Name: Raw Mango Rice with Tips | Mamidikaya Pulihora | Mavinakayi Chitranna
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Mango grate – 1 cup full; Rice – 2 cups; Water – Required Qty.; Oil – 4 tbsp.; Mustard seeds – ½ tbsp.; Peanuts – ½ cup.; Chana dal – 2 tbsp.; Green chillies – 4 No.; Dry red chillies – 5 No. (small size); Curry leaves – 2 tbsp.; Asafetida – a pinch; Turmeric powder – ¼ tbsp.; Salt – 1 tbsp.; Coriander leaves – 1 tbsp. to garnish.

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Raw Mango Rice or Mamidikaya Pulihora is one of the simple South Indian recipes made with raw mango, rice and few spices.

Unlike lemon pulihora, even this looks yellowish colour obtained by adding little turmeric powder. Although lemon version can be made in all seasons, Mango version becomes special as they are available only during the summer season.

Raw Mango rice tastes great only when its mix is fresh, but still, we can refrigerate and mixed with rice in the later period. Although it’s very simple to make, sometimes I make this mix during the night and refrigerate to next day.

If you like to add crunchy, tangling and spicy flavour to Mavinakayi Chitranna, we can adjust peanuts, chana dal, amount of mango pulp and chillies.

The name Mamidikaya Pulihora itself says that this is Telugu or Andhra Recipe which is a perfect rice recipe for your lunch box.

TIPS to make perfect Raw Mango Rice or Mamidikaya Pulihora:

When cooking rice, lower the quantity of water or add 1 tbsp. of oil to get grainy rice.
In order to enhance the flavour of this recipe, we can add ghee at the end of the recipe.
To have crunchy flavour, add a generous quantity of peanuts and chana dal.
In order to grate mango, we should choose a fibre-free variant.
In order to enhance the flavour of this recipe, we can add sesame seed powder or coconut grate.

Raw Mango Rice with Tips | Mamidikaya Pulihora | Mavinakayi Chitranna

Raw MangoRice or Mamidikaya Pulihora is one of the simple South Indian recipes made with raw mango, rice and few spices.

Course Main Course

Cuisine Andhra, Indian

Keyword Mamidikaya Pulihora, Raw Mango Rice

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Calories 640 kcal

Author Uppada Lakshmi

Ingredients

Mango grate – 1 cup full
Rice – 2 cups
Water – Required Qty.
Oil – 4 tbsp.
Mustard seeds – ½ tbsp.
Peanuts – ½ cup.
Chana dal – 2 tbsp.
Green chillies – 4 No.
Dry red chillies – 5 No. small size
Curry leaves – 2 tbsp.
Asafetida – a pinch
Turmeric powder – ¼ tbsp.
Salt – 1 tbsp.
Coriander leaves – 1 tbsp. to garnish.

Instructions

Clean and cook rice by adding water in ratio rice: water = 1:2.
If you are cooking in an electric cooker, above ratio works, if you do not like to use starch then add extra water and check rice granules and remove starch.
Peel and remove the skin of the mango and grate in a medium-size greater. Put in a bowl, keep aside.
Cool cooked rice by transferring to another wide vessel, spread rice so that you get loose rice.
While rice is being cooled, put another pan and add oil in it.
When oil turns hot, add peanuts, mustard seeds, chana dal, green and dry red chillies.
Mix well and roast for a minute. Add curry leaves, asafetida, mango grate, salt and turmeric powder.
Stir and mix all ingredients and cook on medium flame till mango mix is cooked.
When the above mix is done, transfer to rice and mix well by adding batch-wise mixture as rice may become sour.
Taste the rice, if needed add more mango mix or else keep aside.