Mamidikaya Pulihora | Mavinakayi Chitranna | Mangai Sadam
Mamidikaya Pulihora is a tangy rice made in Andhra Pradesh made with raw mangoes. Also called Mavinakayi Chitranna in Kannada and Mangai Sadam in Tamil, this one dish meal celebrates tangy unripe mangoes in all their glory.
Ingredients
- 1 Cup Rice
- 1 Cup Grated Raw Mango | Mammidikaya | Kairi
For Tempering
- 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
Instructions
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.
Notes
Tips:
- 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.