Cooking and Recipes :Mango Pulihora

Cooking and Recipes :Mango Pulihora

Mango Pulihora

Ingredients:(For two)

1 cup rice (uncooked, raw)

1 cup grated green mango (or 1 cups)

8 to 10 small green chillies - slit in the middle cup of cashews and peanuts combined

1 tablespoon of chana dal (soaked in water for  hour)

1 teaspoon of each - cumin and mustard seeds

Few curry leaves and 4 to 6 small pieces of dried red chilli 

teaspoon of turmeric

Pinch of asafetida

Salt to taste or teaspoon

Method :

Step 1:

Peel the skin and grate the unripe mango. Measurement is: for 1 cup raw rice - 1 to 1½ cups grated mango or 2 cups, adjust the quantity to suit your tart/tangy preference.

Cook the rice like you normally do, not too tight, not too mushy.

Step 2:

In a saute pan, heat peanut oil or ghee. Add and toast the ingredients until light gold and remove, one by one, in this order: 

Cashews

peanuts

soaked chana dal

Slit green chillies, curry leaves, few pieces of dried red chillies, mustard seeds and cumin

At the end, bring all these toasted ingredients, sprinkle in turmeric and asafetida. Stir to mix and stirfry for another one minute

Step 3:

Add the grated mango to the pan. Stir to mix with other toasted contents in the pan. Cook it on medium high just for two minutes and switch off the heat. (This is done to remove the raw smell of grated mango and do not cook the mango gratings more than 2minutes, that would kill the precious mango flavor.) 

Step 4:

Add salt and mix this toasted mango-peanut mixture with cooked rice thoroughly with a big spoon or with your right hand. Serve.