Mamidikaya Pulihora ~ Raw Mango Rice

Pulihora is a traditional South Indian rice preparation usually made with lime juice or tamarind paste. When raw mangoes are in season, grated mango is used. It is a very common preparation during summers when mangoes are abundant.

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I mixed raw grated mango to cooked rice and then mixed the tempting to the rice. Grated mango can be sautéed in the tempting for a minute or two and stored in the fridge for a longer periods of time, though I never made it. To prepare pulihora, sautéed mango grate is mixed with rice. There is no need to do tempering again but if one wishes, they can do so.

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Serves: 1

Measuring cup used is the one that comes with the rice cooker

  • 1 cup Rice
  • 1 ¾ cups Water
  • ½ Raw Green Mango, peeled and grated (about 1 ½ – 2 cups of moderate to loosely packed mango grate)
  • Pinch of Turmeric
  • ½ – ¾ tsp. Salt (adjust to taste and also mind you I added additional ¼ tsp. when tempering)
  • Cilantro chopped (opt)


  • 3 tsp. Oil
  • ⅛ tsp. Mustard Seeds
  • ⅛ tsp. Cumin
  • 3 – 4 Curry Leaves
  • 3 Green Chilies slit length wise and cut into 2-3 pieces (Can use ½ green chilies and ½ red chilies or only red chilies)
  • ¼ tsp. Salt
  • 1 ½ – 2 tbsp. Peanuts
  • ⅛ tsp. Turmeric


  • Cook rice in a rice cooker using 1 ¾ cups water and let it cool. I used a rice cooker but rice can be cooked in a saucepan or in a pressure cook.
  • Peel and grate mango. I cut the mango into pieces and put it in the food processor. Some mangoes have a well formed pit and very raw mangoes have a tender pit which can be cut with a knife. For these mangoes, cut the mango in half or into quarters, remove the seed and discard.
  • Once the cooked rice cools, add grated mango, turmeric, salt and mix well. Taste the rice and adjust grated mango and salt.
  • If using cilantro, add it to the rice and mix. Cilantro can be added now or after poring the tempering over the rice.
  • For the tempering, heat oil in a pan. Add mustard seeds, cumin and let the seeds splutter.
  • Add peanuts, green chilies, curry leaves, salt and sauté until peanuts are roasted. This would take 1 ½ – 2 minutes.
  • Add turmeric and turn off the flame.
  • Add the tempering to rice and mix well.
  • Serve the pulihora with shorva or serve it as it is.


  • I mixed raw mango to cooked rice. Some people saute mango grate for few seconds in the tempering. With the remaining ½ mango, I grated it and did a tempering just as above. Once the peanuts were roasted, I added grated mango and cooked it for few minutes. This was stayed for almost 3-4 days in the refrigerated.

This day in 2008: Spinach Rice, Onion Raita and Poni Annam
This day in 2014: Girdle ~ Griddle Scones

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65



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