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Mango Pulihora

By Mythreyi Vattikuti,

Ugadi is right around the corner and this festival is not complete without a touch of Green and Sour Mangoes. This is one festival I thoroughly enjoy with Ugadi Pachadi and other festive dishes. For Ugadi, we make Pulihora with fresh raw baby mangoes that are available in the spring season. Enjoy this Ugadi Festival with this special dish! I wish NRI Pulse readers a Happy Ugadi!!

Raw (green) Mango – 1 medium
Cooked Rice – 4 cups
Ginger – 1 inch stick
Peanuts – 1 Tbsp
Cashew Nuts – 1 Tbsp
Salt – 1 tbsp
Green chilies – 5 to 6
Red chilies – 4 to 5
Urad dal – 2 tbsp
Chana dal – 2 tbsp
Mustard seeds – 1 tbsp
Oil – 3 Tbsp
Turmeric powder – 2 tsp
Curry leaves – 10 to 12

How to Make It:
1. Let the cooked rice cool if it is hot
2. Grate the Mango and set aside (make sure you avoid the seed when you grate, because these mangoes are still raw, some times you can not take out the seed easily)
3. Heat 1 tbsp oil  and add turmeric to it
4. Add turmeric oil into rice and mix it well so that the rice is coated yellow color
5. add the grated mango into rice and mix well gently
6. Add Salt to rice ( adjust accordingly)
7. Take the non stick pan and add the remaining oil and make the tempering by adding Red Chilies, Urad Dal, Chana Dal, Mustard Seeds, Ginger, Curry Leaves, Green Chilies, Pea Nuts and Cashew nuts.
8. Add this tempering to the Rice and close with lid and set it aside for 1 hour to let sink all the flavors into rice
9. Yummy Mango Pulihora is ready now.


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