Mango Rice (Mamidikaya Pulihora / Kairi Bhaat)
Tangy and comforting South Indian style mango rice with raw mango, peanuts, and classic tempering. Perfect for a quick summer lunch.
Ingredients
For the rice
- 3 cups cooked rice cooled, grains separate
For the tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 1 tsp urad dal
- 1/4 cup peanuts
- 2 dried red chilies
- 2 green chilies slit
- 10 to 12 curry leaves
- 1/4 tsp hing
- 1/2 tsp turmeric powder
For flavor and finish
- 1 to 1 1/4 cups raw mango grated
- 1 to 1 1/4 tsp salt adjust to taste
- 2 tbsp coriander leaves chopped, optional
Instructions
Prep and temper
- Heat oil in a kadai on medium heat.
- Add mustard seeds and let them crackle fully.
- Add chana dal, urad dal, peanuts, and dried red chilies. Fry until the dals turn lightly golden.
- Add hing, green chilies, and curry leaves. Saute for a few seconds until aromatic.
- Add turmeric and stir quickly.
Build the mango base
- Add grated raw mango and salt. Cook on low heat for one to two minutes so the raw edge softens but the tang stays fresh.
Finish the rice
- Add the cooled cooked rice and fold gently until the tempering coats all grains evenly.
- Taste and adjust salt or mango based on sourness.
- Finish with coriander leaves if using, then rest for five minutes before serving.
Notes
If your mango is very sour, start with less and add more after tasting.
For best texture, spread hot rice on a plate and cool for ten minutes before mixing.
For a mild version, reduce green chilies and keep dried red chilies whole.
Store leftovers in an airtight container in the fridge for up to one day.
Tried this recipe?Let us know how it was!