Friday, March 26, 2010

Tamarind Pulihora/Chintapandu Pulihora

This is one of the traditional item which I am a little lazy to do as it consumes a little time. Since it is my husband's favourite, I decided to do it on his birthday and give him a surprise. So here goes the recipe.

Green chillies
Red chillies
Urad dal
Chana dal
Mustard seeds
Cooked Rice

Method of prepartion
1. Cook the rice beforehand and spread it in a flat vessel
2. Soak tamarind for 1/2 hour or heat up in microwave and leave it for few minutes. Then squeeze out the juice of it very hard and then start boil it in vessel with little water. At this point you can also add some peanuts to the tamarind juice while bringing it to boil. Boil it till it looses the raw smell of it.
3. Prepare tadka by adding oil to a small kadai. Then add mustard seeds and let them splutter. Now add asafoetida chana dal (depending on how crunchy you want), urad dal (very less), peanuts, green chillies , red chillies. At end add turmeric and salt to this.
4. Once they are done then spread it on the rice along with the tamarind juice prepared (after boiling). Now mix it either with hand or with rice spoon. Mix it thoroughly so that all the ingredients get mixed up with the rice properly.

Your tamarind pulihora is ready to serve.

Optional: You can also add curry leaves to tadka which will also taste nice.
Tip: This pulihora tastes better after preparation and leaving it aside for few hours. As the sourness of tamarind slowly gets soaked into and mixed up with rice slowly as time passes. We used to enjoy the actual taste of rice in the evening or as snack in the afternoon (when prepared in morning).

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