South Indian Amchoor Rice Recipe - Amchur Pulihora Recipe

May 15, 2011

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South Indian Amchoor Rice Recipe

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Indian, South Indian

Ingredients

3 cups Cooked Rice
3-4 teaspoon Amchoor Powder / Dry Mango Powder
1 teaspoon Mustard Seeds
1 teaspoon Urad Dal
2 teaspoon Chana Dal
2 tablespoon Peanuts
10 Cashews
2 Slit Green Chillies
3 Dried Red Chilllies
¼ teaspoon Turmeric Powder
⅛ tsp Hing
2-3 tablespoon Oil
1 sprig Curry Leaves
Salt to taste

Instructions

Spread the cooked rice on a wide plate and keep it aside.
Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and fry until light brown color.
Add cashews, red chillies, slit green chillies and curry leaves and fry for a couple of minutes.
Now add the turmeric powder and hing and mix well.
Turn off the flame and add the cooked rice, salt and amchoor powder.
Mix everything well until well combined.
Serve!

Notes

Adjust the dry mango powder and chillies according to your taste

How to Make South Indian Rice with Dry Mango Powder Video:

Recipe updated with new photo and video on 29/11/2017

Garden Blooms ~ Nandi Vardanam

May 15, 2011

Homemade Amchoor Powder ~ Dry Mango Powder

May 14, 2011

1. Wash, peel and slice the mangoes into thin slices and place them on a plastic sheet.

2. Dry the mango slices under the hot sunlight until it becomes crisp and moisture free. One or two days of hot sunlight is enough for drying them.

3. Crush the dried chips and grind into a fine powder. Store in a clean airtight container.

Other Names : Aam Choor Powder, Sun Dried Mango Powder, Amchur Powder

Palli Putnala Podi ~ Spicy Peanuts and Dalia Powder

May 12, 2011

Ingredients :Peanuts : 1 cup

Roasted Bengal Gram / Dalia : 1 cup

Chopped Dry Coconut : 1 cup

Garlic Cloves : 2 or 3 (Optional)

Red Chilli Powder to taste

Salt to taste

Method :

Dry roast the peanuts until brown color and allow it to cool. Remove the skin and set aside. Grind the chopped dry coconut into a powder. Then add the roasted peanuts, dalia, salt, garlic and red chilli powder to it and grind into a powder. Serve with rice, idli, dosa, upma or pongal.

You can also check other Spicy Powder recipes here
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Vankaya Jeelakarra Karam ~ Cumin Flavoured Brinjal Curry

May 10, 2011

Ingredients :Green Brinjal : 10
Cumin Seeds : 2 tsp
Dried Red Chillies : 3 or 4
Oil : 1 tbsp
Dry Coconut Powder : 1 teaspoon (Optional)
A pinch of turmeric powder
Salt to taste

Method :

Grind the cumin seeds and red chillies into a fine powder and set aside. Wash the brinjals and remove the stem. Chop them into pieces and keep aside. Heat a tablespoon oil in a wok. Add and fry the chopped brinjals. Let it cook completely. Now add the cumin - red chilli powder, salt, turmeric powder and coconut powder and fry for few minutes. When it's done, switch off the flame and serve with steamed rice, dollop of ghee and some vadiyalu / papads.

You can also check other Curry recipes here
Check out other recipes of Eggplant here
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Coconut and Raw Mango Chutney for Idli or Dosa

May 9, 2011

Ingredients :Chopped Fresh Coconut : 1 cup

Peeled and chopped raw mango : ¼ cup

Green Chillies : 5 to 7

Dried Red Chilli : 1

Mustard Seeds : ¼ tsp

Urad Dal : ¼ tsp

Chana Dal : ¼ tsp

A pinch of hing

Few curry leaves

Oil

Method :

Heat a teaspoon of oil in a pan. Add the split green chillies and fry for a minute. Turn off the heat and allow it to cool. Put the chopped coconut, chopped mango, green chillies, salt and little water in a blender and grind into a smooth paste. Transfer the chutney into a bowl and set aside. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. When they start to splutter, add the red chilli, hing and curry leaves and fry for few seconds. Add this tadka to the chutney and mix well. Serve with idli, dosa, pongal or upma.

You can aslo check other Chutney recipes here
Check out other recipes of Coconut here
Back to Recipe Index

Other Names : Kobbari Mamidikaya Pachadi, Mango and Coconut Chutney

Pesara Sunnundalu ~ Whole Green Gram Laddu

May 8, 2011

Ingredients :Whole Green Gram : 1 cup
Powdered Jaggery : 1 cup
Melted Ghee : ½ cup

Method :

Dry roast the whole moong dal on a medium flame until it changes color. When color changes and nice aroma appears, switch off the heat and allow it to cool. Grind the roasted whole moong dal into a coarse or fine powder. Add the powdered jaggery and grind again. Transfer the mixture into a bowl and add the warm melted ghee and mix very well. Shape the mixture into small round balls. Store in a airtight container.

You can also check other Laddu recipes here
Back to Recipe Index

Other Names : Pesara Sunni, Pesala Laddoo, Moong Dal Laddu

Creamy Sweet Corn Custard

May 4, 2011

Ingredients :Boiled Corn Kernels : ½ cup
Milk : 1 ½ cups
Custard Powder ( I used Vanilla Flavour) : 4 tsp
Sugar : 5 tbsp

Method :

Bring a cup of milk to boil. Add the sugar and allow it to melt. Dissolve the custard powder in remaining cold milk and add it to the boiling milk. Stir continuously on low flame and cook till the custard thickens. Turn off the flame and let it cool completely. Combine the custard and boiled sweet corn and refrigerate for few hours. Garnish with cherries and serve cold.

You can also check other sweet recipes here
Check out other recipes of Corn here
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Cabbage and Green Mango Dal

April 29, 2011

Ingredients :Chopped Cabbage : 1 cup
Chopped Green Mango : ½ cup
Toor Dal : ½ cup
Green Chillies : 3
Dried Red Chillies : 1
Mustard Seeds : ¼ tsp
Chana Dal : ¼ tsp
Urad Dal : ¼ tsp
Red Chilli Powder : ¼ tsp
A big pinch of turmeric powder
A pinch of hing
Salt to taste
Curry Leaves : 1 stem
Oil : 2 tsp

Method :

Put the toor dal, chopped cabbage, chopped green chillies and 1 ¼ cups of water in a pressure cooker and cook for 3 whistles. Wash, peel and chop the mango into cubes and cook until soft. Heat oil in a vessel and add the mustard seeds, chana dal, urad dal. When they start to splutter, add the green chillies, red chilli, curry leaves and hing and fry for few seconds. Then add the boiled mango pieces, toor dal mixture, salt, turmeric powder and red chilli powder. Mix well and cook for 2 minutes. Switch off the flame and serve with rice or roti.

You can also check other Dal recipes here
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Other Names : Cabbage Mamidikaya Pappu, Raw mango and Cabbage Dal

Nimmakaya Borugula Pulihora ~ Lemony Puffed Rice

April 28, 2011

Ingredients :Puffed Rice : 4 to 5 cups
Lemon : 1
Peanuts : 1 tbsp
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Green Chillies : 3
Dried Red Chillies : 2 or 3
Turmeric Powder : ¼ tsp
Oil : 1 tbsp
Curry Leaves
Salt to taste
A big pinch of hing

Method :

Soak the puffed rice in water for two minutes and drain it to remove all excess water and set aside. Heat a table spoon of oil in wok. Add the mustard seeds, chana dal, urad dal and peanuts and fry them. When they start to splutter, add the green chillies, red chillies, curry leaves and hing and fry for a minute. Now add turmeric powder, puffed rice and salt and mix very well. Switch off the flame and add the lemon juice. Mix very well and serve.

Other Names : Nimmakaya Maramaralu, Lemon Puffed Rice, Puffed Rice Lime Bath.

Ariyunda ~ Parboiled Rice Laddoo

April 27, 2011

Ingredients :Parboiled Brown Rice / Kerala Rosematta Rice : 2 cups

Powdered Jaggery : 1 ½ to 1 ¾ cup

Finely grated fresh coconut : 1 ½ cups

Cardamom Pods : 4

Method :

Roast the rice in a heavy bottomed pan until puffy. Switch off the flame and allow it to cool. Grind the roasted rice and cardamom seeds into a fine powder. Now add the grated coconut, powdered jaggery and grind again. Shape this mixture into small round balls. Serve and enjoy.

You can also check other Laddu recipes here
Check out other recipes of Coconut here
Back to Recipe Index

Other Names : Parboiled Rice Laddu, Ariyunda, Brown Rice Laddu, Kerala Rice Laddu

Mamidikaya Pulihora - Mangai Sadam - Raw Mango Rice Recipe {Video}

April 21, 2011

Mamidikaya Pulihora / Mango Rice / Mangai Sadam Recipe - A quick, delicious and traditional rice dish made with raw mango, rice and spices.

Pulihora is an authentic Andhra style sour and spicy rice dish. Traditionally, we have many types of pulihoras and use different main ingredients such as tamarind or lemon to give the sourness to the dish. Today's recipe is another traditional Andhra pulihora with Raw Mango.

Mango Rice or Mamidikaya Pulihora is a traditional South Indian dish and we often make this in summer when the green mangoes are in the season. Mango rice is super quick to make and perfect for a breakfast or lunch box.

Few Tips to Make the Best Mango Rice:

Always use the sour and firm green mango to prepare mangai sadam or mango rice.
Do not use the ripe mango.
The quantity of the mango depends on the sourness. Adjust the measurement accordingly.
Always spread the cooked rice on a wide plate to separate the grains.
Do not skip adding hing / Asafoetida. It will give the great flavor the dish.

Raw Mango Rice Recipe with Step by Step Photos:

Wash one cup of rice with plenty of water and drain.

Transfer the washed rice to a vessel or pressure cook.

Add two cups of water to the rinsed rice and pressure cook for 3 whistles. You can also cook rice without a pressure cooker.

When the cooked rice is still hot, spread it on a wide plate to cool completely.

Heat oil in a pan. When the oil is hot, add mustard seeds, urad dal, chana dal and peanut. Fry until light brown color.

When they are golden brown, add cashews, slit green chillies and dried red chillies to it and fry for a few seconds.

Add curry leaves and hing and continue frying for another few seconds.

Now add the measured raw mango and turmeric to the seasoned ingredients.

Combine and saute for 2 minutes. No need to cook more than 2 minutes.
Turn off the flame.

Add the cooked rice and salt to the mango mixture.

Mix everything together until well combined.

Few More South Indian Rice Recipes:

How to Make Mamidikaya Pulihora Recipe Video below:

Print Recipe

Mamidikaya Pulihora - Raw Mango Rice Recipe

How to Prepare Andhra Style Raw Mango Rice Recipe with step by step photos & video.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Main Course

Cuisine: Andhra, South Indian

Keyword: authentic, Festival Food, traditional food for festivals

Servings:

Calories: 322kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Rice
½ cup Grated Raw Mango
3 tablespoon Oil
2 tablespoon Peanuts
6 units Cashews
1 teaspoon Mustard Seeds
2 teaspoon Chana Dal
1 teaspoon Urad Dal
3 units Green Chillies
2 units Dry Red Chillies
1 Sprig Curry Leaves
½ teaspoon Turmeric Powder
⅛ teaspoon Hing
Salt to taste

Instructions

Wash and pressure cook the rice with 2 cups of water for 3 whistles.
Spread the cooked on a wide plate and let it cool completely.
Wash, peel and grate the raw mango and set aside.
Heat oil in a pan. Add mustard seeds, chana dal, urad dal and peanuts. Fry until light brown color.
Now add cashews, slit green chillies and red chillies. Saute for a few seconds.
Then add curry leaves and hing and continue frying for a few seconds.
Add the measured grated raw mango to the pan and mix.
Keep stirring for 2 minutes and turn off the flame.
Add the cooked rice to the pan and mix everything until well combined.
Serve!

Video

Nutrition