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In life, we all carry memories. Some are joyful, and others are painfull. But if we hold on to the past too tightly, it can become a burden that stops us from growing and being happy. This story is about a little bird who learns the importance of letting go, and it teaches us a lesson we all need to remember to forgive, forget, and live in the present.  THE  BIRD  AND  THE  BURDEN  : Once upon a time, in a quiet forest, there lived a small bird named Mira. She had bright feathers and a sweet voice that echoed through the trees every morning. But unlike other birds who flew high and free, mira often stayed low to the ground. She looked tried and her wings dropped even though she was young.  Many animals in the forest wondered why mira never flew far. One day, an old wise owl aked her, " Mira, you are young and strong. Why don't you fly to the skies like the other birds?    Mira looked at the owl and replied, " I wish l could, but my wings feel...

Mango Pulihora Recipe

mango pulihora

Mango Pulihora Recipe

Pulihora, also known as tamarind rice, is a traditional South Indian rice dish that’s tangy, spicy, and aromatic. Adding raw mango gives it a refreshing twist, perfect for summer. Here's a simple recipe to make Mango Pulihora at home.

Ingredients

For the Rice:

  • 1 cup raw rice
  • 2 cups water
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon oil
  • Salt to taste

For the Mango Pulihora Mix:

  • 1 cup grated raw mango
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon chana dal (split chickpeas)
  • 1 tablespoon urad dal (split black gram)
  • 2-3 dried red chilies
  • 1-2 green chilies, slit
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • 1/4 teaspoon turmeric powder
  • 1/4 cup peanuts
  • Salt to taste

Method

Preparing the Rice:

  1. Cook the Rice: Wash the rice thoroughly and cook it with 2 cups of water, turmeric powder, and a pinch of salt. Once cooked, spread it on a large plate to cool down and prevent clumping.

Preparing the Mango Pulihora Mix:

  1. Heat Oil: In a large pan, heat 2 tablespoons of oil on medium heat.
  2. Tempering: Add mustard seeds and let them splutter. Then add cumin seeds, chana dal, urad dal, dried red chilies, and green chilies. Sauté until the dals turn golden brown.
  3. Add Spices: Add asafoetida, curry leaves, turmeric powder, and peanuts. Sauté for a couple of minutes until the peanuts are roasted.
  4. Add Mango: Add the grated raw mango to the pan. Cook for 5-7 minutes until the mango softens slightly. Add salt to taste.

Combining Rice and Mango Mix:

  1. Mix Rice: Add the cooled rice to the mango mixture. Mix gently to ensure the rice is well-coated with the mango and spice mix. Be careful not to break the rice grains.
  2. Adjust Seasoning: Taste and adjust salt if necessary.

Serving:

  1. Serve: Garnish with fresh coriander leaves and serve the Mango Pulihora warm or at room temperature. It can be enjoyed on its own or with a side of yogurt or pickle.

Tips

  • Ensure the raw mango is tangy for the best flavor.
  • Adjust the number of green chilies based on your spice preference.
  • Use sesame oil for an authentic taste.

Enjoy this tangy, flavorful Mango Pulihora as a light meal or as part of a festive spread. Happy cooking!

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