Mamidikaya Pulihora

A spicy and sour rice dish with raw mango
Ingredients - Serves 3-4
  • 1½ cup grated raw mango, packed
  • 1½ cups uncooked long-grain rice
  • 3-4 green chillies, slit lengthwise (adjust based on your spice/heat tolerance)
  • 1 tbsp split chickpeas (chana dal)
  • 2 tsp black gram (urad dal)
  • 4-5 dried red chillies, broken into small pieces
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • 1 tsp turmeric powder
  • a pinch of asafoetida (hing)
  • 2 tbsp oil
  • Salt, to taste
  1. Cook the rice separately
  2. An {electric rice cooker} can be useful
  3. Spread out on a large tray to cool. This will also keep the grains separate
  4. Heat the oil in a large saucepan. Fry the split chickpeas (chana dal) and black gram (urad dal) until slightly brown. Add the dried red chillies and mustard seeds
  5. When the mustard seeds start to splutter, add the curry leaves, green chillies and asafoetida (hing)
  6. Once the curry leaves wilt, mix in the raw mango, turmeric and cooked rice.
  7. The sourness of the dish will depend on the sourness of the raw mango. Reduce the amount to 1 cup if the mangoes you have are too sour
  8. Turn off the heat, season with salt and mix well. Serve hot
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