Pulihora (Andhra Style)

Name: Pulihora (Andhra Style)
Ingredients: Rice 1 cup; Tamarind juice in thick consistency 1/4 cup; Oil 6 to 8 table spoons; Salt as per taste; Sugar (Optional) 2 pinches; Turmeric 1 pinch; Tempering:; Mustard Seeds 1 table spoon; Cumin Seeds 1/2 Teaspoon; Urad Dal /Black Gram 1 table spoon; Chana Dal /Split chick pea 1 table spoon; Ground Nuts 3 table spoons; Cashew Nuts whole few; Red chilies 8 to 10 or as per taste; Green Chilies 4 to 5 or as per taste; Ginger chopped finely 1 table spoon; Curry Leaves few; Hing 3 pinches

18 ingredients

7 steps

Ingredients

Rice 1 cup
Tamarind juice in thick consistency 1/4 cup
Oil 6 to 8 table spoons
Salt as per taste
Sugar (Optional) 2 pinches
Turmeric 1 pinch
Tempering:
Mustard Seeds 1 table spoon
Cumin Seeds 1/2 Teaspoon
Urad Dal /Black Gram 1 table spoon
Chana Dal /Split chick pea 1 table spoon
Ground Nuts 3 table spoons
Cashew Nuts whole few
Red chilies 8 to 10 or as per taste
Green Chilies 4 to 5 or as per taste
Ginger chopped finely 1 table spoon
Curry Leaves few
Hing 3 pinches

Directions

1

Rinse and wash rice , cook along with a pinch of turmeric and a 1/2 teaspoon of oil . When done , dish it into a large bowl to cool.
2

Take a pan add oil, when ready and not smoking , add in the tempering taken and when it sputters , add it to the cooked rice .
3

Now in the same pan , pour in the thick tamarind juice along with sugar and fry, it until it turns into a paste and oozes out oil .
4

Now toss in some salt into the rice along with tamarind pulp (as required) and mix with hand gently without breaking the rice .
5

Serve hot or cold as per taste .
6

Chef's Notes::
7

1) Tossing in turmeric and oil while cooking rice , gives rice a perfect texture by making it a little hard ,so that, when you mix with your hands , the rice won't mash up. Not only this ,your rice acquires a perfect yellow color 2)Using freshly prepared rice , gives the best flavor than left over rice 3)While making the tamarind pulp , as per the steps provided, you can refrigerate the extra pulp in a air tight jar , for next use in sambaar, or dal or for puliyogare. 4)Tossing in sugar in tamarind juice doesn't make it sweet .but helps to acquire perfect taste , by cutting the sourness 5)Toss in the salt on rice , so that ,it will be distributed evenly while mixing . 6)While tempering , make sure you temper all the seeds once , then nuts and then green chilies ,ginger ,and curry leaves as some turn brown easily while some like chick pea take time