Wishing everyone a Happy and Prosperous Deepavali .
"Tamarind pulp is cooked with tempering, peanuts and little jaggery and then added to cooked rice ."
Pulihora is a traditional Andhra dish made during most festivals. It tastes divine with the sourness from the tamrind pulp,spicyness from the green and red chillies, crunch from the peanuts, chanadal and urad dals and curry leaves.
The first time I made pulihora was for a trip after my marriage. Mr.IB asked me to make pulihora for the trip we were gonna make to Hilton head islands from Atlanta. Called up amma and she guided me through the recipe and it was a hit.
Ingredients for cooking rice:
Raw rice 1&1/2 cups
Chana dal 1/4 cup+ 1 tbsp
Urad dal 1 tbsp
Mustard seeds 1&1/2 tsps
Jeera 1&1/2 tsps
Hing 1/2 tsp or more
Turmeric 1 tsp
Curry leaves 10-12 leaves
Methi seeds 6-8
Jaggery 1/2 tbsp or a little less
Dried red chillies 6
Green chillies 5 slit
Tamarind a big lemon sized, soaked and pulp extracted
Salt to taste
Oil 1/4 cup
- Cook rice with 1/4 cups of chana dal and 1 tsp oil. Spread on a plate and let it cool.
- Heat 1/4 cup of oil and when hot, add methi seeds, mustard, jeera, dried red chillies, 1 tbsp of chana dal, urad dal, peanuts and fry till light brown.
- Add green chillies and curry leaves fry for 2 mins.
- Add the tamarind pulp, jaggery, salt and cook till the oil separates.
- Add to the cooked and cooled rice and mix well.Adjust salt.
- Serve with yogurt to make it a complete meal.
Let the pulihora sit for aleast an hour before you serve it. This gives time for all the flavors to combine and bring out the best taste.