Pulihora is a tamarind flavored rice which usually makes for festivals,pujas etc.Especially for festivals like sankranthi,diwali my mom makes this dish as a "must" for family get togethers. so i grown up watching my mom making in lot for us. it is one of the quick recipe to make for lunch box or as a tiffin. I always keep the tamarind pulp in bulk in my refrigerator/freezer which makes more easy to prepare.
Ingredients
cooked rice(choice of urs) -1cup
Tamarind pulp - 3tbsp
turmeric pwd -1tsp
salt
Tempering
green chilies -5(adjust acc to ur taste)
ginger - 1inch piece
mustard seeds -1/2tsp
urad dal/split black gram - 1tbsp
chana dal - 1tbsp
red chili - 3-4
hing/asafoetida -1/4tsp
curry leaves -10
peanuts - 1fistfull
oil - 3-4tbsp
procedure
1.cook the rice with 2 cups of water and spread the rice in a big bowl/plate.
2.Add salt,turmeric,tamarind pulp to the rice and mix.set aside.
3.Take a pan add oil when its hot add mustard seeds let them splutter.add chana dal,urad dal,red chiles.fry them for a minute till they turn light brown.now add ginger and slit green chilies and peanuts.let them fry for a minute.finally add curry leaves and hing. so that curry leaves have its green color and hing flavor smell.
4.Now add this mixture to the rice and give it a mix thoroughly.adjust the salt,sourness of tamarind.personally i like to be sour and spicy.
Notes
Ingredients
cooked rice(choice of urs) -1cup
Tamarind pulp - 3tbsp
turmeric pwd -1tsp
salt
Tempering
green chilies -5(adjust acc to ur taste)
ginger - 1inch piece
mustard seeds -1/2tsp
urad dal/split black gram - 1tbsp
chana dal - 1tbsp
red chili - 3-4
hing/asafoetida -1/4tsp
curry leaves -10
peanuts - 1fistfull
oil - 3-4tbsp
procedure
1.cook the rice with 2 cups of water and spread the rice in a big bowl/plate.
2.Add salt,turmeric,tamarind pulp to the rice and mix.set aside.
3.Take a pan add oil when its hot add mustard seeds let them splutter.add chana dal,urad dal,red chiles.fry them for a minute till they turn light brown.now add ginger and slit green chilies and peanuts.let them fry for a minute.finally add curry leaves and hing. so that curry leaves have its green color and hing flavor smell.
4.Now add this mixture to the rice and give it a mix thoroughly.adjust the salt,sourness of tamarind.personally i like to be sour and spicy.
Notes
- If you add the pulp and tempering seperately(this way) the tempering,peanuts will be more crispy and crunchy while eating.
- After tempering you can add tamarind extract (not the pulp)and cook till thick paste(takes 5-7mts) and add to the rice.
- tamarind pulp is the tamarind extract cooked until thick paste.
