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Mamidikaya Pulihora | Raw mango Rice (Andhra Style) | Mangai Sadam | Mavinakayi Chitranna | Ugadi Recipes

Mamidikaya pulihora/Raw Mango Rice-Spiced & tangy South Indian rice delicacy made with raw mango & balancing the tang with a fragrant tempering with spices.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course / Rice Dish
Cuisine: Indian (South Indian)
Servings: 3 to 4
Author: Padma


  • For recipe to cook plain rice click here.
  • For the Rice mix:
  • 2 Cups cooked & Cooled rice
  • 1 Cup Raw mango grated (depends on the sourness of the mango & adjust to suit your taste)
  • 1 Tablespoon oil
  • ½ teaspoon Turmeric Powder
  • Required salt
  • For the Tempering:
  • 1 Tablespoon oil
  • 1 Teaspoon mustard seeds
  • ¼ teaspoon Fenugreek seeds
  • 2 to 3 dry red chillies
  • 1 Teaspoon Black gram Urad dal
  • Teaspoon Split Bengal gram Channa dal
  • 2 Tablespoons Peanuts
  • 5 to 8 Cashews
  • 4 Green chillies slit
  • 1 inch Ginger cut into thin strips or minced
  • A sprig of curry leaves
  • A Pinch of Asafoetida
  • 2 Tablespoons Coriander finely chopped (optional)


  • Preparing mango and turmeric infused rice:
  • Add a layer of hot plain rice onto a plate and spread it.
  • Now spread the mango grate over the rice while it is hot.
  • Cover mango grate with rest of the hot rice
  • Add turmeric, 1 tablespoon of oil and a little salt over the rice.
  • Leave it for 10 minutes till the mango flavour infuses into the rice. The mango also becomes soft because of the hot rice.
  • Now mix well until all the rice grains are coated well with turmeric and the mago grate mixes well.
  • For the Tempering:
  • Heat around a tablespoon of oil in pan over medium heat. Once oil is hot enough add mustard seeds and fenugreek seeds.
  • Once mustard seeds crackle, add dry red chilies, black gram and channa dal.
  • Now add peanuts and cashew nuts.
  • Once the nuts start to turn slightly brown, add green chilies and ginger grate.
  • Fry for about a minute, add curry leaves and asafoetida.
  • Mix well and turn off the heat when the curry leaves start to splutter.
  • Cool down the tempering and add coriander.
  • Mamidikaya Pulihora mix:
  • Transfer the tempering from to the mango and turmeric infused rice.
  • Give it a nice stir with a ladle. It is traditionally mixed using hands. Adjust salt and serve.
  • Let the rice sit for couple of hours and the rice will soak all mango flavour and will taste really good.


1. Adjust spice levels with green chillies or red chillies to suit your taste.
2. Quantities of all the ingredients are flexible, play around to get the taste you want.
3. The cooked rice grains should be separate and not mushy.
4. Be generous with curry leaves and peanuts, as they are the key ingredients to any perfect Pulihora.
5. You can also include grated carrot to make it healthy and also it gives a good colour to the dish.