Pulihora(Tamarind Rice) Recipe.

Pulihora, also known as Tamarind Rice, is a popular South Indian dish known for its tangy and spicy flavors. Here's a simple recipe to make Pulihora:



**Ingredients:**


For Tamarind Paste:

- 1 cup tamarind

- 1 cup hot water


For Rice:

- 2 cups cooked rice (preferably leftover rice)

- 2 tablespoons oil

- 1 teaspoon mustard seeds

- 1 teaspoon chana dal (split Bengal gram)

- 1 teaspoon urad dal (split black gram)

- A pinch of asafoetida (hing)

- A few curry leaves

- 2-3 dried red chilies (adjust to taste)

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon fenugreek seeds (methi seeds), roasted and powdered

- Salt to taste


For Tempering:

- 2 tablespoons oil

- 1/2 teaspoon mustard seeds

- 1/2 teaspoon chana dal

- 1/2 teaspoon urad dal

- A pinch of asafoetida

- A few curry leaves


**Instructions:**


1. **Prepare Tamarind Paste:**

   - Soak the tamarind in hot water for about 20-30 minutes. Squeeze and extract the tamarind juice. Strain and discard any fibers or seeds. Set aside the tamarind paste.


2. **Cooking the Rice:**

   - If you're not using leftover rice, cook rice and allow it to cool. Fluff the rice gently with a fork to separate the grains.


3. **Tempering:**

   - Heat 2 tablespoons of oil in a pan. Add mustard seeds and let them splutter. Then add chana dal, urad dal, asafoetida, curry leaves, and dried red chilies. Sauté until the dals turn golden brown.


4. **Tamarind Mixture:**

   - Add the tamarind paste, turmeric powder, red chili powder, fenugreek powder, and salt to the pan. Mix well and cook the mixture until the raw smell of tamarind disappears and the mixture thickens slightly.


5. **Mixing with Rice:**

   - Reduce the heat to low. Add the cooked rice to the pan and mix gently to coat the rice evenly with the tamarind mixture. Be gentle to avoid breaking the rice grains.


6. **Tempering (Tadka):**

   - In a separate small pan, heat 2 tablespoons of oil for tempering. Add mustard seeds and let them splutter. Then add chana dal, urad dal, asafoetida, and curry leaves. Sauté until the dals turn golden brown.


7. **Final Touch:**

   - Pour the tempering over the mixed tamarind rice. Gently mix the tempering into the rice.


**Serve:**

Serve Pulihora (Tamarind Rice) with plain yogurt, papad, or any side of your choice.


**Note:** Adjust the quantity of tamarind paste, red chili powder, and spices according to your taste preferences.


Enjoy the tangy and flavorful Pulihora, a classic South Indian dish!

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