Spicy Mango Rice (Mamidikaya Pulihora): Authentic South Indian Recipe
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About Spicy Mango Rice (Mamidikaya Pulihora): Authentic South Indian Recipe
Experience the vibrant flavors of South India with this authentic Spicy Mango Rice recipe, also known as Mamidikaya Pulihora. This tangy and spicy dish features raw, green mangoes, aromatic spices, and the creamy sweetness of coconut, creating a delightful balance of textures and tastes. Originating from Karnataka, this recipe is a cherished culinary tradition, perfect for a flavorful brunch or dinner.Unlike many mango recipes that use ripe mangoes, this recipe uses the unique tartness of unripe green mangoes, which are readily available in many South Asian markets. The careful blending of spices and the addition of coconut create a complexity of flavor that is truly unforgettable. It's a surprisingly easy recipe to master, yet delivers an incredibly rewarding taste of authentic South Indian cuisine.This recipe provides a step-by-step guide to preparing this delicious dish, ensuring even novice cooks can achieve perfect results. Prepare to impress your family and friends with the bright colors and exciting tastes of this South Indian gem!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Rice
- 1 cup Basmati Rice
- 2.5 cup Water
- 1 tsp Salt or to taste
- 1 tbsp Clarified Butter ghee
For the Mango-Coconut Paste
For the Tempering
- 3 tbsp Sesame Seed Oil or any neutral oil
- 3 tbsp Peanuts
- 1 tsp Mustard Seeds rai
- 1 tsp Chickpeas chana dal, split
- 1 tsp Gram black, split, urad dal
- 1 pinch Asafoetida hing
- 1/4 tsp Turmeric Powder haldi
- 1-2 Chili dried, red
- 1.5 sprigs Curry Leaves
Instructions
Prepare the Rice
- Soak basmati rice in water for 20 minutes. Pressure cook the rice with 2.5 cups of water, 1 teaspoon of salt, and 1 tablespoon of ghee or oil for 2 whistles. Let the pressure release naturally.
Make the Mango-Coconut Paste
- While the rice is cooking, prepare the paste. Combine the chopped raw mango, shredded coconut, dried red chilies, green chili, sesame seeds, roasted peanuts, and grated jaggery in a blender. Grind into a semi-fine paste.
Prepare the Tempering
- Heat sesame seed oil in a pan. Add peanuts and sauté until lightly browned. Add mustard seeds and allow them to splutter. Add split chickpeas and split black gram; sauté until golden brown.
Combine and Finish
- Add curry leaves, asafoetida, turmeric powder, and dried red chilies to the tempering. Sauté for a minute. Stir in the mango-coconut paste and cook for 3-4 minutes, stirring continuously. Season with salt to taste. Turn off the heat.
Mix and Serve
- Gently fold the cooked rice into the mango-coconut mixture. Mix thoroughly until the rice is evenly coated. If needed, heat the mango rice for 2 minutes. Serve hot with fried papadums, chips, or yogurt.
Recipe Notes
Expert Tips for Perfect Mango Rice
- For a richer flavor, use freshly grated coconut instead of desiccated coconut.
- Adjust the amount of red chilies according to your spice preference. Start with fewer chilies and add more as needed.
- Roasting the peanuts before adding them to the paste enhances their flavor and adds a delightful crunch.
- If the paste is too thick, add a little water to thin it out to your desired consistency.
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Recipe Nutrition
Calories: 1509kcalCarbohydrates: 59gProtein: 26gFat: 135gPolyunsaturated Fat: 40.5gMonounsaturated Fat: 81gSodium: 3420mgFiber: 12gSugar: 4g
Nilu Rastogi
Articles: 22
13 Comments
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This is fantastic! Thank you for sharing.
Absolutely scrumptious! Thanks for the recipe.
Superb
Nice
Nice
Awesome
Wow
Amazing presentation
Excellent
Nice recipe
Lovely recipe
Looks so delectable! Thanks for posting.
Yum! This recipe is a must-try.