Monday, February 7, 2011

Andhara Pulihora / Tamarind Rice

  • 4 cups Rice cooked and cooled
  • 1 lemon size Tamarind
  • 1 sprig Curry leaves
  • 2 tbsp Peanuts
  • 2 tbsp Urad dal
  • 1 tbsp Chana dal
  • 4 Dry red chillies broken
  • 2 cloves Garlic crushed
  • 1 tsp Mustard seeds
  • 2 tsp Sesame seeds roasted
  • 1 pinch Asafoetida
  • 1 tsp Chili powder
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 4 tbsp Oil
  • Salt to taste

  1. Place the tamarind in microwave safe bowl, add water until tamarind is covered.
  2. Microwave for 3 mins. Cool and remove the extract from it, keep aside.
  3. Now heat a pan, add oil.
  4. When oil is hot add peanuts, chana dal and urad dal. Fry them until light golden brown.
  5. Remove these fried nuts and dal leaving the oil in the pan.
  6. Now to this oil add mustard, when it splutters add curry leaves, garlic and broken chillies.
  7. Add the tamarind extract, sesame seeds, chili powder, coriander powder and turmeric powder.
  8. Cook it until all the water evaporates and the oil is formed on the surface.
  9. Now add the fried nuts and dals. Mix well
  10. Add salt to it and mix well.
  11. Transfer to a bowl.
  12. This can be stored for months if refrigerated in an air tight container.
  13. Now add 3 tbsp of this tamarind mixture to the rice.
  14. Mix well adjust salt, transfer to a serving plate.
  15. Serve as a breakfast.

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