Pulihora (Tamarind Rice) 

Wishing you all a Happy Ugadi……… Nutana Samvatsara Subhakankashalu……

Pulihora and bobbattu is a classic combination made during any festival.  Pulihora/tamarind rice/chitrannam whatever the name, tastes sour and umm…  simply superb no one can resist eating. Now-a-days we can have priya instant pulihora mix, but the fresh home made gives the authentic taste. 

Here I am posting the recipe for Pulihora. 

Ingredients: 

2 cups rice

Big lemon size tamarind

10-12 green chilies slit length wise

1 tsp sugar

Salt

½ tsp turmeric

4 tbsp Oil

5-6 Dry red chilies

1 tsp mustard seeds

1 tbsp chana dal

1 tbsp urud dal

1 tsp cumin seeds

Few curry leaves

Pinch of asafoetida (inguva)

2 tbsp roasted groundnuts

Chopped coriander

 Procedure: 

·         Soak tamarind in hot water for 15-20 minutes and make thick tamarind juice.

·         In a cooking vessel, add a tbsp oil, tamarind extract, turmeric, green chilies, salt, sugar and cook until the tamarind extract becomes paste. (At this point green chilies become soft and pale green color).

·         Cook the rice and cool it, separate each grain and mix well with 1 tbsp oil, curry leaves, tamarind paste and adjust salt accordingly.

·         Heat the remaining oil and add dry red chilies, mustard seeds, chana dal, urud dal, cumin seeds. When they are fried add curry leaves and asafoetida (hing).

·         Add the above seasoning, roasted groundnuts, and chopped coriander to the tamarind rice and mix well.

·         This tastes good after few hours from the time of preparation.