PULIHORA

IMG_5048INGRIDENTS

Rice – 1cup

Water – 3 cups

Chana dal – 1 tbsp

Urad dal – 1/2 tbsp

Mustard seeds – 1/3 tsp

Broken red chillies – 1/4 cup

Green chillies – 5 slited

Peanuts – 2 tbsp

Hand full of tamarind makes 1/4 cup juice

or tamarind paste – 2 tbsp (adjust to suit your taste)

Oil – 3 tbsp

Turmeric powder – 1/3 tsp

Crushed ginger – 1 inch pieces

Salt to taste

Mustard seeds – 1/2 tsp ( for powder )

METHOD

  • Wash and soak tamarind in hot water for some time. Squeeze and pass it through a filter, discard stones and pulp. Keep it aside .
  • Wash and cook rice with 3 cups of water. Do not make the rice mushy.
  • Cool the rice in a wide plate. In a motar pestle, crush mustard seeds into a powder.
  • Heat oil in a pan. Add peanuts and fry for a minute. Add chana dal and urad dal. Fry till light golden colour.
  • Then add mustard seeds, broken red chillies, green chillies, crushed ginger and curry leaves.
  • Fry till the red chillies turn crisp. Add salt and tamarind juice or paste. If you are using tamarind paste add 2 to 3 tbsp of water and cook.
  • Cook till the mixture thickens other wise pulihora will be very moist. It will be a thick but flowing paste.
  • Remove from heat. Add the cooked tamarind mix and combine well such that its spread all over the rice.
  • Finally sprinkle mustard seeds powder. Mix well. Adjust salt.  Do not mix while the rice is hot.

SUGGESTIONS

  • Another version is to replace mustard powder with a 1 tsp of roasted sesame seeds powder.

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