In Andhra Pradesh 'Pulihora' is the most common dish that is prepared during a festival. Today I am going to post the recipe of 'pulihora'. There are many variations. Like:
Chinthapandu/Tamarind Pulihora
Nimmakaya/Lemon Pulihora
Mamidikaya/Raw Mango Pulihora
Tomato Pulihora
Generally pulihora refers to Tamarind pulihora. So lets know how to make this traditional dish.
Preparation time: 10 mins
Cooking Time: 20 mins.
Ingredients:
Rice - 1 Big Cup
Tamarind Pulp - 5 tbsp.
Ginger - finely chopped 1 tbsp.
Green chillies - 5 to 6
Curry Leaves - 10 to 12
Turmeric Pwd - 1 tsp
Mustard Seeds - 1 tsp
Split Black Gram (husked)/Minapappu - 1 1/2 tsp
Bengal Gram/Pachchi senaga pappu (soaked) - 2 tbsp
Asafoetida - 1/4 tsp
Jaggery - very small piece
Mustard seeds powder - 3/4 tsp
Oil
Salt
Procedure:
1) Wash rice and pressure cook it.
2) Take oil in a pan for tadka. When oil is heated up, put split black gram dal, mustard seeds. When mustard seeds starts splitting, add asafoetida, ginger pieces and curry leaves.
3)Now add thick tamarind pulp and also add split green chillies. Stir it for few seconds. Now add turmeric powder, jaggery.
4) Keep stirring the contents often till the lump of jaggery disappears. Add soaked Bengal gram. Now add salt and mix it. Switch off the flame and let it cool for a minute.
5)Spread the cooked rice in a wide vessel and add the above tadka.
6)Mix it till the content gets mixed up uniformly.
7)Add the mustard powder now when the rice is not steaming hot and mix it.
8)Serve it hot.
Note: Never add mustard powder when rice is very hot. This gives bitter taste.
Enjoy the flavor of pulihora.
Regards,
Jyothi
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