Mango rice is a South Indian dish, that is prepared along the lines of traditional pulihora, except that instead of using tamarind or lemon, we use grated mango for the sourness. It’s a splendid way of adding mango in your meal, that too as a rice dish. A very simple yet piquant rice dish that can be prepared in minutes without any preparations ahead. The only thing we need is a good tangy raw mango.The tanginess of the mango is the key element that enhances the flavor of this rice dish. Being prepared in a less amount of oil makes this dish a healthy choice as compared to the other rice items like biryanis or fried rice. Though it is made along the lines of regular pulihora, the flavor of mango in this dish makes it stand out among all the other pulihoras. It is the first dish that comes to my mind when I have to prepare a dish for any special occasion or festivals that occur during the mango season. Most commonly we eat mango in lentils, pickles and chutneys but having it as a rice dish is a totally different experience.
I made it yesterday as an offering during the varalaxmi pooja at my home. It tasted absolutely delicious! When you taste the tangy rice drenched with a lovely sourness brought by the mangoes, the crunchy seasoned lentils mixed throughout the rice, and the garnish of roasted salty cashews on top, it’ll make you crave this dish again and again. On auspicious, festive days when we keep a fast throughout the day and lack the energy to prepare a heavy evening meal, I find this as the best option when I want my meal ready in minutes. This dish is definitely a must try, especially when there are mangoes handy!
Click below to see other Mango recipes:
Mango Kalakand Mango milkshake Mango nutella pancake Sweet & Sour Tacos
Mango Pulihora recipe:
Cook plain white rice. Spread it in a wide plate and let it cool down. Wash, peel and grate the mangoes. Choose the mangoes that are green, firm and raw from inside. They should be very tangy and sour in taste, rather than sweet and juicy. Don’t blend the mangoes into purée as it will make the rice more juicy. It is preferred to grate or mince finely if you want to chew the bits of mangoes when you have your dish.
Prepare the seasoning to mix with the mango rice.
Heat oil in a pan over medium heat. When the oil is hot enough, add chana dal, urad dal and mustard seeds. Once the mustard seeds start crackling, add dry red chilies, slit green chilies, curry leaves and asafoetida. You can also add in a pinch of fenugreek powder to enhance the flavor of mango rice. Add in some cashew nuts or peanuts. Toss them for a few seconds till they’re nicely roasted. I have used the roasted and salted cashew nuts that are readily available in stores. So, I added them directly into the rice without roasting.
Turn the heat off and add the grated mango to it. I don’t like to cook the mango on heat, as it tastes better when it’s raw, than after cooking, thereby making it’s sourness vanish.
Add the seasoning mix, along with the grated mango to the cooked rice. Add in some turmeric powder and salt to taste. Combine it well so that all the lentils and mango pulp blend well with the rice. Adjust the salt as required. Keep it aside for sometime to let the flavors settle in. Have it warm or cold; it tastes absolutely delicious either ways. This no-onion no-garlic rice dish makes it a perfect offering during the festive time. A comfort food for anyone who likes a tangy, spicy and flavorful rice dish. Enjoy!
