Mango Pulihora

Since it's the beginning of fresh mango season, I decided to make Mango pulihora/Mango rice. Umm... when I was in India, my Mom used to make this very frequently in summer. We used to get a huge raw mango for ~5 Rs; a similar Mango costs 5$ at Indian grocery stores in the US :)). The more sour the Mango, the better is the pulihora.

Ingredients:

Raw Mango - 1

Rice - 2 cups

Turmeric - 1 tsp

Peanuts and Cashews - handful

Oil - 4 tablespoons (Mustard oil gives a very good taste to pulihora, but optional)

Popu Mix (cumin seeds, mustard seeds, urad dal, chana dal) - 2 tsps

Green Chillies - 4 (sliced length wise)

Salt - as required

Asafoetida powder - a pinch

Curry leaves - 1 stem

• Peel off the Mango and grate into a fine pulp. If Mango is not sour enough, add tamarind paste (2tsps) or lemon juice.

• Heat oil in a pan, add chillies. Fry peanuts and cashews till golden brown. Add popu mix and curry leaves. When mustard seeds starts popping, add grated mango pulp and fry for 3mins. Add Asafoetida powder. Keep this thalimpu aside.

• Cook the rice until it's done. It's better to cook the rice in parallel while preparing the thalimpu.
• Add 1tsp of oil, turmeric powder and salt (as required) to the hot rice and mix well.
• Mix thalimpu with the above rice. Adjust the salt according to the taste.

I am sending this recipe to "CFK-Rice" event started by Sharmi.