By Akshara
April 6, 2026
Raw Mango Rice, or Mamidikaya Pulihora, is a vibrant South Indian staple that celebrates the tartness of green mangoes. Unlike lemon rice, the raw mango provides a distinct, fruity acidity and a nutritional boost of Vitamin C and antioxidants. Tempered with crunchy peanuts, curry leaves, and mustard seeds, this dish offers a perfect balance of textures and a refreshing tang that cuts through the heat of any meal.
2 cups cooked basmati or sona masuri rice (cooled) 1 cup raw green mango, peeled and grated 1/4 cup roasted peanuts 1 teaspoon mustard seeds and 1 teaspoon split urad dal 2–3 dried red chilies and a sprig of curry leaves 1/2 teaspoon turmeric powder and a pinch of hing (asafoetida)
Heat oil in a pan and add mustard seeds, urad dal, peanuts, and dried chilies. Sauté until the dal turns golden.
Add the curry leaves, hing, and turmeric powder, followed by the grated raw mango.
Sauté the mango for 2–3 minutes until it softens slightly but retains its tang.
Turn off the heat and gently fold in the cooked rice and salt until every grain is yellow and well-coated.
Let it rest for 10 minutes for the flavors to meld before serving.