Mango Pulihora

Quick Info

• Prep: 15 mins
• Cook: 15 mins
• Servings: 4

Ingredient Substitutes

• Raw mango ? Lemon juice or tamarind pulp
• Sesame oil ? Peanut oil

Ingredients

• 2 cups cooked rice (cooled)
• 1 cup raw mango, grated
• 2 green chilies, slit
• 2 dried red chilies
• 1 tbsp chana dal
• 1 tbsp urad dal
• 2 tbsp peanuts
• 1 sprig curry leaves
• 1 tsp mustard seeds
• 1/4 tsp turmeric powder
• 2 tbsp sesame oil
• Salt to taste

Instructions

1. Cook rice and let it cool slightly.
2. Heat oil in a pan, add mustard seeds and let them splutter.
3. Add chana dal, urad dal, peanuts, fry until golden.
4. Add curry leaves, green chilies, red chilies, turmeric; saut' briefly.
5. Stir in grated raw mango, cook for 1-2 minutes.
6. Mix this into cooled rice with salt.
7. Rest 15 minutes before serving for flavors to meld.
8. Serve as prasadam or part of a festive meal.

Tips & Variations

Choose firm, sour raw mangoes for best taste | Do not overcook mango gratings; they should remain tangy | Sesame oil enhances Andhra flavor | Adjust mango quantity based on sourness | Best consumed same day

You will love it

Mango Pulihora, or mamidi pulihora, is a seasonal Andhra delicacy prepared during summer when raw mangoes are abundant. Cooked rice is mixed with saut'ed raw mango gratings, curry leaves, green chilies, and tempered spices like mustard seeds, chana dal, urad dal, and peanuts. The result is a tangy, mildly spicy, and refreshing dish that captures the essence of Andhra summer festivals and is often offered as prasadam.

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