Andhra style raw mango rice, mamidikaya pulihora is quick, easy and simple to make one pot rice recipe. Perfect recipe to carry in office and school lunch box and also best for picnics. Sour and savory, this green mango rice recipe is my absolute favorite.
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About This Recipe
Whenever I buy firm green raw mangoes which are sour in taste, I either make chutney or pulihora with them. Though these days raw mangoes are available all year around, the ones which which come in summer are tastier and have sharply sour taste.
During summers, raw mango rice is staple in my house. I prepare this often in lunch. This is one quick and easy meals to make.
The good thing about this recipe is, you can even use leftover rice too. If you like variety rice, then you should surely try this amazingly delicious Andhra Style Mamidikaya Pulihora.
Mango Rice | Mamidikaya Pulihora
Andhra style mamidikaya pulihora is simple yet flavorsome one pot recipe recipe. There are many ways of making this recipe. The one I am sharing with you today is super easy with few ingredients.
If you have leftover rice, then it takes just 10 minutes to make this mango rice. You can serve or relish this in breakfast. lunch and dinner. The beauty of mango pulihora is you don’t need any side dish to go with it.
I love adding roasted peanuts or cashew nuts to my pulihora. These add nutrition, crunch, taste and also serve the role of side dish.
Andhra style mango rice aka mango pulihora is one gem of a easy vegan rice recipe. Do try this today!
One Recipe, Many Names
In south India, depending on the place, there are many different names for this raw mango rice. Here are few of them,
Andhra – Mamidikaya Pulihora – Here mamidikaya is Telugu word for mango and pulihora is rice with tadka (tempering).
Telangana – Kairi ke Chawal – Kairi is Hindi word for raw mango and chawal means rice.
Maharashtra – Kairi Bath – Kairi is mango and bhat means rice.
Karnataka – Mavinakayi Chitranna – Mavinakayi means mango and chitranna is rice with seasoning.
Tamil – Mangai Sadham | Manga Sasham – Mangai (Manga) means mango and sadham means rice.
Raw Mango Rice Ingredients
Mango – The total taste of the recipe depends on mango only. Choose green and firm raw mango. Wash the mango thoroughly and cut a small piece of it and taste. If the mango is sour, then only use it in making this rice recipe.
There are different ways, in which you can add mango. You can either cube them or grate them or nicely chop them or grind coarsely and add. I prefer adding grated mango, as it gives nice crunch and taste while eating.
If the mango is not sour, then use it in making any other recipe like aab shola or chutney or salad.
Rice – You can either use freshly cooked rice or leftover rice in making this recipe. If using freshly cooked rice, then spread the rice on a kitchen plate or clean kitchen towel and leave it to cool down completely. We use cooked and completely cooled rice in making this mango rice.
Carrot – Using carrot is optional. But carrot will add nice crunch, color contrast and taste. It also improves the nutritional value of the recipe.
Green Chillies – Adds spice and heat.
Peanuts – Adds crunch and taste, you can even add cashew nuts. I prefer using roasted peanuts.
Tempering – Chana dal, Urad dal, Mustard seeds, Cumin seeds, Curry leaves and dry Red chillies are the ingredients of tempering.
Oil – For tempering the ingredients.
I last posted this recipe in 2011. At that time, I was in Bangalore. When I was clicking these pictures, it suddenly started to rain and I captured this
At the end, I was so hungry, with all the clicking, I ate directly from the bowl and finished it in no time.
- 2 cups cooked Rice
- ¾ cup grated raw Mango
- ¼ cup grated Carrot’s
- ¼ tbsp. Turmeric powder
- 5-6 Green Chillies, slit length-wise
- 2-3 tbsp. roasted Peanuts
- Tempering | Tadka
- ½ tbsp. Mustard seeds
- 1 tbsp. Jeera | Cumin seeds
- 1 tbsp. Urad dal
- 1 tbsp. Chana dal
- 3-4 dry Red chillies
- 10-12 fresh Curry leaves
How To Make Andhra Style Mango Rice (Mamidikaya Pulihora)
- In a heavy bottom skillet, add oil and add one by one the ingredients listed under tempering.
- When curry leaves start to change colour, add green chillies. Fry for 2-3 minutes and add turmeric powder.
- Now add grated raw mango and grated carrots.
- Fry on low flame for 1-2 minutes. Add cooked rice and salt.
- Mix gently and cook covered for 1-2 minutes and turn off the flame.
- Serve warm
- Add 'love' to make this mango pulihora taste 'YUMMY'.
I normally do not add salt while cooking rice. So, if you also do not add or add salt to rice, please adjust accordingly.
Do not grate and keep mango and carrot. It takes just 5 minutes to grate them. Grated carrot and mango will change color, if exposed to air for long time.
Apart from this, the rice should be grainy not mushy for making pulihora.
I prefer using stove-top method for cooking rice. You can pressure cook or microave rice.
I drain the water from rice. This gives me 100% control on cooking the rice till desired time.
In whatever the way, you can rice, once the rice is cooked, spread it on a kitchen plate or clean kitchen towel to cool down.
Spread the rice in a single layer for faster and even cooling.
Storing Mango Rice
Mango rice taste best when relished after it is completely cooled down. Stays good for 10-12 hours depending on the climate.
You can even store the leftover in the fridge. Transfer the leftover pulihora into a clean and dry moisture free air tight container.
Close the lid tightly and place it in fridge. Stays good for 2 days.
Please note, if you are using leftover rice for making this recipe, then I advice you not to store it. For the matter of fact, I have never stored leftover rice pulihora.
Amount Per Serving: Calories: 273Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 226mgCarbohydrates: 37gFiber: 4gSugar: 8gProtein: 8g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.