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100g Tamarind
2 cups of White Rice preferably Sona masuri
2Red Chillies
3 tbsp oil
5-6 Green chillies
3 Curry leaf stalks
Salt to Taste
1 pinch of Fenugreek powder
1 tsp Mustard
1 tsp Cumin
2 tbsp Groundnuts
1 tsp turmeric
Soak the tamarind for around half an hour in water and extract the juice free of all the pulp and seeds.
Shift the tamarind pulp to a cooking vessel, add 2 red chillies, few drops of oil, a stalk of curry leaves, a pinch of turmeric, a pinch of fenugreek powder (optional) & little salt and put it to boil until the tamarind becomes a thick consistent paste and all the water evaporates. This can be stored in a refrigerator if you keep it in a moist-free and tightly closed container for a few days or nearly a month.
Cook rice separately (make sure the rice doesn’t get sticky) and once it is cooked spread it out in a wide bowl/dish to cool slightly may be for 5 minutes.
4) Mix the rice evenly with one tbsp of oil, salt to taste and turmeric. Take care not to mash the rice grains. You can use a fork here.
Mix the rice with the above made tamarind paste following the same instructions as in above step. Keep aside.
Heat the remaining oil in a pan and fry the groundnuts, drain them and add to the rice
Temper the rice with red chillies, mustard, cumin, curry leaves and green chillies in that order.
Did you know that pulihora tastes even better the following day? Just like
mango pickle, the sourness of tamarind needs a bit of time to creep into the
rice granules and delights the person to crave some more.
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