Mango Rice - Mango Pulihora - Raw Mango Rice - Mamidikaya Pulihora - Pulihora - Easy Rice Recipes
Recipes in this Video
Mango rice is a sweet dish that combines the flavors of coconut and ripe mango, often enjoyed in tropical regions.
Ingredients
- ●2 cups jasmine rice
- ●2 ripe mangoes, diced
- ●1 cup coconut milk
- ●1/2 cup sugar
- ●1/4 tsp salt
- ●1/4 cup chopped fresh mint (for garnish)
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2In a pot, combine the rinsed rice, 2 cups of water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.
- 3In a separate saucepan, combine the coconut milk and sugar. Heat over medium heat until the sugar dissolves, but do not boil.
- 4Once the rice is cooked, remove it from heat and let it sit covered for 5 minutes.
- 5Fluff the rice with a fork and then pour the coconut milk mixture over the rice. Stir gently to combine.
- 6Add the diced mangoes to the rice and mix carefully to avoid mashing the mangoes.
- 7Let the mixture sit for about 10 minutes to allow the flavors to meld.
- 8Serve the mango rice warm or at room temperature, garnished with chopped fresh mint.
Equipment
Mango Pulihora is a traditional South Indian dish often prepared during festivals and special occasions, celebrating the seasonal availability of mangoes.
Ingredients
- ●2 cups cooked rice
- ●1 large ripe mango, diced
- ●1/4 cup roasted peanuts
- ●1/4 cup grated coconut
- ●2 tbsp oil
- ●1 tsp mustard seeds
- ●1 tsp urad dal
- ●1/2 tsp turmeric powder
- ●1-2 green chilies, slit
- ●1/2 tsp salt
- ●1 tbsp lemon juice
- ●fresh coriander leaves for garnish
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add mustard seeds and let them splutter.
- 3Add urad dal and sauté until golden brown.
- 4Add slit green chilies and turmeric powder, and sauté for a minute.
- 5Add the cooked rice to the pan and mix well with the spices.
- 6Stir in the diced mango, roasted peanuts, grated coconut, and salt.
- 7Add lemon juice and mix everything gently to combine.
- 8Cook for another 2-3 minutes on low heat to warm through.
- 9Garnish with fresh coriander leaves before serving.
Equipment
Instant Mango Pickle, or 'Aam Ka Achaar,' is a beloved staple in Indian households, especially during the summer when raw mangoes are in season. This quick preparation allows families to enjoy the tangy and spicy flavors of mango pickle without the long fermentation process. It is often served as a condiment alongside meals, enhancing the taste of rice and flatbreads. Today, variations of mango pickle can be found across India and beyond, with each region adding its unique twist to the recipe.
Ingredients
- ●raw mangoes
- ●salt
- ●turmeric powder
- ●red chili powder
- ●mustard seeds
- ●fenugreek seeds
- ●asafoetida
- ●vinegar
- ●sugar
- ●oil
- ●curry leaves
- ●garlic
- ●ginger
- ●green chilies
Instructions
- 1Wash and dry the raw mangoes, then cut them into small pieces.
- 2In a mixing bowl, combine the mango pieces with salt, turmeric powder, and red chili powder.
- 3Mix well and let the mango sit for about 30 minutes to release its juices.
- 4In a small pan, heat oil over medium heat until hot.
- 5Add mustard seeds and fenugreek seeds to the hot oil and sauté until they start to crackle.
- 6Add asafoetida, curry leaves, garlic, ginger, and green chilies to the pan and sauté for 1-2 minutes until fragrant.
- 7Remove the pan from heat and let the tempering cool slightly.
- 8Pour the tempering over the mango mixture in the bowl.
- 9Add vinegar and sugar to the mango mixture and stir well to combine.
- 10Transfer the pickle to a clean, dry jar and seal tightly.
- 11Let the pickle sit for at least 24 hours before consuming to allow the flavors to meld.
- 12Store the pickle in the refrigerator for up to a month.
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