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Mango Poha

25 Sep

Mamidikaya Pulihora Atukulu.

Flattened rice / poha is soaked in water for couple of seconds and strained. Oil is tempered with spices and dals. The soaked poha is then added to the tempered oil along with grated mango as a final step. Serve mango poha with few Tbsps of yogurt and a mango pickle.
Makes: around 2 Servings of Mango Poha.


Thick Poha 1 Cup
Raw Mango 1 Small
Green Chiles 2 – 3
Turmeric Powder a Big Pinch
Salt to taste


Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Fenugreek Seeds 2
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Peel, discard pit and grate the raw mango (around 3/4 Cup).
Remove stems, wash and slice the green chiles.

Wash poha under fresh running water for a minute.
Strain the poha and keep aside.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles.
Fry till the green chiles change color around the edges.
Then stir in raw mango, strained poha, turmeric powder and salt.
Stir well and remove from heat.
Serve mango poha immediately with a mango pickle if desired.
Notes: Don’t over soak the poha / flattened rice in water.

Suggestions: Make sure raw mango is sour enough, else squeeze few drops of lemon. Make sure to get the poha soaked right. Don’t wash for a long time which makes poha disintegrate. If you soak them for less time, poha feels hard to the bite.
Variations: You can also add red chile powder for extra spice.
Other Names: Mango Poha, Mamidikaya Pulihora Atukulu.