Pulihora

Pulihora

 

Pulihora is a bona fide Andhra delicacy. The word 'Puli' is gets from 'Pulupu' which implies harshness and 'hora' which is gotten from 'Origamu' which undoubtedly implies food or suppers in Telugu language. The harshness in the formula come from tamarind or lemon or mango. In Andhra Pradesh, Pulihora is generally alluded to as helpless man's celebration food. Pulihora is a blend of pungent, hot, acrid and hot tastes (all at a time). It is viewed as a decent energizer for a dull craving. Pulihora can be conveyed to picnics or on significant distance ventures. 

Serve Andhra Style Tamarind Rice all alone with Elai Vadam and serve it for lunch or even prepare into your lunch boxes alongside a glass of Chaas otherwise known as margarine/butter milk. 

Prep in        Cooks in          Total Time          Serving

20 mins         30 mins            50 mins                 02-04

Ingredients

2 cups Cooked rice

1/2 cup Tamarind Water

1 tablespoon Jaggery

1/4 cup Roasted Peanuts (with skin)

Salt as per taste

For Pulihora Masala (Seasoning)

1 teaspoon Mustard seeds

1 teaspoon Cumin seeds (Zeera)

1 tablespoon Chana dal (Bengal Gram Dal)

2 Dry Red Chilli

2-3 Green Chilies , seed less and slit length-wise

1 teaspoon Turmeric powder (Haldi)

1/4 teaspoon Asafoetida (hing)

1 sprig Curry leaves

Sesame Oil for cooking

 

How to make Andhra Style Pulihora Recipe (Spicy & Tangy Tamarind Rice)

To start making the Andhra Style Pulihora Formula (Zesty and Tart Tamarind Rice), first prepare all the fixings. Utilizing precooked and day old rice where the grains are isolated makes the Pulihora come out with extraordinary surfaces.

Warmth sesame oil to a weighty lined skillet and when the oil gets warmed up add mustard seeds, cumin seeds, dry red chillis, green chillis, curry leaves and saute until the seeds begin popping and the chilies are simmered.

Add the turmeric powder, asafoetida powder, jaggery, the tamarind mash and salt. Cook the tamarind mash in the flavoring for at any rate 4 to 5 minutes over medium warmth until the crude taste from the mash disappears and the mash has thickened up.

When the mash is cooked, add the cooked rice and peanuts and mix to join all the fixings well. Cover the skillet and permit the Andhra Style Pulihora to retain all the flavors from the tart masala.

When done, check the salt and flavors and change in accordance with suit your taste. At long last sprinkle some more sesame oil over the Andhra Style Pulihora and mix to combine.This adds an extra flavor to the dish.

When done, move to a bowl and serve.

Serve Andhra Style Tamarind Rice all alone with Elai Vadam and serve it for lunch or even prepare into your lunch boxes alongside a glass of chaas aka butter milk.

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