Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1/2 cup of tamarind pulp
- 1/4 cup of oil
- 1 tsp of mustard seeds
- 1 tsp of cumin seeds
- 1 tsp of chana dal
- 1 tsp of urad dal
- 1/2 tsp of turmeric powder
- 2 dried red chilies
- 1/4 tsp of asafoetida
- Salt to taste
- Curry leaves
- Roasted peanuts
Special equipment needed:
- A large pot with a lid
- A mixing bowl
- A frying pan
- A spatula
Step-by-step instructions:
1. Rinse the rice and cook it in a pot with 4 cups of water. Once the rice is cooked, spread it out on a plate to cool.
2. In a mixing bowl, mix the tamarind pulp with 1/2 cup of water and strain it to remove any seeds or fibers.
3. Heat the oil in a frying pan over medium heat. Add the mustard seeds, cumin seeds, chana dal, urad dal, dried red chilies, and asafoetida. Fry until the mustard seeds start to pop.
4. Add the tamarind water, turmeric powder, salt, and curry leaves to the frying pan. Cook for 5 minutes until the mixture thickens.
5. Add the cooked rice to the frying pan and mix well with the tamarind mixture.
6. Add the roasted peanuts to the rice and mix well.
7. Serve hot or cold.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 57g
- Protein: 7g
Substitutions for ingredients:
- Tamarind pulp can be substituted with lemon juice or vinegar.
- Chana dal can be substituted with yellow split peas.
- Urad dal can be substituted with black lentils.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add vegetables like carrots, peas, or beans to the rice.
- Add grated coconut to the rice for extra flavor.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Use a non-stick frying pan to prevent the rice from sticking.
- Cook the rice a few hours before making the pulihora to allow it to cool completely.
- Adjust the amount of tamarind pulp to your liking for a more or less tangy flavor.
Storage instructions:
- Store the pulihora in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pulihora in the microwave or on the stove with a little bit of water to prevent it from drying out.
Presentation ideas:
- Serve the pulihora in a bowl with a sprig of fresh curry leaves on top.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with raita or yogurt for a cooling effect.
Suggested side dishes:
- Serve with papadums or roasted vegetables.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water to the frying pan.
- If the rice is too wet, cook it for a few more minutes to evaporate the excess water.
Food safety advice:
- Make sure to cook the rice thoroughly to prevent foodborne illness.
Food history:
- Pulihora is a traditional South Indian dish that is often served during festivals and special occasions.
Flavor profiles:
- Tangy, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish or as a side dish with other Indian dishes.
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Region: Indian