I had first posted this recipe for Mamidikaya Pulihora, the tangy Mango Rice from Andhra, in 2014 for Ugadi, the Telugu New Year. With the onset of summer, this delicious vegan, gluten-free rice, called Mavinakai Chitranna in Karnataka and Mangai Sadam in Tamil Nadu, is back on the menu and will be so as long as unripe mangoes are available. As a bonus, this recipe can be very easily adapted to a renal diet or kidney diet.
Pulihora just means tangy rice and so you can make it with many a sour ingredient; so you can have have:
- Chintapandu Pulihora: The Classic Andhra Tamarind Rice
- Nimmakaya Pulihora: The Ever-Popular Lemon Rice
- Usirikaya Pulihora: Amla Rice
- Gongura Pulihora: The Andhra Red Sorrel Rice
Of course, then there is this Mamidikaya Pulihora or Mango Rice. This Ugadi, I made this version instead of the regular Tamarind Rice because it is lighter on the stomach and would make good use of unripe mangoes that are just about everywhere.
Just Some Tips That Help Make an Awesome Mango Rice
- Choose mangoes that are dark green and firm. These are most likely to be tangy. Light green mangoes are a bit insipid and won’t give you the sour taste.
- Let the Mamidikaya Pulihora rest for at least 30 minutes. This helps the grated mango assimilate well into the rice.
- Do not cook the grated mango; just add it to the tempering and give it a mix. Frying the raw mango will take away some the the tangy taste and may make it bitter as well.
- We do not heat any Pulihora before and this Mangai Sadam is no exception. Serve it at room temperature.
Adapting the Mamidikaya Pulihora (Mango Rice) for a Renal Diet (Kidney Diet)
A renal diet or kidney diet followed by people suffering from chronic kidney disease requires us to limit sodium and potassium intake. In addition, we also have to watch out for phosphorous content. Thankfully, this mango rice is low on all three and so is a boon for those on a kidney diet.
To make this recipe even more suitable for a renal diet:
- Omit or reduce the salt in it. Use Amchur (Dry Mango Powder) as a replacement. As I have mentioned before in my posts, commercial amchur powder often has salt or black salt in it. So avoid buying it and making my own. I have been told by the dietician at the hospital that (in India) the Everest brand has the pure Amchur.
- Do not use (or reduce) the peanuts, udad dal and chana dal used in the tadka. For a kidney diet, I leave out the udad dal and peanuts while using just a little of chana dal.
Note: I am adapting recipes for a kidney diet based on the advice of the nephrologist and dietician given for the specific dietary needs of my family member. I am not a trained dietician and I would recommend that you ensure that your renal dietician approves of these recipes or then that you ensure that these recipes meet the guidelines prescribed to you.
I have added the nutrition information for the kidney diet version of this Mango Rice Recipe as notes in the recipe card. These values are calculated assuming you do not use salt, udad dal and peanuts
How to Make Mamidikaya Pulihora | Mangai Sadam: The Tangy Andhra Mango Rice
Cooking and Prepping the Rice
- Wash 1.25 cups rice well until the water runs clear.
- Add 2 cups of water to the rice and pressure cook for 3 whistles.
- Let the cooker depressurize and then take the rice out.
- Spread the rice out in a plate or a large basin.
- While the rice is still warm, add 1 tbsp oil (sesame oil preferred), 1/3 tsp turmeric, and salt to taste.
- Mix well and set aside.
Making the Mango Rice
- In a small wok or frying pan, heat 1 tbsp sesame oil till it is hot.
- Add 1 tsp mustard seeds and wait till they crackle.
- After the mustard seeds start to crackle, add 1.5 tsp udad dal and 1 tsp chana dal.
- Fry till the dals are light brown.
- Add 2 to 3 tbsp peanuts and stir-fry till the dals are golden brown.
- Turn the heat to low, and immediately add split 3 to 4 split dried red chillies and a few curry leaves to the tempering. Mix well.
- Stir-fry for a few seconds.
- Turn off the heat.
- Add 1 cup grated mango to the oil and mix well.
- Immediately add the tempering and mango mix to the rice and mix well.
- Adjust the salt, if needed.
- Cover the Mamidikaya Pulihora | Mavinakayi Chitranna | Mangai Sadam and let it rest for at least 15 minutes.
- Serve with papad or cold dahi on the side.
Recipe for Mamidikaya Pulihora: The Andhra Style Raw Mango Rice (Mavinakayi Chitranna | Mangai Sadam)
Mango Rice | Mamidikaya Pulihora | Mangai Sadam | Mavinakayi Chitranna
- 1 Pressure Cooker
- 1 Steel Vessel (1.5 litre capacity to cook rice)
- 1 Large Vessel or Plate (To mix the ingredients in)
- 1 Small Wok or Frying Pan
- 1.25 Cup Rice
- 1 Cup Grated Raw Mango | Mammidikaya | Kairi (~175 gms)
- 1 tsp Turmeric
- 1 tbsp Oil (Sesame Oil Preferred)
- 1 tbsp Oil (Sesame Oil Preferred)
- 1 tsp Rai, Avalu, Mustard Seeds
- 1.5 tsp Udad Dal | Minapa Pappu | Split Black Gram
- 1 tsp Chana Dal | Senaga Pappu | Split Bengal Gram
- 2-3 tbsp Peanuts
- 3-4 Red Chillies
- A Few Curry Curry Leaves
- Salt to Taste
- Wash 1.25 cups of rice and add 2 cups of water to it.
- Pressure cook the rice for 3 whistles.
- When the cooker depressurizes, remove the rice from it.
- Spread the cooked rice in a plate and let it cool a bit.
- To the warm rice, add 1/3 tsp turmeric, 1 tbsp sesame oil, and some salt. Mix well.
- In a large kadhai, heat 1 tbsp sesame oil.
- Add 1 tsp mustard seeds and let them crackle.
- Next, add 1.5 tsp udad dal and 1 tsp chana dal, and stir-fry till the dals are light brown.
- Now, add 2-3 tbsp peanuts and stir-fry till the dals are golden brown.
- Turn the heat down to low.
- Add 2-3 split red dried chillies and a few curry leaves. Stir-fry for a few seconds.
- Turn off the heat.
- Add 1 cup grated mango and mix well.
- Immediately add the mango-tempering mix to the 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.