Name: Pulihora recipe by Tanuja G at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 a kilo rice. Do not use basmati.; Lemon sized tamarind ball; Oil for tempering.; A pinch of turmeric.; 2 teaspoons of mustard seeds.; 2 teaspoons of cumin seeds.; 2 sprigs of curry leaves; 10 whole dried red chillies.; A big pinch of hing.; 3 teaspoons of peanuts.; 3 teaspoons of overnight soaked chana dal.; 2 teaspoons of urad dal.; 1/2 teaspoon of methi seeds.

ABOUT Pulihora RECIPE

This is one of the famous rice dishes that is prepared in Telangana and AP regions. Though it is prepared in Karnataka and TN, it has a few variations. The one I am mentioning here is exclusively a Telugu rice dish, prepared in Telangana and AP regions.

Ingredients Serving: 4

1/2 a kilo rice. Do not use basmati.
Lemon sized tamarind ball
Oil for tempering.
A pinch of turmeric.
2 teaspoons of mustard seeds.
2 teaspoons of cumin seeds.
2 sprigs of curry leaves
10 whole dried red chillies.
A big pinch of hing.
3 teaspoons of peanuts.
3 teaspoons of overnight soaked chana dal.
2 teaspoons of urad dal.
1/2 teaspoon of methi seeds.

Instructions

Wash, drain rice and boil it. Ensure that each grain of rice is separate and is Al dente. Let cool.
Ensure non-flavoured rice is used. We want the flavors of the ingredients to be more prominent rather than the rice flavor.
Soak tamarind in water for atleast 2-3 hours.
Extract juice from it. Ensure that tamarind is squeezed completely. Repeat the extraction process until seeds, veins are left.
Filter this.
Take a thick bottomed and deep pan. Add this tamarind extract to this and let boil.
Add a pinch of turmeric and a teaspoon of oil while boiling.
One can even add a sprig of curry leaves to infuse the flavors.
Let it boil till the quantity reduces to half and has thick consistency. And this is called as Pulihora pulusu. Pulusu us stew and ulihora pulusu is the one used to prepare pulihora.
Let cool.
Now, spread rice in a wide vessel. Add pulusu to it. Add salt and mix with hands to ensure each grain of rice is nicely coated with pulusu.
Ensure that there are no lumps of rice left.
Tempering ::
Heat 3 tablespoons of oil in a pan.
Add mustard seeds. Let splutter.
Add cumin seeds. Fry for 5 secs.
Add peanuts. Let it turn half brown.
Add dried red chillies, curry leaves and fry for 10 secs.
Add soaked chana dal and fry for mins.
Add hing. And switch off the flame.
Add this to the rice and pulusu mix. Mix it well.

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