Name: Miriyalu/Pepper Pulihora Recipe recipe by Anjana Rao at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 1 cup raw rice; 1/4 tsp tumeric; For pepper pulihora mix:; 1 1/2 tsp peppercorns; 2 tsp urad dal; 1 tsp chana dal; 2 dried red chillies; 1/2 tsp mustard seeds; 1/8 tsp fenugreek seeds; 1 small gooseberry sized tamarind; 1 tsp ghee; 1/8 tsp asafoetida; Salt to taste; Tadka/Tempering:; 1/2 tsp mustard seeds; 1 tsp urad dal; 1 tsp chana dal; 2 dried red chillies; Few curry leaves; 1 tbsp oil

ABOUT Miriyalu/Pepper Pulihora Recipe RECIPE

Miriyalu/Pepper pulihora is a spicier version of pulihora with the main ingredient being black pepper/miriyalu. It can be made instantly if you keep the pulihora mix ready. Keeping this mix handy to use on many occasions.

Ingredients Serving: 2

1 cup raw rice
1/4 tsp tumeric
For pepper pulihora mix:
1 1/2 tsp peppercorns
2 tsp urad dal
1 tsp chana dal
2 dried red chillies
1/2 tsp mustard seeds
1/8 tsp fenugreek seeds
1 small gooseberry sized tamarind
1 tsp ghee
1/8 tsp asafoetida
Salt to taste
Tadka/Tempering:
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
2 dried red chillies
Few curry leaves
1 tbsp oil

Instructions

Cook the rice with turmeric.
Spread the cooked rice and cool it down.
Pepper Pulihora Mix:
Heat ghee, add mustard seeds, black pepper corns, urad dal, chana dal, fenugreek seeds and red chillies until golden brown.
Add tamarind and saute until the raw smell is gone. Turn off the flame and let it cool down.
Blend the roasted ingredients, salt and asafoetida into a slightly coarse powder.
Pepper Pulihora:
Mix the pepper pulihora mix with rice and adjust the seasoning.
Heat oil in a kadai, add mustard seeds and dried red chillies and fry for a minute.
Add the curry leaves and fry for few seconds. Pour the tadka over the pepper pulihora and mix well.
Serve with chips or pappad and appadams.

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