TAMARIND PULIHORA

“PULIHORA” A TRADITIONAL SOUTH INDIAN DISH WHICH INCLUDES IN ALMOST ALL FESTIVALS.

INGREDIENTS:

RICE	1CUP
TAMARIND	LARGE LEMON SIZE
CURRY LEAVES	FEW
SALT	AS DESIRED
TURMERIC	PINCH
OIL	3TSP
RED CHILIES	3-4
GREEN CHILIES	4-5
ROASTED PEANUTS	1/2CUP
FRIED CASHEWS	FEW
FOR TEMPERING
CHANADAL	1TSP
URAD DAL	1TSP
MUSTARD SEEDS	1TSP
HING/INGUVA	PINCH

METHOD:

• COOK RICE IN A WAY THAT THE GRAINS ARE SEPERATE,SPREAD IT IN A PLATE.AND LET IT COOL,WHEN THE RICE IS COOLED ADD 1TSP OIL,TURMERIC,SALT,MIX WELL AND KEEP IT ASIDE.

• SOAK TAMARIND IN HOT WATER FOR 10-15 MINUTES,THEN EXTRAC THE PULP FROM IT.

• HEAT OIL IN A KADAI,ADD CHANADAL,URAD DAL,MUSTARD SEEDS,WHEN IT SPLUTTERS,ADD GREEN CHILIES  AND SAUTE IT FOR FEW MINUTES.

• THEN ADD RED CHILIES,CURRY LEAVES,HING AND SAUTE IT FOR FEW MINUTES OFF THE GAS BEFORE REDCHILIES ARE OVER FRIED.

• ADD THE TAMARIND PULP TO THE RICE AND MIX WELL.

• THEN ADD ALL THE INGREDIENTS WHICH ARE FRIED,ROASTED PEANUTS,CASHEWS AND MIX WELL.