Tuesday, January 15, 2008

Mango & Lemon Rice (Pulihora)

Basmati Rice - 2 cups
Water - 3 1/2 cups
Raw Mango - 1, big size
Lemon juice - 2 big lemons

Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Peanuts - 1 tbsp
Dried red chillies - 5, tear and deseed
Hing (asafoetida) - 1/2 tsp
Green chillies - 8, slit lengthwise

Curry leaves - 2 sprigs
Turmeric - 1/2 tsp
Salt - to taste
3 tbsp oil

  1. Peel the skin of mango and cut into pieces. (Discard the seed) Make a puree, either in a food processor or in regular Indian style mixie. Set aside alongwith lemon juice
  2. Cook basmati rice with water, 1 tsp salt, 1 tbsp oil  and turmeric. Remove to a wide bowl and spread to cool
  3. Heat oil in a saucepan, add mustard seeds. When mustard crackles, add cumin seeds, chana dal, urad dal, dried red chillies, peanuts, hing. Fry until the dals and peanuts turn pale brown
  4. Add curry leaves and green chillies, fry for a couple of minutes and turn the heat off. Let cool and add mango puree and lemon juice to this mixture. Let sit for 15 minutes
  5. Add above mixture to the rice and mix well. Let rest for an hour, allowing the rice to soak up all the flavours of mango, lemon and seasoning


sam7aa said...

i was searching for this recipe , thanks

Prathi said...

This is my favorite twist ...

1) Grate the Mango in food processor instead of pureeing
2) Skip the Dried chillies and add more green chillies if you want it more spicy
3) Add 5 TBSP oil instead of 3 TBSP
4) Add 1/2 T spoon sugar at the end of seasoning

At the end of Seasoning instead of cooling continue to cook by adding grated mango until they are well cooked, cool and then add lemon juice.

The grated, cooked mango tastes like heaven ...