Ingredients
1/2
1/2
For Tempering:
1/2
Method:
The first step is to cook the rice. Wash
the rice and cook it on steam or in a pressure cooker until it is
cooked, but not mushy. Once cooked, transfer to a plate.
Sprinkle some salt and turmeric over the
cooked rice and toss it gently. Sprinkle a little bit of sesame oil
over it as well.
Take a kadhai, add some oil to it and
place it on medium heat. Now add some mustard seeds, peanuts, chana dal,
and urad dal and fry everything till it is aromatic. Next, add the
curry leaves, slit green chilies and ginger. Finally, add the dry red
chilies and fry till it is crisp.
Now add some asafetida, and then add the tamarind pulp along with some jaggery if you like.
On a low flame cook everything lightly,
now add the cooled rice to the kadhai and lightly toss it to mix the
tempering into the rice.
Once the rice is evenly coated with the tempering remove it from the flame.
Serve this delicious and mouth-watering Pulihora hot and devour!