Mango~Carrot Pulihora

No people have been more appreciative of the culinary possibilities of rice than the people from India. Biryani, bhats, pongal and pulao are some of the many well known rice preparations. Then there is Pulihora.

Pulihora is a celebration of the south-Indian penchant for rather sour flavors. In pulihora, the rice says no to baser onion, garlic and garam masala, and gets bridal. The aromatic, individually cooked rice grains are adorned with turmeric tadka in attractive yellow -the traditional symbol of joy and happiness, and absorbed in sourly sweet agents from nature. This flavorful dish is a must have on south Indian festival days and special occasions. There are several variations of pulihora depending on the sour agent. Common and crowd favorites are pulihoras prepared with grated unripe mango, tamarind pulp and lemon juice.

Today’s recipe is inspired by mango pulihora. I added little bit of carrot for sweet touch. Mango and carrot with rice, it was a delicious levels of flavor. This is the mango season. Just the right time for pulihora.

Grated Unripe Mango
Grated, Unripe Mango

Mango-Carrot Pulihora
(for 2 to 4, for 2 to 1 meal)

2 cups sona masuri or basmati rice
1 firm, unripe mango
1 small carrot
Wash the rice in water, then soak in 4 cups of water for at least 15 minutes.
Lightly peel the skins of mango and carrot. Grate with a grater or in a food processor. We need about two cups of grated unripe mango and a cup of grated carrot.

For Turmeric Tadka:
2 tablespoons, peanut oil
1 tablespoon, chana dal and urad dal
1 tablespoon, finely chopped green chilli
1 sprig of fresh curry leaves (10 to 12 curry leaves)
2 tablespoons, roasted, unsalted shelled peanuts (or cashews)
1/4 teaspoon, turmeric
Pinch each – cumin seeds, mustard seeds and hing

1. In a large, heavy pan, add the rice and the water it soaked in. On medium heat, cook until the rice is tender but still firm, stirring occasionally to prevent sticking.

2. In a large, heavy wide pan, heat peanut oil over medium heat. When oil is hot, add one after another, from big to small, the ingredients listed in turmeric tadka in that order. Constantly stirring toast them to red and to fragrance. When you see mustard seeds pop, then add the mango and carrot gratings to the skillet. Sprinkle half teaspoon of salt or to taste. Stir and saute for about five minutes on medium-low heat. This is done to remove the mango and carrot rawness.

3. Add mango-carrot mixture to cooked rice. Gently mix well. Serve warm. Sour and sweet, mango-carrot pulihora makes a tasty one-dish meal.

Mango-Carrot Pulihora
Mango~Carrot Pulihora ~ Meal on a Rainy Day


11 Responses to “Mango~Carrot Pulihora”

  1. Kiran says:

    Colorful and healthy pulihora dish.

  2. Sonia says:

    A nice version of bhat. I have to try many mango recipes from here. Just waiting for next summer. 🙂

  3. RV says:

    Sweet and tanginess go along with each other… Slurpp..

  4. vrinda says:

    yummy n tangy rice…looks colorful

  5. Sanjeeta kk says:

    Unusual and healthy combo. Can replace tamarind and use the raw mango to give the sour taste to the pulihora rice. Thanks for sharing this useful recipe. The reason I am here often.

  6. I love mango pulihora and you made it healthier by adding in some carrot! Great recipe…

  7. Kay says:

    I actually learnt mango pulihora from you and now adding carrot to it is going to make the nutritionist inside me very happy… 🙂

  8. Aruna says:

    I always make Mango pulihora but adding carrot is a healthy deliberation. Looks scrumptious too.

  9. Narayan says:

    Really Yumm…

  10. Vandya says:

    This must be really tangy.

  11. Shoba says:

    Hi Indira,

    lovely recipe…I love mangoes and make so many different variants of indian cooking with them…pickles. mango rice. mango vermicelli, mango cheescake, mango milk shake…such a versatile fruit. Mangoes with carrots is a different combo as t balances the tart and the sweet with the flavours of the carrots.


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