Green mangoes are much in season and I am trying to make the best use of this opportunity. From chutneys to dal, summer drinks to main meals, I have added it to everything. There is something about the tongue tickling mouth watering tang provided by these green mangoes that makes me go bonkers.
I was feeling quite lazy yesterday afternoon and was hesitant to cook something. But a growling tummy has its own way of kicking one into action. When I finally sauntered up to the fridge, I saw some leftover rice. Immediately, the thought of some indo-chinese style fried rice cam to my mind but as I rummaged though the cut-vegetables boxes, I found a few slices of raw mango. I usually cut up the veggies on the weekends to save some time on busy weekdays. That is when I decided to make some lip-smacking mango pulihore.
Read on for my version of this South-Indian delicacy -
Preparation Time - 8-10 mins ( I have used cooked rice but if you do not have it, add another 10-15 mins )
Ingredients -
2 cups cooked rice
1/3 cup grated green mango ( you can increase/decrease as per liking )
a handful of peanuts
2 tbsp skinless urad dal
2 dry byadgi chillis
1/2 tsp mustard seeds
a sprig of curry leaf
a generous pinch of asafoetida
2-3 tsp oil
salt to taste
Cooking - Heat the oil in a shallow pan. Add mustard seeds and broken red chilis. Once the mustard starts spluttering, add curry leaves with asafoetida. Fry till they wilt a bit or turn brown.
Add the urad dal and peanuts. Turn up the flame so that they crackle a bit.
Add the raw mango and stir for 1 minute. Finally add the rice .
Sprinkle salt to taste and gently mix in. Cook for another 2-3 minutes. Remove from the pan.
Serve hot with some papad.
I was feeling quite lazy yesterday afternoon and was hesitant to cook something. But a growling tummy has its own way of kicking one into action. When I finally sauntered up to the fridge, I saw some leftover rice. Immediately, the thought of some indo-chinese style fried rice cam to my mind but as I rummaged though the cut-vegetables boxes, I found a few slices of raw mango. I usually cut up the veggies on the weekends to save some time on busy weekdays. That is when I decided to make some lip-smacking mango pulihore.
Read on for my version of this South-Indian delicacy -
Preparation Time - 8-10 mins ( I have used cooked rice but if you do not have it, add another 10-15 mins )
Ingredients -
2 cups cooked rice
1/3 cup grated green mango ( you can increase/decrease as per liking )
a handful of peanuts
2 tbsp skinless urad dal
2 dry byadgi chillis
1/2 tsp mustard seeds
a sprig of curry leaf
a generous pinch of asafoetida
2-3 tsp oil
salt to taste
Cooking - Heat the oil in a shallow pan. Add mustard seeds and broken red chilis. Once the mustard starts spluttering, add curry leaves with asafoetida. Fry till they wilt a bit or turn brown.
Add the urad dal and peanuts. Turn up the flame so that they crackle a bit.
Add the raw mango and stir for 1 minute. Finally add the rice .
Sprinkle salt to taste and gently mix in. Cook for another 2-3 minutes. Remove from the pan.
Serve hot with some papad.