Bottom 2

Friday, 20 January 2012


Rice - 1 1/2 Cup
Tamarind - small lemon size (adjust)
Peanuts - 2 Tbsp
Chana dal - 2 Tbsp
urad - 1 Tbsp
Zeera - 1 tsp
mustard seeds - 1 tsp
Green chillies - 4
Red chillies - 2
curry leaves - 1 sprig
Hing - pinch
Jaggery/sugar - 1 Tbsp (optional)
mustered powder - 1/4 Tbsp (optional)
Oil - 3 Tbsp


Tamarind Paste Preparation:

  1. Take tamarind in a bowl and soak it with hot water for 15 mins or microwave with water for 2 mins, to make it soft.
  2. Squeeze the pulp and extract puree with hand/juice strainer. Juice must be thick, so use minimal quatity of water every time you extract pulp.
  3. Again pour some more water in the left out pulp, mix well. Squeeze andextract remaining tamarind puree.
  4. Repeat this process until all tamarind puree is extracted.
  5. In a pan, heat oil, put some red chillies & green chillies, pour tamarind juice, jaggery and salt.
  6. Boil it in a med-high flame, uncovered, till it becomes thick paste.
Tamarind paste is ready to make Tamarind Rice.

Tamarind Rice making:

  1. Cook rice with 1:2 ratio of water. Take it into a large plate/ bowl and allow it to cool.
  2. Meanwhile, do the seasoning in the pan with oil, peanuts, chana dal, urad dal, zeera, mustard, green chillies, red chillies, turmeric, hing & curry leaves.
  3. Add tamarind paste and salt if necessary to the rice and mix it well.
  4. Now add the seasoning and mix it one more time.
  5. Let is sit aside for atleast 20-30 mins before serving to get all the flavors incorporated well.
That's it! Pulihora is ready to serve. Goes well with mudda pappu/dal.


You can prepare more tamarind paste at once and preserve it in refrigirator for instant usage.
If you are making to preserve, do not add chillies while preparing the paste. This makes its shelf life increase. Instead, add enough green & red chillies while seasoning the rice.

No comments:

Post a Comment