Pulihora recipe
temple style pulihora rice is a delicate dish served for prasad. It can also be cooked with left over rice or when you have little or no veggies at home.
Servings: 4
Equipment
- frying pan
- saucepan
Ingredients
- 1.5 cup cooked rice
For tempering
- 2 tablespoon oil
- 1 tablespoon urad dal or split black gram soaked in hot water for 15 mins and drained
- 1 tablespoon 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 teaspoon rai or mustard seeds
- ½ teaspoon haldi or turmeric powder
- ½ teaspoon adrak or ginger
- 3 sprigs Kari patta or curry leaves
- 4 tablespoon imli or tamarind paste
- 2 dried red chilli
- 1 teaspoon 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.