Pulihora/Tamarind Rice
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| Prep Time | 40 minutes |
| Servings |
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Ingredients
- Sona masoori rice(uncooked) - 6 cups
- Tamarind(or 2 lemons sized of tamarind, Puli) - 36 one
- Water - 1cup for
- Green chillies(make small slits) - 15 nos
- Curry leaves - 1 bunch
- Red chillies - 5 nos
- Mustard seeds - 2 tbsp
- Ginger(finely minced) - 1 1/2 "
- Turmeric powder - 1 1/2 tsp
- Sugar - 1 tsp
- Salt - 6 1/2 tsp
- Ground nuts(roasted, Nelakadala) - 1/2 cup
- Bengal gram(Kadalaparippu) - 1/2 cup
- Black gram(Uzhunnuparippu) - 1/4 cup
- Cashews - 1/8 cup
- Oil - 1 1/4 cups
- Cumin seeds(Jeerakam) - 1 tsp
- Asafoetida(optional, Kayam) - 1 pinch
Ingredients
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Instructions
- Soak Bengal gram in water for 30 mins.
- Mix this soaked dal with washed and drained rice.
- Pressure cook it with 12 cups of water.
- Extract the pulp of it and keep aside.
- Heat oil in a pan.
- Add Bengal gram, black gram and 1 tbsp of mustard seeds.
- Once they splutter, add roasted grounduts and cashews and saute for a while.
- Add cumin seeds, ginger, green chillies, red chillies and curry leaves and saute for a while.
- Add the tamarind pulp and saute for another 2 mins.
- Cover and cook for 8 mins on medium flame, until the oil separates.
- Grind together 1 tbsp of mustard seeds, 1 red chilly and asafoetida(optional) and keep aside.
- Mix together the pressure cook dal-rice mixture with the sauteed masala.
- Add the ground mixture to the above and mix well.
- :- Rice should not be sticky. Adjust the water as per your rice quality. Sometimes, rice may need little/more water for cooking. For better results, add few drops of lemon juice or oil to the rice while cooking. :- Add as much curry leaves for better flavour. :- This can be stored in a refrigerator for 1 week. :- I use exact measures of the ingredients as mentioned above everytime. Please adjust the chillies and salt as per your taste. :- Pulihora recipe is ready.
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