Green Mango Pohe
In Andhra Pradesh, this dish is known as Mamidikaya Pulihora and is often made during the mango season.
One of my members knows that I am a real foodie and suggested I try it – just the nudge I need to go explore a new recipe!
Many food bloggers have posted delicious looking posts on this particular type of raw mango rice.
The kooky side in me decided to adapt the recipe to pohe. There are many different souring agents one can use in cooking. Kanda pohe traditionally has lemon juice. So I decided to substitute it with grated raw mango instead.
Additionally, in my version, I have used red pohe along with some soybean and carrot.
delightful, enjoyable and gratifying twist to traditional kanda pohe
I had some organic sprouted black soybean in the kitchen windowsill crying to be used. Since this recipe was experimental at various levels, I thought why not?! However, any type of sprouted bean would work equally well here.
As for the carrot, if you grate it finely, it is an unobtrusive way of including an extra veggie to your daily quota.
If you would like to try this recipe but don’t have pohe, you can use cooked rice instead. Just make sure to separate each grain.
Another kooky experiment for keeps.
1 Cup uncooked red or white pohe (the thick variety)
1/2 Cup sprouted black soybean
1 Green mango
1 Large carrot
3-4 Green chilli
Fresh ginger the size of your thumb
1-2 Teaspoon black mustard seeds
1 Teaspoon cumin seeds
3-4 Dry red chilli
1 Teaspoon asafoetida
10-15 Fresh curry leaves
1 Tablespoon raw peanuts
1 Tablespoon chana dal
1 Tablespoon urad dal
1 Teaspoon turmeric powder
1 Tablespoon oil
1-2 Tablespoons freshly grated coconut
Small bunch fresh coriander
Salt to taste
- Peel, wash and finely chop the onion.
- Wash and finely grate the carrot.
- Wash, peel and finely grate the green mango.
- Wash and dry the curry leaves.
- Peel, wash and grate the ginger.
- Wash and finely chop the green chilli.
- Chop, wash and dry the coriander.
- Break each dry red chilli into 2 to 3 pieces.
- Shake the pohe in a colander to get rid of any powdery bits and let all the water drain. You may need to keep something under the colander to collect any excess water.
- Heat the oil in a wok like pan.
- Once it is hot, lower the heat and add the mustard seeds.
- As soon as the mustard seeds start crackling, add the cumin seeds followed by asafoetida and broken dry red chillies.
- Stir for 30 seconds and throw in the curry leaves.
- Next, add the chana dal and as soon as it turns a couple of shades darker, add the raw peanuts.
- Add turmeric powder and cook for 2 minutes.
- Next, add the chopped onion, green chilli, grated ginger and salt to taste.
- Cover and cook for 5 minutes.
- Uncover and add the sprouted soybean.
- Cover and cook for about 15 to 20 minutes till they soften.
- Next, add the pohe, grated carrot and coconut.
- Mix well, cover and cook for 3 to 4 minutes.
- Uncover and add the grated mango and chopped corainder.
- Mix everything together making sure that the mango shreds are not clumped together.
- Cover and cook for a couple of minutes.
- Take off the flame and serve hot or is even good at room temperature.
- Please use your judgement about the quantity of mango. I used one medium sized mango which gave me 2 tablespoons worth of grated pulp. It is better to add a little at a time, tasting for tartness before adding more.