Ugadi, the Telugu New Year, is round the corner. It is likewise new year for Kannadigas (Yugadi), Maharashtrians (Gudi Padwa), Sindhis (Cheti Chand) and Kashmiri Hindus (Navreh).
Likewise with every single Indian celebration, sustenance is a basic part of the Ugadi festivities. While Ugadi Pachadi takes centrestage on this day, no Andhra festivity is ever finished without Pulihora. You can make Pulihora with numerous a sharp fixing; tamarind, lemon, or even Gongura.
With summer upon us, there are crude mangoes all around and I chose to make Mammidikaya Pulihora; the variety of pulihora that uses crude mangoes. :- )
Print Recipe Mammidikaya Pulihora (Raw Mango Rice)
Ugadi, the Telugu New Year, is round the corner. It is also new year for Kannadigas (Yugadi), Maharashtrians (Gudi Padwa), Sindhis (Cheti Chand) and Kashmiri Hindus (Navreh).
Spread out the warm rice in a plate.
Drizzle about 1 tbsp oil on the rice.
Add salt, turmeric, and curry leaves to the rice.
Peel and grate the mango.
In a kadai, heat the remaining oil till it is medium hot.
When the mustard seeds sputter, add Udad dal, Chana dal and fry till light brown.
Next add peanuts and fry them till they start to split.
Add split red chillies and fry for a few seconds.
Next add the grated mango and fry for about a minute.
Add to the rice and mix well. Serve warm,
The mango must be khatta/tangy.
Do not fry the grated mango too much or it will lose its flavour.
If you like your food spicy, crush the fried red chillies before mixing in rice.