how to make pulihora with tamarind pulp
TRANSCRIPT
How to make Pulihora with Tamarind pulp
Description• Pulihora with tamarind is a traditional Andhra festival
meal.
• This is a homely recipe, perfectly cooked in the comfort of the home with cooked rice which is seasoned with tamarind paste and other basic ingredient.
• It’s normally served for breakfast, meals and even for dinner, It is tasty as well as healthy and nutritious dish.
• It is experimented with new twists by adding vegetables. Serve with pickles or vinegar chutney.
Ingredients
2 cups raw rice ( Cook to an extent that each grain is separate)
½ tsp Turmeric ( Haldi) 4 red chili (medium dry) 15-20 Curry leaves 1 carrot (finely chopped) 100gms beans 1 cup Tamarind (pulp)n 1 tbsp Chana Dal (split
Bengal gram) 1 tbsp Urad Dal (split
Black gram)
Ingredients
1 tsp Mustard seeds 1 tsp Cumin seeds 4-5 Green Chilies 1 ½ tsp Ginger ( finely
chopped) ¼ tsp Asafetida (Hing) 1 ½ tbsp Sesame seeds powder 2 tbsp peanuts 3 tbsp Oil Salt to taste
Method
• First soak the tamarind in 2 cups of hot water for a few minutes.
• Take this in a food processor and process it for a few times until it becomes a thick paste.
• Strain tamarind paste mixture to discard any lumps and take out the thick paste in a bowl.
• The consistency of tamarind paste should neither be too thick nor too watery.
• Meanwhile, sprinkle turmeric powder, salt, a tbsp of oil and a few curry leaves to the cooked rice.
• Next, chop the carrots, bean and boil it till it’s half cooked.
• Once the vegetables are cooked keep aside.• In a cooking vessel, heat the remaining oil.• Add the mustard seeds and let it splutter.• Now add dry Chilies, Cumin seeds, Chana Dal, Urad Dal and
saute for a minute till it turns light brown.• Add the slit green chilies, asafetida, ginger, cooked vegetables
and a few curry leaves and saute for a few seconds.• Now add the tamarind paste and cook until the raw smell of
tamarind disappears.
• When it turns a little thick, it’s time to remove from heat.
• Add the cooked tamarind mixer, salt and combine well, such that it’s spread all over the rice.
• At last sprinkle, the roasted sesame seeds powder and roasted peanuts and mix well.
• Serve hot with pickle or vinegar chutney made out of chopped onion, salt, green chilies and vinegar.
Nutrition per serving
Calories 365.1Fat 10.9g
Vitamins B – 6 (7.3%), E – ( 0.4%)Iron 19.7%
Sodium 303.8mgDietary fiber 1.4g
Calcium 4.1%Proteins 8.8g
Total Carbohydrates 51.4g
