Maamidikaya pulihara
Ingredients:
Rice 150 gms/1 cup
Medium sized raw mango 1
Refined cooking oil 2-4tsps
Mustard seeds 1 tsp
Green chillies 2
Red chillies 2
Groundnuts (palli/kallekai) 1 tsp
Black gram(uddi pappu/urad dal) 1 tsp
Bengal gram(Senagapappu/chamma dal) 1 tsp
Curry leaves 4-5
Pinch of turmeric
Salt to taste
Fresh and chopped coriander to garnish
Method:
Pressure cook the rice. Wash and peel the mango. Grate the mango. Slit the green chillies.
Once the rice is cooked, take into a shallow dish/vessel/plate, add salt to taste and a pinch of turmeric and mix well. Keep aside.
Now in a kadai/pan (bandli/mookudu) Add 2-4 tsps oil. Once oil is hot, add the mustard seeds and once they splutter, add the cumin seeds, ground nuts, black gram, Bengal gram, green chillies, red chillies and curry leaves and saute.
Season the rice with the above tempering, add the grated raw mango and mix well with hands or a big ladle so that the mango and rice are bound together.
Garnish with fresh coriander and mango rice is ready to serve.
Being a Rice item, any of the gravy curries will go well with it. But the traditional way and probably the “right” way is to have maamidikaya pulihara as it is. Tangy rice as the name pulihara suggests is tangy the mango way.
It is advisable to have more of rice and less of breads during summer. This is because rice cools the system while rotis etc create heat in the body leading to acidity, indigestion and other related health problems. The ones on diet can have lesser quantities of rice mixed is more quantities of curds if rotis are really inevitable.
