I hope you enjoyed reading about our love of mangoes. We like eating both ripened and raw mangoes. We love cooking with raw mangoes as well. For most South Indian festivals, we make dishes for the occasion. One of the dishes that is common is pulihora. There are different types of pulihora. My sister's favorite type is made with raw mango. It is tangy and spicy because of the spices used in the seasoning of this dish.
Are you dying to find out how to make it? Check it out below.
Ingredients
- 2 cups Basmati Rice (or any kind that is not sticky)
- 1/3 cup chana dal (split chickpeas)
- 3 Tbsp vegetable oil
- 1/3 cup peanuts
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp Asafoetida (also known as Hing)
- 1 tsp turmeric powder
- 1 tsp Fenugreek (also known as methi powder)
- 1 large raw mango, peeled and grated
- 6 small green chilies*, sliced into half
- 8 to 10 curry leaves
- 1-½ tsp salt to taste
- ½ tsp citric acid* (optional)
- You can substitute 3 red chilies if fresh green chilies are not available. Break the red chilies into 1-inch pieces.
- If the mango is not very sour, you can use citric acid.
2) In a small skillet, add oil and heat it on medium heat. Hold your hand above the skillet and feel the heat. When it feels hot, add peanuts and fry for 3 minutes.
3) When peanuts start to turn golden, add mustard and cumin and fry until the seeds start to splutter.
4) Next, add green chilies and a pinch of salt and fry for 2 minutes. Then add hing, turmeric, and methi powder. Then add curry leaves and red chilies and mix well for 30 seconds.
5) Now add grated mango, citric acid, and salt. Mix well.
6) Carefully mix the seasoning into the rice using a spatula or wide serving spoon. When cool to the touch, mix well using your fingers if possible. Taste and adjust the salt if needed. Mango pulihora is ready to serve and enjoy.
