Pulihora

Ingredients For Pulihora:

Rice 2 cups
Tamarind pulp 1 cup
Chana dal or bengal gram pulses 1 tablespoon
Urad dal or split black pulses 1 tablespoon
Jaggery 1tablespoon
Peanuts (fried) handful
Turmeric powder 1 teaspoon
Mustard seeds 1 teaspoon
Asfoetida or hing 1 pinch
Cumin seeds 1 teaspoon
Sesame powder 1 teaspoon
Curry leaves 6-7
Dry red chillies 3-4

Green chillies 3-4 (slit)
Salt as per taste
Ghee or clarified butter 1 tablespoon

Procedure For Pulihora:

 

Cook rice in a cooker in the usual way but make sure you use optimum water so that it does not get sticky.

Spread out the cooked rice to cool and dry it. Add turmeric powder and curry leaves to the rice and keep it aside for later.

In a pan heat the ghee and season it with all the spices. Fry the dals in ghee for a few minutes. Add green chillies in the end.

Then pour the jaggery and tamarind into the pan. Cook it on low flame for 5-6 minutes till the tamarind gets totally broiled.

Then mix the rice with this spicy gravy and garnish with fried or roasted peanuts.

Pulihora is one of the common festival foods in South India so serve it to your guests on Ugadi; they will not be disappointed.