Also see Cookbook:Pulihora.
- 4 cups cooked white (add a little oil to the raw rice before cooking it. This gives rice a better texture ) rice
- 2 tsp Mustard seeds
- 3 tbsp gingely oil ("Til" oil in Hindi, "Nallennai" in Tamil, sesame oil)
- 2 tbsp split-pea
- 2 tbsp groundnuts (peanuts)
- 1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
- 3-4 dry red chillies
- 4-5 curry leaves
- 1.5 tbsp tamarind concentrate
- 1 tsp turmeric powder
- 3/4 tbsp salt
For Garnishing PowderEdit
- 1 tbsp split-pea
- 1 tbsp coriander seeds
- 1/2 tsp fenugreek seeds
- 2-3 dry red chillies
Garnishing Powder PreparationEdit
- Dry roast all ingredients in a pan until deep brown (no oil required)
- Grind to a fine powder after the mix cools down.
- Heat the oil in a pan.
- Add groundnuts and split-peas, fry until golden brown.
- Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait till the mustard seeds splutter and remove pan from stove.
- Mix rice, salt, turmeric powder and tamarind concentrate.
- Add the garnishing powder, Curry leaves and mix well.
Notes, tips, and variationsEdit
- Serve with yogurt or curd
- Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed)
- Vary amount of salt/spices as needed.
- 1 tsp sesame can be powdered and added for more taste
- Pinch of jaggery can be added
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