- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 20 Minutes
- Serves : 2-3
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : Raw mango pulihora| Mango pulihora an easy no onion no garlic chitranna recipe, using raw mango and other freshly ground spices.
Raw mango 1/2 cup (grated) Raw rice 1/2 cup (uncooked) Sesame oil 3 tsp Peanuts 1 tblsp Mustard seeds 1/4 tsp Asafoetida a pinch Curry leaves few Salt as needed To roast and grind Dhaniya | coriander seeds 1 tblsp Whole black pepper 1 tsp Urad dal 1 tsp Chana dal 1 tsp Red chili 5 Kopra | dry coconut 1 tblsp (optional) Methi seeds | venthayam 1/4 tsp
Method with step by step pictures :
- Wash the rice and add 1 cup of water and pressure cook for 4-5 whistles.
- Once the pressure is released, open the cooker and spread the rice in a wide plate.
- Let’s proceed to make the spice mix for puliyodarai.
- Dry roast the dhaniya, whole black pepper, urad dal, chana dal, red chili and venthayam.
- Roast till the dal gets golden brown colour. Roast in a low flame and ensure not to burn it.
- Once done switch off the flame and add the dry coconut if adding.
- Allow this to cool completely.
- Make this into a fine powder.
- Pulihora powder is ready. This yielded 4 tblsp of powder.
- In a pan add sesame oil, and add in the mustard seeds, asafoetida, curry leaves and peanuts.
- Roast till the peanuts turn golden colour.
- Switch off the flame and add the cooked rice.
- Add salt and the grated mango to this. I added 1/2 cup of grated raw mango, you can add 1 or 2 tblsp more if the mango is not too sour.
- Add 3 tblsp of the pulihora powder to this.
- Mix well gently and evenly.
- Check for salt.
- Raw mango pulihora is ready.
- This tastes well with appalam or vadam.
- Ensure that the rice is cooked in separate grains.
- Rice can be replaced with millets too.
- Adjust the quantity of red chilies in the mango pulihora according to the sourness of the mangoes.
Method with step by step pictures :
- Wash the rice and add 1 cup of water and pressure cook for 4-5 whistles.
- Once the pressure is released, open the cooker and spread the rice in a wide plate.
- Let’s proceed to make the spice mix for puliyodarai.
- Dry roast the dhaniya, whole black pepper, urad dal, chana dal, red chili and venthayam.
- Roast till the dal gets golden brown colour. Roast in a low flame and ensure not to burn it.
- Once done switch off the flame and add the dry coconut if adding.
- Allow this to cool completely.
- Make this into a fine powder.
- Pulihora powder is ready. This yielded 4 tblsp of powder.
- In a pan add sesame oil, and add in the mustard seeds, asafoetida, curry leaves and peanuts.
- Roast till the peanuts turn golden colour.
- Switch off the flame and add the cooked rice.
- Add salt and the grated mango to this. I added 1/2 cup of grated raw mango, you can add 1 or 2 tblsp more if the mango is not too sour.
- Add 3 tblsp of the pulihora powder to this.
- Mix well gently and evenly.
- Check for salt.
- Raw mango pulihora is ready.
- This tastes well with appalam or vadam.
- Ensure that the rice is cooked in separate grains.
- Rice can be replaced with millets too.
- Adjust the quantity of red chilies in the mango pulihora according to the sourness of the mangoes.
