Wednesday, April 19, 2006

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
One pan

  • 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).
  • Serve!


wheresmymind said...

Are Indian Chili's super hot?

Luv2cook said...

Hmm...yes they are kinda hot..but since I didn't chop them fine, just made a slit down the middle and cut them into only 2 pieces, they were not very hot. Also they fried up in the oil, nice and crispy so they were yummy with the rice.. :)

You can very well avoild them if needed...

BDSN said...

wow...mouthwatering picture..wish i could taste it ...

Indira said...

Hi LC, your picture of pulihora looks much better than the one in my blog. :)

You've added ginger, I think that's the only major difference in our preparations.

By adding the slit chillies, if someone who can't tolerate that kind of chilli hotness, can easily pick them out and remove. I think that's the main advantage of adding slit whole chilies to minced chillies. Also for the taste, ofcourse.
My two cents. :)

Luv2cook said...


True. Just the ginger and the coriander powder is the difference. I made it the way mom makes it and after I started blogging I have discovered that my mom cooks a lot of dishes Rayalaseema style (we are from Telangana) :). Blogging has been teaching me things every single day!

Santhi said...

Ahhhhh...You did find raw mangoes finally......

I got some yesterday too.
This is going to be my dinner.

Lakshmi said...

the foto is really mouthwatering.

Genevieve said...

Yes! I am so happy to see mangoes back in our lives. This looks like recipe I have to try - I love fruits, nuts, and chillis.

Lera said...

Nice Recipe with Mango and ginger flavour .

piriyamudan amma said...

looks nice. Got to try this one.

Tanuja said...

Mee mamidikaya pulihora channa bhagundi L2c.

My version is also same only difference is the coriander powder next time adi try chestanu.

Vineela said...

Hi LC,
Nice to see your recipe with mouthwatering photo.Really,we miss those mangoes(Banganapalli).