Capsicum Mango Pulihora / Bell Pepper Green Mango Rice Recipe - Pulihora Recipes
Print ThisIngredients
- 1 cup Cooked Rice
- 1 no Capsicum/Bell Pepper
- 1 no small Raw Mango/Green Mango
- 3 Green Chillies slit lengthwise
- 1/4 sp Turmeric Powder
- Salt to taste
- chopped Coriander Leaves
For Powder :
- 1 sp Coriander Seeds
- 1/2 sp Cumin Seeds
- 5 Red Chillies
- 2 sp Dry Coconut Powder
- 1/2 sp Oil
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- fistful Peanuts
- 2 Red Chillies
- 1 pinch Hing
- few Curry Leaves
- 3 sp Oil
Instructions
Wash, peel the raw mango, grate it and keep aside. Wash capsicum well and chop into small pieces and keep aside.
In the meantime, heat 1/2 sp oil in a pan add coriander seeds, cumin seeds, red chillies and fry for a couple of mins, then add grated coconut and turn off the flame. Allow it cool for a while, then grind into powder and keep aside.
Heat oil in a non-stick kadai and add popu ingredients and fry, once done add in turmeric powder, chopped green chillies, curry leaves and fry for 30 secs. Then add chopped capsicum and stir well.
Sprinkle very little water and mix well, cover it with a lid and cook on a medium flame for 5 mins or till they turn soft. 
Add grated mango, stir well and cook for a while, then add cooked rice, 2 sp ground powder, salt and mix everything well.
Lastly add chopped coriander leaves and mix well. Let it sit for a while on stove top with cover, then turn off the flame. Now capsicum mango pulihora is ready, transfer into a serving plate and serve with fresh curd.
