Rice 2 cups
Grated raw mango-1cup
Salt to taste
Oil 2 to 3 tbsps
Mustard seeds 1 spoon
Red chillies 2 to 3 nos
(made into slits)
Urad dal 1 spoon
Channa daal 1 spoon
Cashewnuts or groundnuts-1/2 cup
Turmeric powder a little
Hing a pinch
Curry leaves  a few
Green chillies 5 to 6 nos
made in to slits
Pressure Cook rice first.The rice and water should be in the ratio of 1:2.
After done,let it cool.
Meanwhile,place a pan on the stove,add oil to it.After it started heating add channa daal,urad daal,ground nuts,redchilli slits,mustard seeds etc. one by one ,saute well.Lastly add green chilli slits,and curry leaves,then
switch it off.
Add the grated mamidikaya ,haldhi,and salt with the cooked rice, mix well according to your taste.If you want less sourness add less amount of grated mango,but if you want it more sour and tasty,add more qty of grated raw mangoto the cooked rice.
Lastly add the total seasoning to the rice.And mix it well.Mango pulihora tastes yummy.
If you want to store it for a day i.e. both for supper and dinner also, then fry the grated mango in 1 tsp of oil for 5 mins in medium fire,saute well then switch it off.And after it turns cool then add into the rice.Like this it will retain for 1 day in  indian atmosphere.
I prepare this atleast thrice or four times in the season of mangoes.