PULIHORA...

pulihora... a must recipe at my home during all major festivals... and made with my favorite pulihora mix prepared by my super mom... 

pulihora is a variety rice that is prepared in majority of the houses across south india not only during festivals but also prepared regularly for lunch boxes... and this is a item that is prepared  in all temples as prasadam...

TIME TAKEN: 30 MINS, SERVES: 4 - 5

INGREDIENTS:

COOKED RICE	1 ½ CUP
FOR PULIHORA MIX:
RED CHILI’S	2 – 3
MUSTARD SEEDS	½ TSP
BENGAL GRAM	½ TSP
BLACK GRAM	½ TSP
PEANUTS	1/4TH CUP
TAMARIND	OF ONE LEMON SIZE
TURMERIC POWDER	½ TSP
SALT	TO TASTE
HING POWDER	A PINCH
FOR MASALA POWDER:
CURRY LEAVES	½ CUP
RED CHILI’S	5 – 6
BENGAL GRAM	1 TBSP
BLACK GRAM	1 TBSP
PEANUTS	3 TBSPS
MUSTARD SEEDS	1 TSP
FENUGREEK (METHI) SEEDS	1 TSP

METHOD:

 Ø  For masala powder, heat 1 tsp oil in a kadai, add curry leaves and roast them till crispy and keep them aside.

 Ø  Now roast the red chili’s till crispy, add peanuts, Bengal gram, black gram, mustard seeds, fenugreek seeds one by one and roast them finely. Mix the fried curry leaves and allow it to cool and grind it into fine powder.

   

 Ø  For pulihora mix, heat ½ cup oil in a thick bottom pan/kadai, add red chili’s, fry them, now add peanuts, Bengal gram, black gram and fry till light brown and add mustard seeds and temper them.

 Ø  Soak and extract juice from tamarind paste. Now add turmeric powder and extracted juice to the tempering and cook till it boils.

 

 Ø  Now add the grounded masala and stir it with out lumps. Reduce the flame and allow it cook till the gravy gets thicker and the oil floats completely.

 Ø  Take the cooked rice in to huge vessel, add the pulihora mix and stir it thoroughly.

 

SUGGESTIONS:

 ü  You can store the pulihora mix for 15 – 20 days in refrigerator and use it when required.