Pulihora-Tamarind rice
Pulihora is a great way to use left-over rice.
Servings: 4
Equipment
- frying pan
Ingredients
- 1.5 cup cooked rice
For tempering
- 2 tbsp oil
- 1 tbsp urad dal or split black gram soaked in hot water for 15 mins and drained
- 1 tbsp channa dal or split bengal gram soaked in hot water for 15 mins and drained
- ¼ cup mungphali or peanuts
- ¼ cup kaju or cashews optional
- Generous pinch of heeng or asafoetida (avoid if making glutenfree)
- 1 tsp rai or mustard seeds
- ½ tsp haldi or turmeric powder
- ½ tsp adrak or ginger
- 3 sprigs of kari patta or curry leaves
- 4 tbsp imli or tamarind paste
- 2 dried red chilli
- 1 tsp sugar or jaggery optional
- salt as per taste
Instructions
- Cook rice and keep it aside. Ensure they are not mushy.
- In a pan,heat oil and and saute peanuts, keep it aside.
- Add mustard seeds,let it splutter.
- Add curry leaves followed by chillies and lentils.Let it roast.Add asafoetida ,turmeric,ginger
- Now add tamarind paste and mix well
- Add peanuts,rice and mix well
- Serve hot.
Notes
Note : To make the tamarind paste: Add a generous piece of tamarind into a bowl of hot water. Leave it aside for 15 mins and rub it with your hands to mix the pulp. Strain it to remove seeds and store it in refrigerator.