I had first posted this recipe for Mamidikaya Pulihora | Mavinakai 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 Mamidikaya Pulihora (Andhra Style Raw Mango Rice); this variation of pulihora that uses raw mangoes. 🙂
How to Make Mamidikaya Pulihora | Mavinakayi Chitranna | Mangai Sadam
- Cooking the Rice
- Wash the rice well until the water runs clear.
- Add 1.75 cups 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 Mamidikaya Pulihora | Raw Mango Rice | Mavinakayi 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.
Recipe for Mamidikaya Pulihora | Mavinakayi Chitranna | Mangai Sadam | Andhra Style Raw Mango Rice
Mamidikaya Pulihora | Mavinakayi Chitranna | Mangai Sadam
- 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
Cooking the Rice
- Wash and add 1.75 cups of water to the rice.
- Pressure cook the rice and let it cool.
Making the Tempering
- 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.