Mango pulihora/ Mamidikaya pulihora/ Mangai Sadam- is a lip-smacking

experience with rice and raw mango. 

mango pulihora

Pulihora is one of the traditional recipes from south India. The main ingredients in pulihora are sourness, spice, and tadka flavor. Pulihora tastes best when eaten after an hour or two. That is why most of the south Indians prefer carrying pulihora during travel or for picnics. Mango rice is super quick to make and perfect for easy lunch. I still remember how my mom used to pack this for lunch when mangoes are in season. 

Few tips for making the best mango pulihora:

  • Always use firm green mango and it should taste sour but not sweet.
  • When you cut the raw mango the inner flesh should be white. By chance, if it is orange don’t use it for this recipe. 

Mango rice

  • While making any variety pulihora always cool down the rice by spreading it on a plate or wide bowl. 

instant pot rice

  • Any variety of rice can be used, I’m using sona masoori rice for this recipe. Sona masoori needs 2 cups of water for a cup of rice whereas basmati rice needs 1.25  cups of water for 1 cup of rice.
  • Sauteeing mango changes the flavor, I prefer adding the raw grated mango. 
  • Jeera methi powder gives a nice flavor to the rice. Dry roast 2 tbsp cumin seeds and 1tbsp fenugreek seeds separately.  After they cool down, mix both, and make powder. Store it in an airtight container.

How to make Mango rice/ Mango pulihora:

  • Take a raw mango, wash it, and peel it. Cut the mango in large pieces from each side and grate it. 

Raw mango pulihora

  • Wash a cup of rice and drain the water. Repeat this step for least 2 times.
  • Add rice in the instant pot liner. Add enough water for cooking the rice. 
  • Set the instant pot on MANUAL (or) PRESSURE COOK for 8 minutes and quick release. 
  • Spread the rice on a plate and let it cool completely.

cooking white rice in instant pot

TEMPERING FOR MANGO PULIHORA:

  • Pour oil in a pan over medium heat. Add peanuts, channa dal ( Skip it if you don’t like crunch on every bite), cook them until they turn into light brown color.
  • Next add mustard seeds, cumin seeds, green chili, curry leaves, turmeric, hing or asafoetida. 

tadka for pulihora

  • Add tempering on rice, grated mango, salt, Jeera methi powder, and mix it thoroughly. Serve it.

mamidikaya pulihora

More recipes:

MANGO RASAM

KAKARAKAYA PULUSU | BITTER GOURD GRAVY

SPINACH DAL

HYDERABADI BAGARA BAINGAN

Mango Pulihora

Mango pulihora/ Mamidikaya pulihora/ Mangai Sadam- is a lip-smacking experience with rice and raw mango.
Print Recipe
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

Ingredients

  • Rice - 1 cup
  • Raw mango - 1/2 cup Quantity of mango depends on sourness, adjust the measurement with 1/4 cup

Tempering

  • Mustard seeds - 1/8 tsp
  • Cumin seeds - 1/8 tsp
  • peanuts - 2 tbsp
  • chana dal - 1/2 tbsp
  • Green chili - 5
  • Salt - As per your taste I added 1 tsp
  • Jeera methi powder - 1/4 tsp

Instructions

HOW TO MAKE MANGO RICE/ MANGO PULIHORA:

  • Take a raw mango, wash it, and peel it. Cut the mango in large pieces from each side and grate it.
  • Wash a cup of rice and drain the water. Repeat this step for least 2 times.
  • Add rice in the instant pot liner. Add enough water for cooking the rice.
  • Set the instant pot on MANUAL (or) PRESSURE COOK for 8 minutes and quick release.
  • Spread the rice on a plate and let it cool completely.

Tempering:

  • Pour oil in a pan over medium heat. Add peanuts, channa dal ( Skip it if you don’t like crunch on every bite), cook them until they turn into light brown color.
  • Next add mustard seeds, cumin seeds, green chili, curry leaves, turmeric, hing or asafoetida.
  • Add tempering on rice, grated mango, salt, Jeera methi powder, and mix it thoroughly.

Notes

FEW TIPS FOR MAKING THE BEST MANGO PULIHORA:
  • Always use firm green mango and it should taste sour but not sweet.
    When you cut the raw mango the inner flesh should be white. By chance, if it is ripen don’t use it for this recipe.
Mango rice
  • While making any variety pulihora always cool down the rice by spreading it on a plate or wide bowl.
  • Any variety of rice can be used, I’m using sona masoori rice for this recipe. Sona masoori needs 2 cups of water for a cup of rice whereas basmati rice needs 1.25 cups of water for 1 cup of rice.
  • Sauteeing mango changes the flavor, I prefer adding the raw grated mango.
  • Jeera methi powder gives a nice flavor to the rice. Dry roast 2 tbsp cumin seeds and 1 tbsp fenugreek seeds separately. After they cool down, mix both, and make powder. Store it in an airtight container.
Servings: 2
Author: Fashion chef in kitchen

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