Coconut-Mango Puliohara

Coconut-Mango Pulihara (ISKCON) By NOV

I belong to a yahoogroup and sometimes get recipes for food for the gods. Since these are usually prepared by the ISKCON people, it may be different from what is usually prepared. Here's a sample.

Coconut-Mango Pulihara

Ingredients:

1½ cups Rice (Basmati or Sona Masuri)
1 cup fresh Coconut pieces
1-1½ cups Green (raw) Mango, peeled and chopped
3 Green Chilies
2 tsp Mustard powder
1 tsp Turmeric powder
1 tsp Jaggery
¼ cup roasted Peanuts or Cashews
2 tsp fresh Lime/Lemon Juice
Salt to taste

For Tempering:
1 tsp Mustard Seeds
1 tbsp Urad Dal
1 tbsp Channa Dal
2 dry Red Chilies, halved
a few Curry Leaves
¼ tsp Asafoetida
Ghee for frying

Cook the rice and when done, separate the grains with a fork, and let it cool. If fresh coconut isn't on hand, you can use a packed ¾ cup of grated dry coconut. Put the coconut, mango and green chilis in a blender and pulse to a rough paste, using no water. You want to have some sizeable pieces of coconut, mango and chili in the finished rice, so don't make the paste too fine.

In a little ghee fry the spices, beginning with mustard till it splutters, then add the dals, chilis, curry leaves and asofoetida. Mix the spices into the coconut-mango paste and add the mustard, turmeric and sugar. Cook for another two or three minutes, then remove from the heat. Don't overcook, as you don't want to overpower the sour taste of the raw mango.

Add citrus juice, salt and nuts and combine this mixture with the rice, tossing well so the rice is fully mixed with the other ingredients. Let it sit, covered, for 10 or 15 minutes so the flavors blend, then offer to Krsna will love and devotion.