Puffed rice / mamra is soaked in water for couple of seconds to soften and then strained. Oil is tempered with few whole spices and dals. The soaked mamra is then added to the tempered oil along with grated raw mango. Serve mango mamra with few Tbsps of yogurt on the side and a mango pickle.
Makes: around 2 Servings of Puffed Rice with Raw Mango.
Puffed Rice 2 Cups
Raw Mango 1 Small
Green Chiles 1 – 2
Roasted Peanuts 2 Tbsps
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 5
Asafoetida a big pinch
Curry Leaves 4
Oil 1 tbsp
Method of preparation:
Peel, discard pit and grate the raw mango on thick side of the grater (around 3/4 Cup).
Alternatively, use a food processor to grate the big chunks of mango.
Remove stems, wash and finely chop the green chiles.
Soak puffed rice in enough water for couple of minutes.
When puffed rice feels just soft, wash with fresh water.
Strain the puffed rice and keep aside.
Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and raw mango.
Fry till the mango softens a bit.
Then stir in strained puffed rice, roasted peanuts, turmeric powder and salt.
Stir well and remove from heat.
Serve puffed rice with raw mango immediately.
Notes: Don’t over soak the mamra / puffed rice in water.
Suggestions: Make sure raw mango is sour enough, else squeeze few drops of lemon. Reduce the amount of raw mango if its extremely sour. Make sure to get the puffed rice soaked right. Don’t wash for a long time which makes puffed rice disintegrate.
Variations: You can also add powdered roasted gram for some texture.
Other Names: Puffed Rice with Raw Mango, Mamidikaya Maramaralu.