Mamidikaya Pulihora


3 cups cooked white rice (each grain should be seperate)

1 1/2 cups grated raw green mango (remove skin) for more tangy flavor increase

5-6 tbsps roasted peanuts

2 tbsps roasted cashewnuts (broken)

salt to taste

For tempering/poppu/tadka:

1 1/2 tbsp oil

1 tsp mustard seeds

1 tbsp channa dal

1 tbsp split black gram dal

3-4 dry red chillis

6-8 slit green chillis

1 tsp grated ginger (optional)

1/4 tsp asafoetida

1/4 tsp turmeric pwd

15-20 curry leaves

1 Heat oil in a heavy bottomed vessel and add the mustard seeds. Once they pop, add the channa dal and gram dal and let them turn red on medium heat. Now add the red chillis, green chillis, grated ginger, curry leaves, ginger, turmeric pwd and asafoetida. Toss them for a few seconds.
2 Add the grated mango and stir fry it for a few mts (approx 3-4 mts). Add the roasted peanuts and cashewnuts, turn off heat and keep aside.
3 Spread the cooked white rice on a wide plate, sprinkle salt and add the tempering and use your hand to combine well till the tempering is well blended with the rice. Adjust salt.

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