- Black gram (Urad dal): 1 tablespoon
- Bengal gram (Chana dal): 1 tablespoon
- Green chilies: 2, slit
- Dried red chilies: 2-3
- Curry leaves: 10-12
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon (adjust to taste)
- Tamarind pulp: 1 tablespoon
- Salt: To taste
- Jaggery (optional): 1 teaspoon (for a slight sweetness)
- Peanuts: 2 tablespoons (roasted)
- Coriander leaves: For garnish
Instructions
Step 1: Prepare the Rice
- Cook the rice and let it cool completely. It’s best to use slightly cooled rice for making pulihora so it doesn’t become mushy.
Step 2: Make the Tempering
- Heat oil in a pan and add mustard seeds. Let them splutter.
- Add cumin seeds, urad dal, chana dal, dried red chilies, and sauté for a minute until the dal turns golden.
- Add green chilies, curry leaves, and turmeric powder. Stir well.
- Add the grated or chopped raw mango and cook for 3-4 minutes until it softens slightly.
- Add red chili powder, tamarind pulp, and salt. Mix well and cook for 5 minutes, letting the mango absorb the spices.
- Optionally, add jaggery for a slight sweetness to balance the tanginess of the mango and tamarind.
Step 3: Combine with Rice
- Add the tempering mixture to the cooked and cooled rice.
- Mix gently so the rice is well coated with the tangy mango-spice mixture.
- Add roasted peanuts for crunch and garnish with fresh coriander leaves.
“Mamidikaya Pulihora is more than just rice—it’s a burst of summer, a perfect balance of tangy, spicy, and just the right touch of sweetness, all in one bite!”
