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.
I mixed raw grated mango to cooked rice and then mixed the tempting to the rice. Grated mango can be sautΓ©ed 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, sautΓ©ed mango grate is mixed with rice. There is no need to do tempering again but if one wishes, they can do so.
Serves: 1
Measuring cup used is the one that comes with the rice cooker
Ingredients:
- 1 cup Rice
- 1 ΒΎ cups Water
- Β½ Raw Green Mango, peeled and grated (about 1 Β½ β 2 cups of moderate to loosely packed mango grate)
- Pinch of Turmeric
- Β½ β ΒΎ tsp. Salt (adjust to taste and also mind you I added additional ΒΌ tsp. when tempering)
- Cilantro chopped (opt)
Tempering:
- 3 tsp. Oil
- β tsp. Mustard Seeds
- β tsp. Cumin
- 3 β 4 Curry Leaves
- 3 Green Chilies slit length wise and cut into 2-3 pieces (Can use Β½ green chilies and Β½ red chilies or only red chilies)
- ΒΌ tsp. Salt
- 1 Β½ β 2 tbsp. Peanuts
- β tsp. Turmeric
Preparation:
- Cook rice in a rice cooker using 1 ΒΎ 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 sautΓ© until peanuts are roasted. This would take 1 Β½ β 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.
Suggestions:
- I mixed raw mango to cooked rice. Some people saute mango grate for few seconds in the tempering. With the remaining Β½ 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
Harini-Jaya R says
It is a regular fare specially for Ugadi. Love it.
cookingwithsapana says
I have never tried raw mango in rice.This looks too tempting,bookmarked.
Srivalli says
So beautifully clicked Usha..I love this dish!
Priya Suresh says
Love this tangy rice anytime, such a beautiful rice. Lipsmacking here.
Pavani says
I love this pulihora. Such a classic and great to make with in-season raw mangoes.
kalyani says
love this during the mango season π
Smruti | Herbivore Cucina says
Bookmarked this recipe before commenting! I have a couple of raw mangoes and this looks like a perfect recipe to make out of them. Thanks for sharing!
Sarita says
Pulihora looks yummy usha.. Will have it any time.. It's my favorite now a days .