Mango Pulihora

Ingredients:

• Leftover rice- 1 cup
• Mango- 1 small
• Salt- 1 1/2 tsp
• Turmeric powder- 1/4 tsp

• For Tempering:

• Oil- 3 tbsp
• Peanuts- 2 tbsp
• Chana dal- 1 1/2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp 
• Dry red chilies- 2-3 broken into pieces
• Green chilies- 2-3 slit and cut
• Curry leaves- 5-7

Method:

1. Wash, peel the mango and grate it. You can also roughly cut it into pieces and grind it.
2. Heat oil in a pan and add peanuts, chana dal, urad dal, mustard seeds, cumin seeds. 
3. Next add dry red chilies and asafoetida. 
4. As the mustard splatters, add green chilies and curry leaves. Now add the grated mango and mix.
5. To this add salt and turmeric powder.
6. Saute for 2 minutes and add the leftover rice. Mix well.
7. Let it heat up for 2-3 minutes. Turn off the heat and serve. 

Notes:

1. This can be prepared in large quantity with freshly cooked rice as well. In that case just add the grated mango to the hot rice and mix it. Let it sit for 5 minutes and add the tempering and mix.
2. Let the pulihora sit for an hour or so before serving and it will taste better.
3. You ca prepare this for lunch boxes and outings or potlucks.