Mango Pulihora, also known as Mango Rice, is a tangy and slightly spicy South Indian rice dish made with raw mango. It's quick to prepare, flavorful, and perfect for lunch or as a festive dish. The combination of sour raw mango, aromatic spices, and rice creates a delightful dish that is both comforting and refreshing.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cook the rice and spread it on a plate to cool, ensuring the grains stay separate.
In a pan, heat oil on medium flame.
Add mustard seeds and let them splutter.
Add cumin seeds, dry red chilies, and peanuts. Fry until the peanuts turn slightly golden.
Add green chilies and curry leaves. Sauté for about 30 seconds.
Add grated raw mango, turmeric powder, and salt. Cook for 2–3 minutes, ensuring the mango is not overcooked.
Add the cooked rice and mix gently to coat the rice with the mango mixture.
Garnish with chopped coriander if desired. Taste and adjust salt as needed.
Use sour raw mango for the best flavor.
You can add cashews along with peanuts for extra crunch.
A pinch of asafoetida (hing) in the tempering adds a great aroma.
Can I use leftover rice for this recipe?
Yes, leftover rice works perfectly for Mango Pulihora. Just ensure the rice is cooled and the grains are separate.
What type of mango should I use?
Use sour raw mango for the best tangy flavor. Avoid ripe mangoes as they are sweet and won't provide the desired taste.
Can I skip peanuts or replace them?
Yes, you can skip peanuts or replace them with cashews for a different texture and flavor.
How do I prevent the rice from becoming mushy?
Ensure the rice is cooked properly and cooled before mixing. Spreading it on a plate helps keep the grains separate.
Can I make this dish ahead of time?
Yes, Mango Pulihora can be made ahead of time and stored in the refrigerator for up to a day. Reheat gently before serving.
