Ingredients:
For Cooking Rice:
- 1 cup rice (preferably short-grain rice like sona masuri)
- 2 cups water
- A pinch of salt
For the Tamarind Paste:
- 1 lemon-sized ball of tamarind
- 1/4 cup hot water
For the Tempering and Seasoning:
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal (split chickpeas)
- 1 teaspoon urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds (optional)
- A pinch of asafoetida (hing)
- 2-3 dried red chilies, broken into pieces
- 10-12 curry leaves
- 1/4 cup raw peanuts (optional)
- 1/4 teaspoon turmeric powder
- Salt, to taste
Instructions:
Cooking the Rice:
1. Rinse the rice thoroughly under running water until the water runs clear.
2. In a large pot, add the rinsed rice and 2 cups of water. Add a pinch of salt.
3. Cook the rice over medium heat until it's tender and fully cooked. You can cook it in a rice cooker or on the stovetop. Once cooked, fluff the rice with a fork and let it cool down to room temperature.
Preparing the Tamarind Paste:
4. While the rice is cooking, soak the tamarind in 1/4 cup of hot water for about 15-20 minutes.
5. After soaking, squeeze and extract the tamarind juice, removing any seeds or solids. Set aside.
Making the Pulihora:
6. Heat oil in a large, deep pan or kadai over medium heat.
7. Add mustard seeds and let them splutter.
8. Add chana dal, urad dal, fenugreek seeds (if using), and asafoetida. Sauté until the dals turn golden brown.
9. Add the broken red chilies and curry leaves. Sauté for a minute until the chilies become fragrant.
10. If using raw peanuts, add them to the pan and roast until they turn golden brown.
11. Add turmeric powder and mix well.
12. Reduce the heat to low and carefully add the tamarind extract to the pan. Be cautious as it may splutter. Stir well.
13. Cook the tamarind mixture until it thickens and the raw smell of tamarind disappears. This should take about 5-7 minutes.
14. Add salt to taste and mix it in.
15. Turn off the heat and let the tamarind mixture cool down for a few minutes.
16. Add the cooked and cooled rice to the tamarind mixture. Gently mix everything together until the rice is evenly coated with the tamarind paste.
Serve:
17. Pulihora is ready to be served. You can enjoy it warm or at room temperature.
Pulihora makes for a delightful and tangy South Indian rice dish. It's often served as a part of festive meals and can be enjoyed on its own or with a side of yogurt or pickle.