South Indian Raw Mango Rice (Mamidikaya Pulihora)
35 minutes
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About South Indian Raw Mango Rice (Mamidikaya Pulihora)
Experience the vibrant flavors of South India with this refreshing Raw Mango Rice recipe, also known as Mamidikaya Pulihora. This easy-to-make dish is a delightful blend of cooked rice, tangy raw mango, and aromatic spices, perfect for a light lunch or a festive occasion. The unique use of raw mango instead of lemon creates a zesty and unforgettable taste.Originally from Andhra Pradesh, this recipe is a celebration of summer's bounty. The abundance of mangoes makes it a seasonal favorite, ideal for sharing with family and friends. Prepare to be captivated by the irresistible aroma and the burst of sunshine in every bite.This recipe is quick, simple, and incredibly adaptable. Whether you're packing lunches for busy weekdays or hosting a gathering, Raw Mango Rice is a guaranteed crowd-pleaser. Its versatility allows for customization to your liking, making it a perfect dish for both novice and experienced cooks.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Rice
- 2 cup Basmati Rice long-grain rice; cook according to package directions until fluffy and slightly sticky. cool completely before using.
For the Raw Mango Mixture
For the Tempering (Tadka)
- 2 tbsp Vegetable Oil or any neutral oil
- 1 tsp Mustard Seeds rai
- 1 pinch Asafoetida hing
- 1 tsp Urad Dal black, split
- 2 tsp Chana Dal split
- 1 Chili finely chopped, green
- 2 Chilies broken into halves, dried, red
- 2 tbsp Peanuts but adds nice texture, optional, roasted
- 1.5 sprigs Curry Leaves
Instructions
Prepare the Rice
- Cook basmati rice according to package directions. Ensure the rice is fluffy but not mushy. Spread on a plate to cool and separate the grains.
Make the Tempering (Tadka)
- Heat oil in a pan. Add mustard seeds and asafoetida; let the seeds splutter.
- Add urad dal, chana dal, and peanuts. Fry until lightly golden.
- Add green chili, red chilies, and curry leaves. Sauté for about 30 seconds.
Combine and Finish
- Add the grated raw mango, turmeric powder, and salt to the tempering. Stir well to combine the spices and mango.
- Gently fold in the cooled cooked rice. Mix well to ensure everything is evenly distributed.
- Remove from heat and garnish with chopped coriander leaves.
Serve
- Serve the Raw Mango Rice hot. It pairs perfectly with papadums, chips, or raita (yogurt dip).
Recipe Notes
Expert Tips for the Best Raw Mango Rice
- Mango Selection: Choose a firm, ripe raw mango for the best tangy flavor. Adjust the amount of grated mango according to your preferred level of tartness.
- Rice Type: While basmati rice is recommended for its fluffy texture, you can use other long-grain rice varieties.
- Spice it Up: Feel free to add other spices to enhance the flavor profile, such as a pinch of cumin seeds or a few curry leaves to the tempering.
- Make it Ahead: This dish can be made ahead of time and stored in the refrigerator. Reheat gently before serving.
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Recipe Nutrition
Calories: 213kcalCarbohydrates: 22gProtein: 4gFat: 12gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1140mgFiber: 1g
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5 Comments
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This is amazing! Excited to make it.
Looks so incredible! Thank you for sharing.
Such a flavorful dish! Can’t wait to taste it.
I’m in love with this recipe already!
This looks perfect! Thanks for posting.