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Mamidikaya Pulihora served in an earthen pot
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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: Festival Recipe, Main Course / Rice Dish |One Pot Meal
Cuisine: Indian (South Indian)
Keyword: Mango Pullihora, Mango Rice, Mangai Sadam, Mavinikaya Chitranna,
Servings: 3
Author: Padma Veeranki


  • For recipe to cook plain rice click here.

For the Rice mix:

  • 2 Cups Cooked Rice
  • 1 Cup Raw mango grated (depends on the sourness of the mango & adjust to suit your taste)
  • 1 tbsp Oil
  • ½ tsp Turmeric Powder
  • Required salt

For the Tempering:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • ¼ tsp Fenugreek seeds
  • 2 Dry Red Chillies
  • 1 tsp BlackGram Urad dal
  • 1 tsp Split Bengal Gram Channa dal
  • 2 tbsp 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 tbsp 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.

Recipe Video


  • Adjust spice levels with green chillies or red chillies to suit your taste.
  • Quantities of all the ingredients are flexible, play around to get the taste you want.
  • The cooked rice grains should be separate and not mushy.
  • Be generous with curry leaves and peanuts, as they are the key ingredients to any perfect Pulihora.
  • You can also include grated carrot to make it healthy and also it gives a good colour to the dish.
  • Variations: Add a tbsp of desiccated coconut or Roasted Sesame Seeds Powder too the rice mix.