Cookbook:Pulihora (South Indian Tamarind Rice)
Jump to navigation
Jump to search
Pulihora (South Indian Tamarind Rice) | |
---|---|
Category | Rice recipes |
Difficulty |
This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: no quantities and insufficient guidance to make recipe without them |
Cookbook | Ingredients | Recipes
Pulihora or lemon rice is a South Indian rice dish. It can be served at the picnics and parties. The sauce can be stored for days together and used as a ready mix.
Ingredients[edit | edit source]
- Rice
- Vegetable oil
- Red chillies
- Bengal gram (chickpeas)
- Black gram (urad beans)
- Mustard seed
- Groundnuts
- Curry leaves
- Turmeric powder
- Tamarind or lemon juice
- Salt
- Jaggery
Procedure[edit | edit source]
- Cook the rice according to the instructions on the packet.
- Heat a thin layer of oil in a pan. Add the red chillies, bengal gram, black gram, mustard seeds, groundnuts, and curry leaves.
- Add turmeric powder, and cook for a few minutes.
- Add tamarind and/or lemon juice. Let boil until thickened.
- Add salt to your taste and a little bit of jaggery.
- Once the sauce is ready spread the cooked rice in a wide plate or steel basin. Add the cooked sauce, and mix well.
- Wait at least for an hour for the liquid to get absorbed by the rice, and adjust the salt level as necessary.