Recipes from an Indian kitchen with a focus on Andhra cuisine
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Thursday, April 7, 2016
1.5 cups rice
2 tbsp. Oil
2 sprigs of curry leaves
2 red chilies broken
½ tsp. mustard
1 tbsp. channa dal / senagapappu
1 tbsp. urad dal
Fistful of peanuts
Salt as needed
Fistful of tamarind or 4 tbsp. thick tamarind pulp (adjust to suit your taste)
Wash and soak tamarind in hot water for some time. Squeeze and make a thick paste. Pass it through a filter, discard stones and pulp
Wash and Cook rice till just done. Do not make the rice mushy. Grains must be separated. Cool the rice on a wide plate.
Leave it aside till the seasoning is ready.
Heat a pan with oil, add peanuts, dal and fry till golden, add curry leaves, red chilies. Fry till the red chilies turn crisp
Add tamarind pulp and salt.
Cook till the mixture thickens otherwise pulihora will be very moist.
Off the stove.Add the seasoning to the rice. Mix well. Do not mix while the rice is hot.
Serve tamamrind rice or pulihora with fresh homemade curd
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