Puffed Rice with Raw Mango

Mamidikaya Maramaralu.

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.

Ingredients:

• Puffed Rice 2 Cups
• Raw Mango 1 Small
• Green Chiles 1 – 2
• Roasted Peanuts 2 Tbsps
• Turmeric Powder a Big Pinch
• Salt to taste

Talimpu:

• 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.

via Talimpu