Thursday, December 28, 2006

Pulihora (Tamarind Rice)

Pulihora (Tamarind Rice)


* Rice - 1cup* Bengal gram dal - 1/4cup* Turmeric powder - 1/4tsp* Thick Tamarind pulp - 1/2cup* Curry leaves - 12* Urad Dal (Black gram dal)- 2tsp* Mustard - 1/2tsp* Cashew nuts - 1tbs* Split Red chillies - 2nos* Split Green chillies - 2nos* Asafeotida - a pinch* Ginger - 1 piece* Sesame seed powder - 4tbs* Oil - 4tbs* Salt -to taste


Wash the rice and dal and cook it together with enough water (don't overcook). Spread the rice into a vessel and sprinkle turmeric powder, 2tbs oil, salt, tamarind pulp and 7-8 curry leaves.
Heat oil in a deep frying pan and add urad dal, mustard seeds and cashew nuts. When the seeds begin to crackle, add ginger, red chillies, green chillies, asafeotida and the remaining curry leaves. Fry for a while, remove from fire and add it to the rice. Sprinkle sesame powder, mix thoroughly and cover with a lid for an hour.
Serve with seasoned yogurt.

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