I had first posted this recipe for Mammidikaya Pulihora | Mavinikai Chitranna | Mangai Sadam in 2014 for Ugadi, the Telugu New Year. I am updating it today with pics for the step-by-step process of making this delicious tangy rice.
Pulihora just means tangy rice and so you can make it with many a sour ingredient; so you can have have Chintapandu Pulihora (Andhra Tamarind Rice), Lemon Rice (Nimmakaya Pulihora), Usirikaya Pulihora (Nellikai Sadam | Amla Rice) or even Gongura Pulihora. With summer upon us, there are raw mangoes all around and I decided to make Mammidikaya Pulihora (Andhra Style Raw Mango Rice); this variation of pulihora that uses raw mangoes. 🙂
How to Make Mammidikaya Pulihora | Mavinikai Chitranna | Mangai Sadam
Mammidikaya Pulihora is a tangy rice made in Andhra Pradesh made with raw mangoes. Also called Mavinikai Chitranna in Kannada and Mangai Sadam in Tamil, this one dish meal celebrates tangy unripe mangoes in all their glory.
- 1 Cup Rice
- 1 Cup Grated Raw Mango | Mammidikaya | Kairi
- 2 tbsp Oil Sesame Preferred
- 1 tsp Rai, Avalu, Mustard Seeds
- 2 tsp Udad Dal | Minapa Pappu | Split Black Gram
- 2 tsp Chana Dal | Senaga Pappu | Split Bengal Gram
- 2-3 tbsp Peanuts
- 3-4 Red Chillies
- 8-10 Curry Leaves
- 1 tsp Turmeric
- Salt to Taste
Wash and add 1.75 cups of water to the rice.
Pressure cook the rice and let it cool.
In a large kadhai, heat the oil.
Add mustard seeds and let them crackle.
Add udad and chana dal.
Stir-fry till the dals are light brown.
Add the peanuts and stir-fry till they start to pop.
Turn the heat down to low.
Add the split red chillies and curry leaves. Stir-fry for a few seconds.
Turn off the heat and add turmeric to the oil, and mix well.
Add the grated mango and salt to the tempering and mix well.
Add the cooled rice and mix well.
Cover and let the Mammidkaya Pulihora | Mavinikai Chitranna | Mangai Sadam rest and absorb all the flavours.
Serve with some papad, fryums, or just plain cold dahi.
- 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.
Recipe with the Step-by-Step Instructions to Make Mammidikaya Pulihora | Mavinikai Chitranna | Mangai Sadam | Andhra Style Raw Mango Rice
- Cooking the Rice
- Wash the rice well until the water runs clear.
- Add 1.75 cps of water to the rice and pressure cook for 3 whistles.
- Let the cooker cool and then spread the rice out on a plate to dry up a bit.
- Set aside.
- Making the Raw Mango Rice
- In a large enough kadhai, heat the oil till it is medium hot.
- Add mustard seeds to it.
- When the mustard seeds splutter, add the udad dal and chana dal.
- Fry till the dals are light brown.
- Add peanuts and fry till they start to split.
- Turn the heat down to low, and add split red chillies and curry leaves to the oil.
- Stir-fry for a few seconds.
- Turn off the heat.
- Add the turmeric to the oil and mix well.
- Add the grated mango and salt, and mix well.
- Add to the rice and mix well.
- Let the Mammidikaya Pulihora | Raw Mango Rice | Mavinikai Chitranna | Mangai Sadam rest for at least 15 minutes.
- Serve with papad or cold dahi on the side.
- The mango must be sour or this rice will be bland.
- Do not fry the grated mango or it will lose its flavour.
- If you like your food spicy, crush the fried red chillies before adding in the rice.