Ugadi, the Telugu New Year, is round the corner. It is also new year for Kannadigas (Yugadi), Maharashtrians (Gudi Padwa), Sindhis (Cheti Chand) and Kashmiri Hindus (Navreh).As with all Indian festivals, food is an integral part of the Ugadi celebrations. While Ugadi Pachadi takes centrestage on this day, no Andhra celebration is ever complete without Pulihora. You can make Pulihora with many a sour ingredient; Tamarind, Lemon, or even Gongura. With summer upon us, there are raw mangoes all around and I decided to make Mammidikaya Pulihora; this variation of pulihora that uses raw mangoes. 🙂
How to Make Mammidikaya Pulihora
Time: 45 Minutes
- Rice – 1 Cup
- Raw Mango – 1 Large
- Rai/Mustard Seeds – ½ tsp
- Udad Dal/Split Black Gram – ½ tsp
- Chana Dal/Split Green Gram – ½ tsp
- Peanuts – ¼ cup
- Turmeric – ½ tsp
- Curry Leaves – 10-12
- Red Chillies – 4 to 5
- Salt – To taste
- Til/Gingelly Oil – 2 tbsp
- Cook rice as usual.
- Spread warm rice out in a plate.
- Drizzle about 1 tbsp oil on the rice.
- Mix well.
- Add salt, turmeric, and curry leaves to the rice.
- Mix well.
- Peel and grate the mango.
- Heat the remaining oil till it is medium hot.
- Add mustard seeds to it.
- When the mustard seed sputter, add Udad dal and Chana dal.
- Fry till light brown.
- Add peanuts and fry till they start to split.
- Add split red chillies and fry for a few seconds.
- Add the grated mango and fry for about a minute.
- Add to the rice and mix well.
- Enjoy Mammidikaya Pulihora warm or at room temperature.
- The mango must be khatta/tangy or the Mammidikaya Pulihora will be bland.
- Do not fry the grated mango too much or it will lose its flavour.
- If you like your food spicy, crush the fried red chillies before mixing in rice.