Ingredients with Measurements:
- 1 cup rice
- 2 cups water
- 1/4 cup tamarind juice
- 1/4 cup oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 10-12 curry leaves
- Salt to taste
Special Equipment Needed:
- Pressure cooker or rice cooker
- Mixing bowl
- Spatula
Step-by-Step Instructions:
1. Rinse the rice thoroughly and soak it in water for 30 minutes.
2. Cook the rice in a pressure cooker or rice cooker with 2 cups of water until it is fully cooked and fluffy.
3. Spread the cooked rice on a plate and let it cool.
4. In a mixing bowl, mix the tamarind juice, turmeric powder, red chili powder, and salt.
5. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, and chana dal. Fry until the mustard seeds start to splutter.
6. Add asafoetida and curry leaves to the pan and fry for a few seconds.
7. Add the tamarind mixture to the pan and cook for 2-3 minutes until the mixture thickens.
8. Add the cooked rice to the pan and mix well until the rice is coated with the tamarind mixture.
9. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Not applicable
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Sodium: 300mg
Substitutions for ingredients:
- Tamarind juice can be substituted with lemon juice or vinegar.
- Curry leaves can be substituted with bay leaves or basil leaves.
Variations:
- Add roasted peanuts or cashews for a crunchy texture.
- Add grated coconut for a sweeter taste.
- Add vegetables like carrots, peas, or beans for a healthier version.
Tips and Tricks:
- Soak the rice in water for at least 30 minutes to ensure even cooking.
- Use a non-stick pan to prevent the rice from sticking to the bottom.
- Adjust the amount of tamarind juice and red chili powder according to your taste.
Storage Instructions:
Store the leftover curry leaves pulihora in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the curry leaves pulihora in a microwave or on a stove with a little bit of water to prevent it from drying out.
Presentation Ideas:
Serve the curry leaves pulihora on a plate or in a bowl with a garnish of fresh curry leaves.
Garnishes:
Garnish with fresh curry leaves or coriander leaves.
Pairings:
Serve the curry leaves pulihora with raita or papad.
Suggested Side Dishes:
Serve with a side of vegetable curry or dal.
Troubleshooting Advice:
- If the rice is too dry, add a little bit of water while mixing it with the tamarind mixture.
- If the rice is too sticky, add a little bit of oil while mixing it with the tamarind mixture.
Food Safety Advice:
- Make sure to wash the rice thoroughly before cooking.
- Store the leftover curry leaves pulihora in the refrigerator to prevent bacterial growth.
Food History:
Curry leaves pulihora is a traditional South Indian dish that is typically served during festivals and special occasions.
Flavor Profiles:
The curry leaves pulihora has a tangy and spicy flavor with a hint of sweetness.
Serving Suggestions:
Serve the curry leaves pulihora as a main dish or as a side dish with other Indian dishes.
Related Categories
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Region: Indian