Pulihara or Pulihora is one of Andhra’s most prized possesion in its culinary bouquet. infact, perfect pulihora is a way of checking the skill of the cook. While it wasn’t my favourite rice dish to eat, as a kid and the fact that we didnt make much of it at home either, suited me just great. I saw an abundance of it in the lunch boxes of friends and wasnt very thrilled at the bright yellow rice being boringly eaten by schoolgoers. All that changed a few years ago when i tasted a very exquisitely made pulihara at a place i least expected it, a Temple!! the spices, tart and texture were so finely balanced.
Pulihara is an integral part of festive cooking and its blasphemy if it does not make an appearance at any festive occassion. It is a tart and tangy rice dish made in many versions with lemon juice, tamarind pulp or as in this case raw mango. i have to admit, Raw mango is my favourite.
i made this when raw mangoes were just getting into the market at the beginning of summer. With the summer on its way out, nostalgia hit and i reached out for this forgotten picture in my archives to urge the summer to stay on a little more. i will admit, the heat drove me nuts this year. i ranted about it enough on social networking sites and here too…. but am always a little sad to see it go!!
Mamidikaya Pulihora – Raw Mango Rice (Serves 2)
2 Cups Cooked and cooled long grain rice, each grain should be seperate
1 Cup peeled and grated raw mango (adjust according to how sour you want it)
For the tempering:
2 T peanut oil
1 tsp mustard seeds
10-12 Curry leaves
3-4 green chillies, slit lenghtwise
1/2 tsp turmeric powder
a pinch of asafetida
2 Tbs broken cashew nut
1 Tbs Channa dal
2 dry red chillies
salt to taste
Fresh coriander leaves, chopped for the garnish
In a heavy bottomed pan, heat the peanut oil (gives the best flavour, substitute with any vegetable oil of choice), add the cashews and channa dal and toast till they begin to change colour, then add the green chillies, fry for a bit. Now add the curry leaves, red chillies and mustard seeds and allow the mustard seeds to pop. add the turmeric and asafetida and mix. next add the grated raw mango and stir for a minute or two, till the grated mango begins to wilt. do not overcook this, or you will end up with mush on your hands. Cool for about 5 minutes. In the same vessel, add the cooked rice, sprinkle salt to taste and mix with a light hand or a large spoon. Garnish with fresh coriander and serve hot.