- Tamarind Paste- Add tamarind in 1 cup of boiling water. Let the tamarind soak in the boiling water for 15 minutes. After 15 minutes, squeeze the tamarind to extract the pulp. Drain the tamarind pulp and set a side. In a large pan heat oil and add the dry red chili. In medium flame fry the red chili till dark brown. Add the mustard seeds and let them pop. Now add the chana dal and urad dal and fry for 30 seconds. Add the cumin seeds and fry for another 30 seconds. Add the slit green chili and curry leaves and saute for few seconds and add the tamarind extract to the fried tempering ingredients. Add salt and jaggery and cook on medium flame till the gravy thickens. This can take upto 7-10 minutes. To the thickened gravy add the turmeric powder, more curry leaves, asafoetida and roasted sesame seeds powder. Mix it well and cook for few seconds Taste the gravy and adjust the salt. Add the cooked rice and mix it well. Serve.
Pulihora
#myrecipe
By Shaalini Shaalu
Feb, 3rd
570
Servings
4 persons
Cook Time
15 minutes
Ingredients
16
- 18
Ingredients
- Cooked rice
- Tamarind
- Water
- Jaggery
- Roasted sesame powder
- Turmeric powder
- Hing
- Curry leaves
- Peanuts
- Salt
- Oil
- Mustard
- Urad dal
- Chana dal
- Cumin
- Red chilli
- Green chillies
- Curry leaves
