Pulihora (Andhra Style)
Ingredients
- Rice 1 cup ⓘ
- Tamarind juice in thick consistency 1/4 cup ⓘ
- Oil 6 to 8 table spoons ⓘ
- Salt as per taste ⓘ
- Sugar (Optional) 2 pinches ⓘ
- Turmeric 1 pinch
- Tempering: ⓘ
- Mustard Seeds 1 table spoon ⓘ
- Cumin Seeds 1/2 Teaspoon
- Urad Dal /Black Gram 1 table spoon
- Chana Dal /Split chick pea 1 table spoon
- Ground Nuts 3 table spoons ⓘ
- Cashew Nuts whole few ⓘ
- Red chilies 8 to 10 or as per taste ⓘ
Instructions
- Rinse and wash rice , cook along with a pinch of turmeric and a 1/2 teaspoon of oil . When done , dish it into a large bowl to cool.
- Take a pan add oil, when ready and not smoking , add in the tempering taken and when it sputters , add it to the cooked rice .
- Now in the same pan , pour in the thick tamarind juice along with sugar and fry, it until it turns into a paste and oozes out oil .
- Now toss in some salt into the rice along with tamarind pulp (as required) and mix with hand gently without breaking the rice .
- Serve hot or cold as per taste .
- Chef's Notes::
- 1) Tossing in turmeric and oil while cooking rice , gives rice a perfect texture by making it a little hard ,so that, when you mix with your hands , the rice won't mash up. Not only this ,your rice acquires a perfect yellow color 2)Using freshly prepared rice , gives the best flavor than left over rice 3)While making the tamarind pulp , as per the steps provided, you can refrigerate the extra pulp in a air tight jar , for next use in sambaar, or dal or for puliyogare. 4)Tossing in sugar in tamarind juice doesn't make it sweet .but helps to acquire perfect taste , by cutting the sourness 5)Toss in the salt on rice , so that ,it will be distributed evenly while mixing . 6)While tempering , make sure you temper all the seeds once , then nuts and then green chilies ,ginger ,and curry leaves as some turn brown easily while some like chick pea take time
Nutrition & Diet Analysis (per serving)
430
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).