Pulihora (Tamarind Rice)

2 cups Rice (cooked so that each grain
is separate. Spread out to cool) 
1/2 tsp Turmeric
5-20 Curry Leaves
Salt, to taste
1 large lemon sized ball of Tamarind (soak
in a cup of hot water and extract pulp)
1 tsp Jaggery
1 tbsp Channa Dal
1 tbsp Urad Dal
1 tsp Rye
1 tsp Jeera
3-4 Dry Red Chillies
4-5 Green Chillies, slit length wise
1 1/2 tsps finely chopped Ginger
1/4 tsp Hing
1 1/2 tbsp Roasted Sesame Seed
2 fistfuls of roasted Peanuts
3 Tbsps oil
1)Sprinkle Turmeric powder, Salt, a Tbsp
of Oil and few Curry Leaves to the cooked and cooled rice, mix gently with a
fork and keep aside.

2 ) Heat the remaining oil in a vessel, add the Mustard seeds and let them
splutter. Add the Dry Red Chillies, Jeera, Rye,Chana Dal, Urad Dal and fry for a
minute till the Dals change color. Next, add the slit Green Chillies, Ginger,
Hing and a few curry leaves and fry for a few seconds.

3) Now add the Tamarind extract and Jaggery, stir together and cook till the raw
smell of tamarind disappears. In about 10 minutes the mix should resemble a thick,
but flowing, paste. Switch off the gas.

4) Fold in the cooked Tamarind mix into the rice and mix well. Add the Sesame Seed
Powder and Peanuts and mix well.
Let it sit for at least 3-4 hours
for the flavors to set in.

Serve with Appalams (Papads) and

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