Pulihora or Tamarind Rice

Posted in Main Course, Recipes

Tagged with Pulihora,rice,Tamarind

Pulihora or Tamarind Rice is a dish we prepare for most of our festivals in South India.Its a tangy flavoured rice mixed in tamarind sauce and spices and garnished with roasted peanuts and tastes great with plain yogurt and appadam (papad).

Ingredients:

• 2 cups cooked rice (each grain should be separate)
• 1/4 tsp teaspoon turmeric (haldi,pasupu)
• 3-4 tbsp oil
• salt to taste
• 20 fresh curry leaves
• 1/2 cup roasted peanuts
• 4 tbsps tamarind extract
• 1 tbsp channa dal (split bengal gram)
• 1 tbsp urad dal (split black gram)
• 1/2 teaspoon mustard seeds ( aavalu)
• 1 tsp cumin seeds (jeera)
• 5 medium dry red chili
• 4 green chilis slit length wise
• 1 tsp chopped ginger
• 1/4 tsp hing (asafoetida, inguva)
• 1 tbsp sesame seeds pwd(nuvvulu) (optional

Method:

Mix the cooked rice with 2 tbsp oil,salt, turmeric pwd,roasted peanuts and 10 curry leaves. Keep aside.
Heat 2 tbsp oil in a vessel.Add the mustard seeds and let them splutter.Now add dry red chillis,cumin seeds,channa dal,urad dal and fry for 15-20 seconds till light brown.
Now add the slit green chillis,ginger,asafoetida and curry leaves and fry for 10 seconds.Now add the tamarind extract and cook till the raw smell disappears..approx 3-4 minutes.Add the seasame seeds powder and mix well.Remove from heat.
Add this to the rice and mix well.Adjust salt.
Serve with plain yoghurt.
Note:You can adjust the tamarind extract according to your taste.

(2 votes, average: 5.00 out of 5)

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Pohe

Posted in Snacks

Tagged with peas,pohe,rice

Poha is flattened cooked rice. It is usually washed and drained and used to make savory dishes. Like – Potato Poha, Papads, Poha Dosa, Maharashtrian Chivda etc. Poha is available in 2 forms in the Indian grocery stores – Thick poha and Thin poha. The Thick variety is thicker as the name indicates. The thin variety is used specifically to make “chivda”.

Ingredients:

• 2 cup Thick Pohe
• 1 large Onion, chopped
• 1 Potato, cubed into 1 inch cubes
• 2 Green chilies, sliced
• 1 teaspoon Lemon juice
• 2-3 teaspoon Sugar
• Salt to taste
• 1 tbsp oil
• 2 teaspoons Mustard seeds
• 1/2 teaspoon Asafoetida
• 2 teaspoons Turmeric powder
• Water 1/4th cup

To Garnish

• Freshly grated coconut
• Coriander leaves, chopped finely
• Lemon juice

Wash Pohe and rinse well until the water runs clear. Drain all the water and keep aside for 10 to 15 minutes.Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, chopped onion, potato and green chilies. When potatoes are almost cooked add the sugar, salt, lemon juice and 1/4th cup of water. Mix well. Now add the soaked pohe. Mix well.

Cover and cook for about 5 minutes on medium heat. Remove the lid, stir and again allow it to cook for 2 minutes. Garnish with freshly grated coconut and coriander leaves. Enjoy !

(1 votes, average: 5.00 out of 5)

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