A Summer Classic from My Kitchen.

◦ 📍 Prep Time: 15 mins

◦ 🔥 Cook Time: 10 mins

◦ ⏱️ Total Time: 25 mins

◦ 👨‍👩‍👧‍👦 Serves: 2–3

Introduction: Summer Memories and Mango Magic 🥭

To me, summer means mangoes, and mangoes mean memories. While I may not be a huge fan of ripe mangoes, I can create magic with a raw mango. There is something about that sharp tang and the aroma of freshly grated mango hitting warm rice that provides pure comfort.

Mamidikaya Pulihara instantly transports me to lazy summer afternoons. It is mildly spiced, beautifully tangy, and perfectly balanced—making it the ideal choice for breakfast, lunch, or a light dinner. The secret lies in getting the sourness just right and mastering the tempering. Once you have those down, this recipe is guaranteed to be a family favourite.

No time to read the full recipe? Listen to this instead!

Why You’ll Love This Recipe

• Uses simple pantry ingredients you already have.

• Perfect way to use leftover rice and give it a delicious makeover.

• Naturally tangy—no tamarind required as the mango does all the work.

• Travel and lunchbox-friendly, as it stays fresh and flavorful.

• Tastes even better the next day once the flavours have fully melded.

Ingredients

Main Ingredients:

• Rice: 2 cups, cooked and cooled (regular rice works best, not basmati),.

• Raw Mango: 1, peeled and grated (adjust quantity based on sourness).

• Nuts: A handful of groundnuts and/or cashewnuts for that essential crunch.
For the Tempering (The Heart of the Dish):

• Oil: 2 to 3 tbsp.

• Dals: 1 tsp each of chana dal and urad dal.

• Seeds: ½ tsp mustard seeds and ¾ tsp cumin seeds.

• Spices: 2–3 broken dry red chillies, a pinch of hing (asafoetida), and a pinch of turmeric.

• Aromatics: 2–3 sliced green chillies and a few curry leaves.

• Salt: To taste.

Tips Before You Begin

• Rice Texture: Use regular rice rather than basmati so the rice flavour doesn't overpower the mango. Leftover rice is ideal as it retains its texture.

• Taste Test: Every mango has a different level of sourness, so keep tasting as you add the grated mango to the rice.

• Patience: Don’t rush the tempering; it’s the most important part of the dish.

Step-by-Step Instructions

1. Fry the Nuts: Heat oil in a pan and fry the groundnuts until they are lightly golden.

2. Add Dals: Add chana dal and urad dal, frying until they change colour.

3. Splutter Seeds: Add mustard seeds and let them splutter, followed by cumin seeds and dry red chillies,.

4. Add Aromatics: Add hing, cashewnuts (if using), green chillies, and turmeric.

5. Finish Tempering: Once the chillies blister, add curry leaves and switch off the flame.

6. Softent the Mango: Add the grated mango and half the salt into the warm tempering. This slightly softens the mango while keeping it fresh and tangy.

7. Combine: Add the remaining salt to your rice and gently fold in the tempered mango mixture. Use a fork if necessary to avoid mashing the rice.

Serving Suggestions

• Serve with papad and curd for a simple, satisfying meal.

• Pack it into lunch boxes—it's a great office or school lunch.

• Pair it with a simple vegetable fry.

• Add a spoon of ghee on top for extra comfort.

Pro Tip from My Kitchen

Let the rice rest for at least 30 minutes before serving. Like many mango-based dishes, it magically tastes even better after a few hours or even the next day.

While every home has its own version—some adding coconut or extra spice—at its heart, Mamidikaya Pulihara is all about the balance of sour mango, comforting rice, and crunchy tempering,. Happy summer cooking! 💛.