Andhra Pulihora - A delightfully tangy treat

Pulihora or the tamarind rice is indispensable on all good occasions and festive days. The method of preparation varies wide across the South Indian states. It tastes sour, spicy and salty all at the same time. A must try recipe which is simple and yet worth it.

 

Ingredients:

Tamarind---------------------------------------------------> A big lemon size
Rice[Cooked]----------------------------------------------> 1.5-2 cups
Oil-------------------------------------------------------------> 2 Tablespoons
Peanuts------------------------------------------------------> 1 Tablespoon 

Channa dal  ------------------------------------------------> 2 Teaspoons

Dry chilies -------------------------------------------------> 2 numbers 
Green chilies ----------------------------------------------> 4 numbers
Salt------------------------------------------------------------> As required
Curry Leaves [Chopped] --------------------------------> 1 or 2 sprigs
Turmeric----------------------------------------------------->A pinch
Cumin seeds------------------------------------------------->1 Teaspoon
Mustard seeds----------------------------------------------> 1 Teaspoon
 

Method:

1.       Soak the tamarind for an hour and extract thick juice out of it.

2.      Add the turmeric to the juice and simmer in a medium flame so as to reduce it.

3.      Slit the green chilies and add it to the boiling tamarind juice. This is done to ensure the chilies get the tangy taste of tamarind.

4.      The tamarind extract should thicken to a paste.

5.      Spread the cooked rice in a bowl. Add salt and let it cool.

6.      Heat oil in a pan and add the peanuts, channa dal, cumin seeds, curry leaves, red chilies and mustard. When the mustards splutter and the dals turn brown,transfer the seasoning to the rice bowl.

7.       Also transfer the reduced tamarind paste to the rice and mix well.

8.      Yummy Pulihora is ready which goes well with chips and Papad.

Note: More oil adds to the taste of Pulihora and also to its shelf life.