It's been a week that we have celebrated Ugadi, but my mind is still wandering in those childhood memories and now I am feeling nostalgic. In those notes, I was churning all those recipes that my mom used to make during festivals time, and Mango Pulihora is the spring's best dish as raw mangoes are abundant in this season. At the same time my grand maa and aunt's used to make the famous Andhra Special Mango Pickle aka aavakaya (ఆవకాయ) in our villages. I will find the recipe for the pickle and will make one day, but today let me share this Mango Pulihora ( Tangy Rice) recipe with you. (Of course, I have called my mom and affirmed this recipe by her.) Enjoy!
Raw (green) Mango - 1 medium
Cooked Rice - 4 cups
ginger - 1 inch stick
Peanuts - 1 Tbsp
CasheewNuts - 1 Tbsp
Salt - 1 tbsp
green chiles - 5 to 6
red chiles - 4 to 5
urad dal - 2 tbsp
chana dal - 2 tbsp
mustard seeds - 1 tbsp
oil - 3 Tbsp
turmeric powder - 2 tsp
curry leaves - 10 to 12
How to Make It:
1. Let the cooked rice cool if it is hot
2. Grate the Mango and set aside (make sure you avoid the seed when you grate, because these mangoes are still raw, some times you can not take out the seed easily)
3. Heat 1 tbsp oil and add turmeric to it
4. Add turmeric oil into rice and mix it well so that the rice is coated yellow color
5. add the grated mango into rice and mix well gently
6. Add Salt to rice ( adjust accordingly)
7. Take the non stick pan and add the remaining oil and make the tempering by adding Red Chilies, Urad Dal, Chana Dal, Mustard Seeds, Ginger, Curry Leaves, Green Chilies, Pea Nuts and Cashew nuts.
8. Add this tempering to the Rice and close with lid and set it aside for 1 hour to let sink all the flavors into rice
9. Yummy! Yummy Mango Pulihora is ready now.
Enjoy your festival with this traditional dish and invite the spring to your home.
I am sending this to Walking through memory Lane event by Gayatri.
Take care until next time