Pulihora / Tamarind Rice
Ingredients:
- Sona Masoori Rice - 2 Cups
- Turmeric/Haldi - 1/2 tsp
- Curry Leaves - 1 Spring
- Salt - 2 tsps
- Tamarind - Large Lemon Size
- Bengal Gram/Chana Dal - 1tbsp
- Urad Dal/Minapappu - 1tbsp
- Mustard Seeds - 1 tsp
- Cumin Seeds - 1tsp
- Dry Red Chillies - 3 to 4 Medium
- Green Chillies - 4 to 5 Slit Length wise
- Asafoetida/Hing - 1/4 tsp
- Peanuts/Groundnuts - 1 Fistful
- Oil - 5 to 6 tsps
Preparation:
- Cook 2 cups of Rice with 4 cups of water such that each grain is seperate. Spread to cool and keep aside.
- Soak the Tamarind in a cup of warm water and extract the pulp.
- Heat the oil in a pan, add the mustard seeds and let them splutter. Add cumin seeds, chana dal, urad dal, peanuts and fry for a minute till light brown. Next add dry red chillis, slit green chillis, asafoetida and curry leaves and fry for a few seconds.
- Add the tamarind extract, salt, turmeric and cook till the raw smell of tamarind disappears, and till the oil oozes out i.e, approx 5-7 mts. It will be a like a thick paste. Remove from heat.
- Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
- Make it a complete meal by serving with yogurt.
