Preparing Time: 20 Minutes
Cooking Time: 20 Minutes
Cuisine: South Indian (Andhra)
There are many other varieties in preparing pulihora , which I will be sharing in my next posts .
Other pulihora varieties shared in this blog :
Ingredients:
Rice 1 cup
Tamarind juice in thick consistency 1/4 cup
Oil 6 to 8 table spoons
Salt as per taste
Sugar (Optional) 2 pinches
Turmeric 1 pinch
Tempering:
Mustard Seeds 1 table spoon
Cumin Seeds 1/2 Teaspoon
Urad Dal /Black Gram 1 table spoon
Chana Dal /Split chick pea 1 table spoon
Ground Nuts 3 table spoons
Cashew Nuts whole few
Red chilies 8 to 10 or as per taste
Green Chilies 4 to 5 or as per taste
Ginger chopped finely 1 table spoon
Curry Leaves few
Hing 3 pinches
Procedure:
Step 1: Rinse and wash rice , cook along with a pinch of turmeric and a 1/2 teaspoon of oil . When done , dish it into a large bowl to cool.
Step 2: Take a pan add oil, when ready and not smoking , add in the tempering taken and when it sputters , add it to the cooked rice .
Step 3: Now in the same pan , pour in the thick tamarind juice along with sugar and fry, it until it turns into a paste and oozes out oil .
Step 4: Now toss in some salt into the rice along with tamarind pulp (as required) and mix with hand gently without breaking the rice .
Step 5:Serve hot or cold as per taste .
Chef's Notes:
Other pulihora varieties shared in this blog :
Ingredients:
Rice 1 cup
Tamarind juice in thick consistency 1/4 cup
Oil 6 to 8 table spoons
Salt as per taste
Sugar (Optional) 2 pinches
Turmeric 1 pinch
Tempering:
Mustard Seeds 1 table spoon
Cumin Seeds 1/2 Teaspoon
Urad Dal /Black Gram 1 table spoon
Chana Dal /Split chick pea 1 table spoon
Ground Nuts 3 table spoons
Cashew Nuts whole few
Red chilies 8 to 10 or as per taste
Green Chilies 4 to 5 or as per taste
Ginger chopped finely 1 table spoon
Curry Leaves few
Hing 3 pinches
Procedure:
Step 1: Rinse and wash rice , cook along with a pinch of turmeric and a 1/2 teaspoon of oil . When done , dish it into a large bowl to cool.
Step 2: Take a pan add oil, when ready and not smoking , add in the tempering taken and when it sputters , add it to the cooked rice .
Step 3: Now in the same pan , pour in the thick tamarind juice along with sugar and fry, it until it turns into a paste and oozes out oil .
Step 4: Now toss in some salt into the rice along with tamarind pulp (as required) and mix with hand gently without breaking the rice .
Step 5:Serve hot or cold as per taste .
Chef's Notes:
- Tossing in turmeric and oil while cooking rice , gives rice a perfect texture by making it a little hard ,so that, when you mix with your hands , the rice won't mash up. Not only this ,your rice acquires a perfect yellow color
- Using freshly prepared rice , gives the best flavor than left over rice
- While making the tamarind pulp , as per the steps provided, you can refrigerate the extra pulp in a air tight jar , for next use in sambaar, or dal or for puliyogare.
- Tossing in sugar in tamarind juice doesn't make it sweet .but helps to acquire perfect taste , by cutting the sourness
- Toss in the salt on rice , so that ,it will be distributed evenly while mixing .
- While tempering , make sure you temper all the seeds once , then nuts and then green chilies ,ginger ,and curry leaves as some turn brown easily while some like chick pea take time
I have never seen such beautiful presentation of puliyogare :)loveely
ReplyDeleteThank you Kushi s , for ur wonderful comment
DeleteMy fav rice recipe..lovely lovely puliyogare..
ReplyDeleteThank you satya , for your appreciation
DeleteI am damn sure it will be very tasty :)
ReplyDeletehttp://zigzacmania.blogspot.in/
I am damn sure it will be very tasty :)
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Yes, it indeed is tasty , and thank you Anjali
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