Name: Pulihora pulusu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 3 Large lemon sized tamarind; 5 or 6 green chillies cut lengthwise; dried red chillies; 4 tbsp cooking oil; 3 tbsp peanuts; 2 tbsp senagapappu; 2 tbsp cashews; 1 tsp jeera; 1 tsp avalu; 8 green chilies; 2 big pinches of mustard powder; 10-12 curry leaves; 1 ½ tsp turmeric; Salt to taste; 2 pinches of hing/asafetida; 2 cups of rice

Ingredients

3 Large lemon sized tamarind
5 or 6 green chillies cut lengthwise
dried red chillies
4 tbsp cooking oil
3 tbsp peanuts
2 tbsp senagapappu
2 tbsp cashews
1 tsp jeera
1 tsp avalu
8 green chilies
2 big pinches of mustard powder
10-12 curry leaves
1 ½ tsp turmeric
Salt to taste
2 pinches of hing/asafetida
2 cups of rice

Preparation

Preparation30 min

Cook time20 min

Heat oil in a saucepan on medium high flame and add asafetida.
Add mustard seeds, cumin seeds, chana dal, urad dal, cashews, peanuts, dried red chillies, green chillies, turmeric, and curry leaves. When all the above ingredients are fried properly, add tamarind paste, mustard powder and salt.
On medium flame bring it to boil then reduce flame and cook for about 10-15 mts or till the paste turns thick yet flowing in consistency and the oil separates. Turn off the flame and set aside to cool.
Cook the rice in an electric cooker with double the quantity of water. Allow to cool and work with your hands or with the back of flat spoon to remove lumps out of the rice.
Alternatively, you can spread rice in a wide plate when hot and allow to cool.Now add about 3/4 cup of the cooked tamarind paste to the rice. Mix well. Adjust the taste by adding some more paste if necessary.
Cover and leave aside for a couple hours for the flavors to set in. Refrigerate the left over tamarind paste in an airtight container for further use.Serve with yoghurt/curd.