Pulihora

📝INGREDIENTS

• 1 cup rice (cooked and cooled)
• 1 lemon-sized ball of tamarind
• 2 tbsp sesame oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 2 dried red chilies
• 1 green chili (slit)
• 1/4 tsp turmeric powder
• Few curry leaves
• Hing (asafoetida) – a pinch
• Salt to taste
• Optional: roasted peanuts or cashews

👩‍🍳Recipe

Step 1: Soak Tamarind

- Soak tamarind in warm water for 15–20 mins. Extract thick pulp and discard fiber/seeds.

Step 2: Make Tamarind Paste

- In a pan, heat 1 tbsp oil. Add turmeric, hing, and tamarind extract.

- Cook until it thickens and oil separates. Keep aside.

Step 3: Tempering

- Heat sesame oil in another pan. Add mustard seeds, let them splutter.

- Add chana dal, urad dal, red chilies, green chili, and curry leaves. Fry till golden.

Step 4: Mix

- Add the tamarind paste to the tempering, mix well and cook for a few mins. Turn off heat.

Step 5: Combine with Rice

- Pour the prepared pulihora paste over the cooled rice. Mix gently until rice is well coated.

- Add roasted peanuts if desired.

Step 6: Rest & Serve

- Let it rest for 15 mins to soak flavors. Serve with papad or curd for best taste!