Mango rice recipe | Mamidikaya pulihora | South Indian mango rice

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Rinse the rice a few times, then put it in a bowl with 4 cups of water. Place the bowl in a pressure cooker, cover and pressure cook for 3 whistles.
2. When the pressure drops, remove the rice and let it cool completely.
3. Wash, peel and grate or chop the raw mango. (Alternatively, peel, cut and pressure cook the mango over the rice bowl, then mash it.)
4. Heat 1 tablespoon oil in a pan and fry the peanuts over medium heat until aromatic and golden. Remove to a plate.
5. Heat 2 tablespoons more oil. Add the chana dal, urad dal, mustard seeds and dried red chilli.
6. When the lentils turn light golden, add the ginger, green chilies and curry leaves. Fry until the curry leaves are crisp, then add the hing.
7. Add the mango, salt and turmeric and sauté for 2 to 3 minutes. Cover and cook until the mango is completely soft and pulpy. (Skip this step with cooked mango.)
8. Add this mixture to the cooked rice little by little, mixing as you go. Taste and add more mango mixture as needed, then adjust salt and oil.
9. Transfer to serving plates and garnish with the roasted peanuts.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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