Navratri Day 2 prasadam was this spicy Pulihora made with a spice powder and has a long shelf life. This also works very well if you want to make it ahead.
This version of Pulihora or the Spicy Tamarind Rice, is different from all the different Pulihora recipes I have. Pulihora is made with a spicy spice powder and has a long shelf life.
This version can be made ahead in bulk and stored in fridge to help with packing kids lunch box.
Kadalai Paruppu Sundal is same as what I had previously made.
Pulihora | Spicy Tamarind Rice
Ingredients needed:
For the Tamarind Mix
200 gms Tamarind
2 to 3 Dry Red Chillies
1 tbsp Bengal Gram / Chana Dal
1 tsp Urad Dal
2 tbsp Ground Nut
1 tsp Mustard Seeds
Few Curry Leaves
5 Cashew Nuts
A Pinch Asafoetida
Salt to Taste
3 tsp Gingelly Oil
A Pinch Turmeric powder
2 tsp Jaggery
Spice Powder
10 to 12 Dry Red Chillies
2 tbsp Coriander Seeds
2 tbsp Bengal Gram / Chana Dal
1 tsp Pepper Corn
1 tsp Fenugreek Seeds / Methi Seeds
1 cup Cooked Rice
Tamarind Pulp as required from above.
How to make Pulihora
For the Spice Mix
Dry roast all the ingredients listed under Spice Powder and allow to cool. Then grind to a fine powder and keep it aside.
For the Tamarind Paste
Soak the tamarind in hot water and extract to a thick pulp.
Take it in a thick bottom pan or kadai, bring to a boil and cook till it reduces to almost a thick liquid but not a paste.
Heat a nonstick pan, add oil, temper with mustard, chana dal, hing, curry leaves, green chilli, ground nuts, cashews and saute for a couple of minutes
Add the tamarind extract and add to the pan. Add water as required. Add turmeric powder and salt, bring to a boil
Cook on high for 10 mins, then simmer till the paste becomes thick.
Mix the spice powder in 1/4 cup water and add to the above simmering paste and mix well.
Finally add the jaggery and mix well.
Cook in low flame for 10 mins. Allow to cool and store it in an airtight container for over a month.
Making the Rice
Cook steamed Rice as you normally do. spread over a bowl for it to cool down.
If you are making it right away, you can mix in however you want.
Else heat the paste over the hot pan and mix in the rice.
Offer as Neivedyam and partake!
Pulihora | Spicy Tamarind Rice
Ingredients
For the Tamarind Mix
- 200 gms Tamarind
- 2 to 3 Dry Red Chillies
- 1 tbsp Bengal Gram / Chana Dal
- 1 tsp Urad dal
- 2 tbsp Ground Nut
- 1 tsp Mustard Seeds
- Few Curry Leaves
- 5 Cashew Nuts
- A Pinch Asafoetida
- Salt to taste
- 3 tsp Gingelly Oil
- A Pinch Turmeric powder
Spice Powder
- 10 to 12 Dry Red Chillies
- 2 tbsp Coriander Seeds
- 2 tbsp Bengal Gram / Chana Dal
- 1 tsp Pepper Corn
- 1 tsp Fenugreek Seeds s / Methi Seeds
- 2 tbsp Jaggery
Making the Rice
- 1 cup Cooked Rice
- Tamarind Pulp as required from above.
Instructions
For the Spice Mix
- Dry roast all the ingredients listed under Spice Powder and allow to cool. Then grind to a fine powder and keep it aside.
For the Tamarind Paste
- Soak the tamarind in hot water and extract to a thick pulp.
- Take it in a thick bottom pan or kadai, bring to a boil and cook till it reduces to almost a thick liquid but not a paste.
- Heat a nonstick pan, add oil, temper with mustard, chana dal, hing, curry leaves, green chilli, ground nuts, cashews and saute for a couple of minutes
- Add the tamarind extract and add to the pan. Add water as required. Add turmeric powder and salt, bring to a boil
- Cook on high for 10 mins, then simmer till the paste becomes thick.
- Mix the spice powder in 1/4 cup water and add to the above simmering paste and mix well. Next add jaggery and combine well.
- Cook in low flame for 10 mins. Allow to cool and store it in an airtight container for over a month.
Making the Rice
- Cook steamed Rice as you normally do. spread over a bowl for it to cool down.
- If you are making it right away, you can mix in however you want.
- Else heat the paste over the hot pan and mix in the rice.
- Offer as Neivedyam and partake!
Leave a Reply