Raw Mango Rice/ Mamidi Kaya Pulihora

Name: Raw Mango Rice/ Mamidi Kaya Pulihora
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 3 cups long grain cooked white rice (each grain should be separate); 1 1/2 cups grated raw green mango (remove skin); 2 tablespoons roasted peanuts; 2 tablespoons roasted cashewnuts halved; 1/2 teaspoon salt or to taste; For tempering; 1 tablespoon coconut oil; 1 teaspoon mustard seeds; 1 tablespoon chana dal; 1 tablespoon split black gram dal; 2 dry red chillis; 2 green chillies slitted; 1 inch grated ginger (optional); 1/4 teaspoon asafoetida; 1/4 teaspoon turmeric powder; 15 curry leaves; 1 teaspoon grated coconut for the garnish

Sanchita Mittal @sm_thechef

Delhi

#RawMango
A South Indian rice delicacy, which is healthy and full of flavours unlike most pulaos and biryanis which call for a generous amount of oil or ghee.
The main ingredient in this rice dish is raw mango which lends it a tangy flavour and is balanced with a fragrant tempering of dals, chillies , curry leaves and a generous amount of cashews and peanuts.

Sanchita Mittal @sm_thechef

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Ingredients

25 minutes

3 servings

3 cupslong grain cooked white rice (each grain should be separate)
1 1/2 cupsgrated raw green mango (remove skin)
2 tablespoonsroasted peanuts
2 tablespoonsroasted cashewnuts halved
1/2 teaspoonsalt or to taste
For tempering
1 tablespooncoconut oil
1 teaspoonmustard seeds
1 tablespoonchana dal
1 tablespoonsplit black gram dal
2dry red chillis
2green chillies slitted
1 inchgrated ginger (optional)
1/4 teaspoonasafoetida
1/4 teaspoonturmeric powder
15curry leaves
1 teaspoongrated coconut for the garnish

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Steps

25 minutes

1

Heat coconut oil in a heavy bottomed pan and add the mustard seeds, asafoetida and curry leaves.
2

Once they splutter, add the chana dal and urad dal and let them turn brown on medium flame.
3

Now add the red chillies, green chillies grated ginger and turmeric powder.
4

Sauté for few seconds and add the grated mango and stir fry it for 3-4 minutes.
5

Add the roasted peanuts and cashewnuts and simmer the flame.
6

Add the cooked white rice, sprinkle salt and mix well till the tempering is well blended with the rice.
7

Adjust the seasonings, garnish with grated coconut and serve hot with pachadi of your choice.