Raw Mango Rice/ Mamidikaya Pulihora

Raw Mango rice or Mamidikaya Pulihora is a seasonal dish made in the beginning of the summer when the raw mangoes are available. Its tangy with slight notes of sweetness from the mangoes and tempered with bursting flavors of mustard seeds, cumin seeds, lentils and fresh curry leaves. This is a dish you cannot miss during the raw mango season, and I promise you it will be mouth-wateringly delicious!

Mango pulihora is a wonderful variation to traditional pulihora made with tamarind paste. Its tangy yet has fruity flavors of mango which is a perfect combination. It’s served as a side dish or a part of a meal rather than a complete meal, but we love to eat it as is! Pulihora is usually made during festivals or special occasions and is served as a part of a meal with daddojanam(Tempered curd rice), garelu(Medu Vada), boorelu, etc.

Is Mango pulihora healthier than tamarind pulihora?

Yes! Mango pulihora has the whole raw fruit in there which is packed with essential nutrients, Vitamin C and antioxidants. Its rich in fiber and packed with nutrients. You can benefit a lot from including this recipe to your diet.

What are the ingredients used to make this Mamidikaya Pulihora?

• Raw mango: Obviously! Kaya in telugu means raw fruit and pandu means ripened fruit. So, you need a raw mango/ mamidikaya that is super raw and super tangy, so make sure to pick green and hard ones and taste the mango before making the pulihora.
• Rice: I use plain Sona Masoori white rice for my pulihora, you can use Basmati or Brown rice if you like. In my opinion, plain white sona masoori rice absorbs the flavors of mamidikaya better than the hard brown rice or the aromatic basmati rice.
• Green chilies: For the spice. Spice goes well with the tanginess of the mango. Add as many green chilies as you can handle.
• Curry leaves: Oh my god, yes! You cannot make pulihora without curry leaves. It adds a unique freshness to the dish.
• Turmeric: Yes, and lots of it! Turmeric adds a beautiful color to the pulihora, so don’t skip it!
• Nuts: I love adding peanuts and cashews to my pulihora. No matter how many peanuts I add, my husband ends up picking and eating them all in couple hours, LOL! So, I add a lot, but you really don’t need to add as many.
• Tempering ingredients: I use dried red chilli, chana dal, split urad dal, mustard seeds, cumin seeds. Hing/Asafetida is usually added to all pulihoras, but it is optional.

How to make the Mamidikaya Pulihora?

Its super duper easy! If you know me, I pick the most convenient dishes ever and make it super easy. Anyhoo, coming to the recipe, here it goes:

1. First, cook your rice using any method you usually do. I use instant pot for my rice, 2 cups of rice with 3 1/2 cups water in Manual/Pressure cook mode for 6 minutes. If you use a rice cooker for rice, feel free to do so! Let the rice cool down to room temperature.
2. Peel and grate the mango. Make sure to taste it first to check if its tangy.
3. In a wide pan, add peanuts, dried red chilies, chana dal, split urad dal, mustard seeds and cumin seeds and sauté till the peanuts are roasted and chana dal is browned. Add cashews and sauté for a minute.
4. Add Curry leaves, sliced green chilies and grated raw mango and sauté for a couple minutes.
5. Add turmeric, salt and cook the mango till its soft, for about 3-5 minutes. Add cooked rice and mix thoroughly. Adjust salt if needed.

A few things to remember before making the Mango pulihora:

If you like more raw mango recipes, check these out:

If you like more pulihora recipes, check out these:

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