Of course it can be enjoyed only when we prepare it with the fresh tamarind pulp instead of readymade mixes.
Preparation Time: 10 mins
Cooking Time: 30 mins
Recipe Category: Rice
Recipe Cuisine: Andhra
Serves: 4 people
Ingredients:
- Rice - 2 cups
- Tamarind pulp (thick) - 1 cup
- Green Chillis - 5
- Ginger - 4" Long
- Curry Leaves - 7 or 10
- Salt - to taste
- Turmeric powder - 1 tsp
- Jagery - small piece
- Asafoetida - a pinch
- Oil - 4 tbsp
- Mustard seeds - 1 tbsp
- Cumin seeds - 1 tbsp
- Black gram - 1 tbsp
- Bengal gram - 1 tbsp
- Red chillies - 2
- Pea nuts - 1 tbsp
Procedure:
- Soak tamarind in water for half an hour.
- Slit the green chillies and chop ginger.
- Heat oil in a wok or kadai. Add peanuts, Bengal gram, and Black gram. Let them fry till they turn brown colour.
- Add mustard seeds, cumin seeds, and Red chillies. When they start spluttering add green chillies, ginger pieces and curry leaves.
- Squeeze out tamarind juice from the soaked tamarind.
- Add turmeric powder, salt and tamarind pulp to the above seasoning. Add jaggery also. Let it boil for 10 minutes or till the oil separates.
- Pressure cook the rice, for 1 cup of rice add 2 cups of water. Once it cooled spread the rice in a wide plate.
- Add the above tamarind mixture to the above cooled rice.
- Mix it with a spatula so that boiled rice won't get crushed.
- Mix well so that the tamarind pulp combines with rice grains evenly.
- Serve pulihora with fresh curd after two or three hours. This tastes good.
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