Pulihora - Tamarind Rice Recipe

 

Ingredients

• Rice - 1 cup
• Turmeric - 1 tsp
• Salt - 1 + 1/4 tsp
• Fenugreek Seeds (Methi) - 1/4 tsp
• Oil - 2 + 1 tbsp
• Ground Nut Seeds - 1/2 cup
• Cashew - 8 (sliced)
• Red Chilli - 2 (halves)
• Green Chilli - 2 (halves/sliced)
• Bengalgram (Chana Dal) - 1 tbsp
• Urad Dal - 1tbsp
• Mustard - 1/2 tsp
• Asafoetida (Hing) - 1/8 tsp
• Jaggery - 1/4 tsp
• Tamarind - Lime sized (soaked in 1/2 cup hot water)
• Curry Leaves - 1 spring

Preparation

1. Cook rice. Squeeze out tamarind to get 1/2 cup of pulp.
2. Put a pan on low flame. Shallow fry fenugreek seeds and make powder out of it.
3. Pour 2 tbsp of oil in a pan. Fry groundnuts and cashew till they turn light brown in colour.
4. Add Chana Dal, Urad Dal and mustard to the oil and fry on medium flame.
5. When they turn light brown in colour, add red and green chilli pieces.
6. When it starts spluttering, add asafoetida and tamarind pulp (add one by one) and stir.
7. When oil starts oozing, add jaggery and 1/4 tsp salt. Stir tamarind chutney. Let it cook for 2 min.
8. Spread hot rice in a wide-opened pan, sprinkle turmeric, fenugreek powder and a tsp of salt over rice and mix well.
9. Now add tamarind chutney, ground nuts, cashew and curry leaves to the rice. Blend all the ingredients and the Pulihora is ready.

Note - This tamarind chutney can be stored in a fridge for a week.