Monday, November 3, 2008

How to prepare Pulihora

Pulihora is a traditional south Indian recipe.

Rice : 3 cups
Tamarind : 60 grams or Big lemon size or 1 1/2 cup thick juice
Peanuts : 1 table spoons
Chana dal : 2 tablespoons (Soaked in the warm water)
Urad dal : 1 table spoon
Red chilli : 6
Green chilli : 3 or According to taste
Turmeric : 1/4 spoon
Cumin, fenugreek seeds fried and grounded to powder : 1/4 spoon (optional)
Vegetable oil : 3 table spoons
Cumin seeds, mustard seeds : 1/4 teaspoon
Hing : Pinch
Curry leaves, cilantro : few (optional)
Cashew nuts : to garnish

1. Cook rice with six cups of water. Keep it aside for cooling.

2. Take 2 teaspoons oil in a nonstick bowl or thick bottom vessel and heat it. Add dried red chilli, cumin seeds and mustard seeds. Once they pop add tamarind juice and salt and boil on medium flame to a thick paste for about 10 to 15 minutes stirring frequently. Add fenugreek and methi powder.

3. Heat oil in a popu pan, add green chilli, cumin seeds, mustard seeds and curry leaves. When they start to pop, add urad dal and soaked chana dal and peanuts. Fry it well. Then add turmeric, cilantro and hing. Turn off heat.

4. Add prepared pulihora mix to cooked rice, add popu mix and salt according to taste. Mix well. Garnish with cashew nuts.

Pulihora is ready to eat.

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