Mamidikaya Pulihora Recipe - By Dr Usha Pothur

Dr Usha Pothur
Dr Usha is a well-known dermo-cosmetologist who is also a loving wife and an amazing mother to two beautiful children. For Usha and her family, Ugadi is one of the most exciting festivals. Every year, she makes it a point to visit her village during this time. However, this year she is planning to celebrate at home with her immediate family.

For this wonderful family, Ugadi celebrations start a week in advance, where they decorate their beautiful house with mango leaves and flowers. And on the day of the festival, Usha prepares some of the popular festive dishes.

She shares the recipe of one of her favourite dishes- Mamidikaya Pulihora.

Ingredients                      Qty

cooked rice
grated raw mango
grated coconut
salt
turmeric powde
For tempering
gingelly oil
mustard seeds
peanuts
chana dal
urad dal
asafetida
dried red chillie
green chillies
curry leaves
3 cups
1 cup
½ cup
as per taste
¾ tsp

2 tbsp
1 tsp
3 - 4 tbsp   
1 tbsp
1 tbsp
¼ tsp
1- 2
1- 2
a few

Instructions

1. The first step to make this mamidikaya pulihora is to cook the rice. Once the rice is cooked, spread it in a large rectangular bowl and allow it to cool completely. The rice should not be sticky.

2. Add ½ tsp turmeric powder and mix until well combined with the rice.

3. In another bowl, mix salt and turmeric powder with grated mango and keep this aside.

4. In a pan, heat oil and roast peanuts until golden. Remove from the oil and set them aside.

5. In the same pan, add urad dal, chana dal, mustard seeds, and dried red chillies. Once they splutter, add asafoetida.

6. Add slit green chillies and curry leaves— fry for a minute or two.

7. Pour the tempering over the rice. Mix until well combined.

8. In the same pan, dry roast coconut for 2-3 minutes until it loses its moisture.

9. Mix grated mango with the rice. Now add the dry roasted coconut. Mix all the ingredients together. Finally, add the roasted peanuts and mix well.

10. Delicious Mamidikaya Pulihora is ready to serve. It can be eaten with a side of pachadi.