In spite of the heat and the inconvenience of power cuts, there are people like my mother who look forward to Indian summers which promise to bring an abundant supply of mangoes and jasmine flowers in the markets. Mango is an enticing fruit to many across the sub continent and both green and ripened ones are in high demand and supply for the few months they are available. The ripened mangoes are eaten as it is or used to whip up some delicious drinks and desserts while the green ones go into the preparation of variety of pickles/instant chutneys, stews or into a simple yet delicious rice dish like the one that is featured here today.
A green mango pulihora is the main attraction of a Ugadi menu at my mother's place since it is the time when the green mangoes start appearing around the block each season. I have just followed my mother's recipe here, throwing in some fresh shredded coconut which adds a delicious flavor layer to the already tasty dish. If you are a coconut lover and tried this one, you would never probably going to skip the addition of coconut in this dish. There is a mango rice version where coconut and spices are ground and sauteed but I prefer to just add the plain coconut. This one makes a quick and easy to prepare rice dish for beginners that is fit to serve as a lunch box item or as a part of a festive meal.
Ingredients: (3 to 4 servings)
3 cups cooked rice *
3 to 4 tsp. oil
A handful of peanuts
1 tsp. split chickpeas / chana dal
1 tsp. black gram / urad dal
1 tsp. mustard seeds
2 dried red chillies, broken into bits
2 green chillies, sliced lengthwise / chopped fine
1 sprig of curry leaves
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
Salt o taste
1 cup peeled and grated green mango
1/2 cup grated, fresh / frozen coconut (Thaw before if using frozen coconut.)
* Use south Indian style medium grain rice like sona masuri
* Spread the cooked rice on a wide plate, breaking any rice lumps if present with a spatula. Keep it aside for few minutes to cool.
* Heat oil in a wide pan and add peanuts, red chillies, split chick peas, black gram and mustard seeds in that order. When the peanuts turn golden brown, add green chillies, curry leaves and saute for few seconds.
* Next add turmeric, asafoetida, grated mango, coconut and salt. Saute for 3 to 4 minutes and then add the cooked rice. Mix well, breaking any rice lumps if present. Turn off the stove and serve the rice warm with fried papad or wadis or chips.
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai
F for Fodnicha Bhaat
G for Gongura Pulihora
H for Hare Moong ki Chaaswaali Khichdi
I for Iyengar Style Kadambam
J for Jodhpuri Vegetable Pulao
K for Kaju - Karivepaku Annam
L for Lilva Khichdi
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
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