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 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.
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.
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Harini-Jaya R says
It is a regular fare specially for Ugadi. Love it.
I have never tried raw mango in rice.This looks too tempting,bookmarked.
So beautifully clicked Usha..I love this dish!
Priya Suresh says
Love this tangy rice anytime, such a beautiful rice. Lipsmacking here.
I love this pulihora. Such a classic and great to make with in-season raw mangoes.
love this during the mango season 🙂
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!
Pulihora looks yummy usha.. Will have it any time.. It's my favorite now a days .