By Krati Purwar
July 3, 2024
If you are craving South Indian food, try making pulihora or tamarind rice. The tangy dish has an easy-to-follow recipe making it a perfect pick for students, bachelors, and people craving homemade food but are not in the mood to cook.
Spice Mixture 1 tsp urad dal 3-4 dry red chillies ½ tsp sesame seeds 1 tsp chana dal ¼ tsp fenugreek seeds A pinch of asafoetida 2 tsp coriander seeds ⅓ tsp black pepper For Rice 250 grams sona masuri rice 1 tbsp sesame oil 2.5 cups water ⅓ tsp turmeric powder Salt to taste
For Tempering ¼ cup peanuts 3 tbsp sesame oil ¼ tsp turmeric powder 2 dry red chillies 1 tsp urad and chana dal 1 tsp jaggery powder 1 tsp mustard seeds 7-8 curry leaves Salt to taste Tamarind Pulp 50 grams tamarind 2 cups hot water
Rinse and soak rice for 15-20 minutes. Add the grains to the pressure cooker along with water, salt, sesame oil, and turmeric and cook for 3-4 whistles.
Soak tamarind in hot water so that it softens. After 30 minutes, crumble the tamarind with your hands in the same water to deseed it and extract the soft pulp.
Heat a pan and keep it on a low flame. Add oil and roast lentils. After a couple of minutes, roast all the spices, and grind them into a fine powder
Heat oil in the same pan and prepare the tempering. Add the spice powder and tamarind pulp to the pan and bring it to a boil.
Turn off the flame after the mixture thickens and add rice to it. Mix the ingredients nicely and enjoy the tangy South Indian delight with buttermilk.