Mango rice is also called Puliyodarai, Puliyogare or Pulihora. This is mainly a south Indian dish where “Puli” means sour in most of south Indian languages. Mango can also be replaced with lemon juice or tamarind juice. This is usually served as prasad (a devotional offering made to a god, typically consisting of food that is later shared among devotees) in most of the south Indian temples. This dish is very easy to prepare and can be prepared in 25 minutes. This dish by itself is a complete food hence don’t need any side dish. I prefer this dish when I am travelling because I don’t have to take other dishes like if I take roti, I would also have to pack sabzi or if I take rice I must pack curry, curd etc hence this dish makes perfect lunch box item. We can even prepare the tempering and store them in the fridge, then when we need to prepare just heat the tempering and add cook rice. If we have both cooked rice and tempered sauce ready then we can prepare this dish in couple of mins.
PREPARATION TIME: 15 MINUTES.
COOK TIME: 25 MINUTES.
TOTAL TIME: 40 MINUTES.
1 tsp mustard seeds,
1 tsp urad dal(split black gram),
1 tsp channa dal(split Bengal gram),
1 tsp jeera(cumin seeds),
1 cup of groundnuts,
5-6 Kashmiri chillies
2 green chillies,
2 spoons of oil,
1/2 tsp turmeric powder,
7-8 curry leaves,
2 cups of boiled basmati rice,
1/2 cup of grated raw(tender/green) Mango,
Coriander leaves optional,
Add oil into a pan. When oil gets heated up, Add mustard seeds, urad dal, channa dal, groundnut seeds and jeera, Saute for a couple of mins,
Add both red chillies and slit green chillies and mix well,
Also, add turmeric powder and salt,
Now raw grated mango and saute for about 4 mins,
Finally, add Cooked white rice and give a nice mix.
Optional: Garnish with coriander leaves. Mango rice is ready to eat.