Mango Pulihora - Mamidikaya Pulihora
This is my first mango post of the year! YAY. I am so excited. If I was asked to pick one fruit to take with me to live on a deserted island, I would most definitely pick Mango. When I was in India, in the summer months, we practically lived on Mangoes. There used to be days where every dish cooked for lunch/dinner had a hint of mango in it - starting from drinks, to main course to dessert because of the abundance of the mangoes. Sadly, it is not the case here. I bought raw mangoes at over 2 dollars a pound here :( and it does not take a lot of mangoes to put a hole in the pocket.
Indira of Mahanandi has blogged about this recipe before. My recipe is akin to hers except for a few minor changes. Back home in India, this pulihora is made for the first time that particular year on Ugadi day. It so happened way back when that raw mangoes appeared in the markets only a day or prior to Ugadi but in these days, you see them a lot earlier than that. But my mom tries to keep the tradition alive by NOT cooking anything with raw mangoes before Ugadi even though the rest of the family wasn't fair :).
Here goes the recipe..
- 2 cups cooked rice - with grains seperate (I used sona masuri)
- 1 to 11/2 cups peeled, grated mango
- 5-6 Indian green chilis - slit lengthwise
- 2-3 broken red chili pieces
- 1 tbsp ginger grated/chopped fine
- 1/4 cup broken cashew pieces
- 1/4 cup raw peanuts
- 1 tbsp chana dal soaked in hot water for 5-10 minutes
- 1 tsp mustard seeds
- 1 tsp jeera seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 sprig curry leaves
- 2-3 tbsp extra virgin olive oil/any other oil you prefer
- one handful chopped cilantro (optional)
- salt to taste
- Put the pan on medium heat. Add the oil.
- Add the slit green chilis and the red chilis. After about 30 seconds, add the curry leaves, ginger and the cashews. After about another 30 seconds, add the raw peanuts. Fry this until the cashews and peanuts are slighly golden brown. Add the soaked chana dal. Fry for another 30 seconds.
- Add the mustard seeds and the jeera seeds. After they splutter, add the turmeric powder. Stir well.
- Add salt and coriander powder, stir. Add the grated mango, chopped cilantro and fry by stirring for another 1-2 minutes. Turn off the heat.
- After this mixture cools down until you can handle, mix it with the cooked white rice. Use your hands so the mixture gets incorporated well with the rice (wear food-safe gloves to avoid the yellow color on your hands).