Mamidikaya pulihora(ugadi special)-tangi mago rice


2 Medium Sized Cups Fine Rice
1.5 Medium Sized Cups Grated Unripe Mango
4 Medium Sized Green Chillies Cut Into Vertical Slices
1 Table Spoon Curry Leaves
1.5 Table Spoon Minapappu ((Urad Dal)
1/4 Tea Spoon Turmeric
1.5 Tea Spoon Ginger Garlic Paste
4 Red Chillies
1.5 Tea Spoons Salt
1/2 Tea Spoon Jeelakarra (Cumin Seeds)
1/2 Tea Spoon Avalu (Mustard Seeds)
4 Table Spoons OilMethod:
Boil 2 Cups of Rice in 3.5 Cups of Water until Rice is almost cooked. Ensure that Rice is not overcooked and gets sticky, Rice should be well cooked and shouldn't be sticky.Transfer the cooked Rice to a big plate and let it cool.Heat oil in a pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Red Chillies, Curry Leaves, Green Chillies to it. Fry them for a while and add Minapappu (Urad Dal). Fry the ingredients until Minapappu turns light golden brown color and add Ginger Garlic Paste. Fry the ingredient 2-3 minutes and Turmeric powder and turn of the heat immediately. While the Oil is hot add grated Mango and keep it aside.Add Salt to the Rice and mix the Fried Oil ingredients in the Rice.Mix well and serve.Thanks for Visiting

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