Pulihora is an authentic & all time favorite dish for south Indians, It's called by different names Pulihora, chitrannam etc.Can be prepared in many flavors(mango,lime,tamarind).
As I have mentioned about mango above want to share some of my experience with you before starting the recipe .Back in my hometown ,grandpa has mango farms and I used to love to go help dad and uncle in summer when the mangoes are ready to be plucked from the trees. It used to be fun in childhood , grandpa used to store all the mangoes in one dark room covered with leaves for the mangoes to ripe fast.Whole summer recipes were almost with mangoes .It makes me nostalgic now .So here comes the tamarind rice recipe.
Very easy to prepare and this recipe serves 2 people.
Rice - 2 cups(cooked)
Tamarind pulp - 2cups
Peanuts - 5tsp
Channa dal - 5tsp(optional)
Oil - 4 tsp
Red chillies - 5-6
Curry leaves - 6-7
Mustard seeds - 1/2 tsp
Turmeric - 1/4 tsp
To make the Tamarind paste:
1.Wash and soak tamarind to extract the paste (as mentioned in the earlier post if you don't have time to soak it well ahead, you can just microwave it for 1 min in a microwave oven safe bowl).
2.Take a deep pan(to avoid the pulp falling all over the stove) or steel vessel and add the tamarind pulp,peanuts,Red chilies,channa dal, curry leaves,salt and boil it , you can cover the pan.
3.Cook until the pulp until the raw tamarind smell disappears and looks slightly thick.Switch off the stove and keep the paste aside.
To make rice:
1.Wash 2 cups of rice and cook the rice(do not over cook the rice ,pulihora doesn't taste good if the rice is soggy) .
2.Once the rice is done spread it in a wide vessel & add the tamarind paste according to your taste and mix it properly check for salt .Add if required .
3.Meanwhile heat a pan add oil and once the oil is hot add mustard seeds , allow them to splutter then add red chillies ,curry leaves,peanuts,channa dal ,turmeric and cook them on low heat until the peanuts are nicely cooked.
4.Add oil to the tamarind rice and mix properly using a spatula or hand .
Tamarind pulihora is ready to serve with chicken or any gravy of your choice .I made this dish on Diwali and served it with aloo kurma.
Note: You can make the tamarind pulp and store it in a glass jar or air tight container and refrigerate it for months . Either mom or athamma send the home cooked and ready to use tamarind paste from India .
Using curry leaves for tempering adds a nice flavor. You can also add sesame seeds powder(1/2 tsp) , methi powder(a pinch) to give extra flavor).Pulihora tastes very good if you use more oil but if you are diet conscious it is ok.
Labels: Rice Dishes