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INGREDIENTS:
RICE - 250 GMS
TAMARIND- 50 GMS
SALT- AS NEEDED
GINGER - LITTLE PIECE SLICED VERY THIN
MUSTARD SEEDS-3 TSP
GROUND NUTS- FISTFULL
SPLIT URAD DAL- FISTFULL
CHANNADAL-FISTFULL
CURRYLEAVES-FOR SEASONING
TURMERIC POWDER-2 TSP
OIL-3TBSP
PROCEDURE:
1. BOIL RICE AND SPREAD IT IT IN A BIG VESSEL SUITABLE FOR MIXING.
2. SOAK TAMARING IN WATER FOR AT LEAST 1 HOUR AND EXTRACT TAMARIND THICK PULP AND KEEP IT ASIDE.
3.HEAT OIL IN A KADAI AND TO THIS HOT OIL ADD MUSTARD SEEDS,CHANNA DAL,SPLIT URAD DAL,GROUND NUTS AND CURRY LEAVES,GINGER PIECES.
4. AFTER FRYING FOR 1 MIN, ADD TAMARIND EXTRACT AND TURMERIC POWDER AND SALT AND LET IT BOIL FOR 10 MIN UNTILL THE MIXTURE ATTAINS A THICK PASTE LIKE CONSISTANCY.
5. NOW ADD THIS THICK TAMARIND PASTE TO THE COOKED RICE AND MIX IT THROUGHLY.
NOW TASTY PULIHORA READY.
Pulihora
Posted by jonnadula madhuPulihora Recipe
INGREDIENTS:
RICE - 250 GMS
TAMARIND- 50 GMS
SALT- AS NEEDED
GINGER - LITTLE PIECE SLICED VERY THIN
MUSTARD SEEDS-3 TSP
GROUND NUTS- FISTFULL
SPLIT URAD DAL- FISTFULL
CHANNADAL-FISTFULL
CURRYLEAVES-FOR SEASONING
TURMERIC POWDER-2 TSP
OIL-3TBSP
PROCEDURE:
1. BOIL RICE AND SPREAD IT IT IN A BIG VESSEL SUITABLE FOR MIXING.
2. SOAK TAMARING IN WATER FOR AT LEAST 1 HOUR AND EXTRACT TAMARIND THICK PULP AND KEEP IT ASIDE.
3.HEAT OIL IN A KADAI AND TO THIS HOT OIL ADD MUSTARD SEEDS,CHANNA DAL,SPLIT URAD DAL,GROUND NUTS AND CURRY LEAVES,GINGER PIECES.
4. AFTER FRYING FOR 1 MIN, ADD TAMARIND EXTRACT AND TURMERIC POWDER AND SALT AND LET IT BOIL FOR 10 MIN UNTILL THE MIXTURE ATTAINS A THICK PASTE LIKE CONSISTANCY.
5. NOW ADD THIS THICK TAMARIND PASTE TO THE COOKED RICE AND MIX IT THROUGHLY.
NOW TASTY PULIHORA READY.
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