During the summer season, I am obsessed with mangoes - both, raw and ripe and can never get tired of them. During the summer Amma used to make dal, Panna ,chutney, pickle ,pulihora with unripe mangoes -, mango icecream and mango juice ,aamras with golden yellow mangoes. Today, I’m sharing with you an unforgettable and my family favorite summer fare delicacy prepared from raw mangoes. It is simple, easy to make and tasty to eat.
Water – 1 ¾ glass
Mango grated -2
Channa dal (bengal gram)– 2 tbsp
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Green chillies – 10
Red chillies – 4
Curry leaves - 10
Oil – 2 tbsp
Hing (asafoetida) -a pinch
Salt to taste
1) Usually we get Rice Rava (Biyyapu Rava) in Indian stores. Or else, wash the rice and dry it on a cloth. Grind to coarse mixture.
2) Soak the chana dal for at least 20 minutes.
3) Heat a pan add 1 tsp oil, Add 1 ¾ glasses of water.
4) When water is boiling add channa dal .
5) Stir continuously for a minute and put a lid. When it cooks completely then add biyaapu rava. Stir it well and put a lid. When it cooks completely switch off stove and open lid after 10 mins.
6) Cool the cooked content in a big plate / bowl.
7) In another pan heat oil add mustard seeds ,cumin seeds .when they splutter add vertically slitted green chillies ,dry red chillies ,curry leaves ,hing.
8) Peel the skin and grate the unripe mango and grind it in mixer by adding salt and turmeric.
9) Measurement is: for 1 cup biyyapu rava - 1½ cups grated mango to 2 cups. (Adjust the quantity to suit your tart/tangy preference.)
10) Now in cooled rava (little bit warm) add this mango mixture and seasoning and mix thoroughly with a big spoon or with your hand so that the mango mixture coats it evenly. 11)Serve after half an hour.
Tangy, tasty Mango Rava Pulihora is now ready to serve.