Monday, December 15, 2008

Pulihora/ Tamarind Rice

3 cups of rice
1 cup chick peas
Tamarind (3 lemon sized balls)—juice extracted by soaking in hot water

1 Sq inch ginger grated
3-4 fresh green pepper thinly sliced
10-12 of curry leaves Salt to taste
3-tblspns of oil

3- tblspns cahew nuts
1 tsp turmeric
1 tblspn of split gram (chana dal)
1 tblspn of split black gram (urad dal)
1 tspn of cumin seeds
1 tspn of mustard seeds (optional)
A pinch of Hing

Precook rice in a pressure cooker. Cook the chickpeas separately in a cooker or in boiling water until little tender. Season - Heat oil in a pan. Add all seasoning ingredients. When mustard seeds start to splutter add cashew nuts, and curry leaves. Let fry for 1-2 min. When the nuts start to turn golden brown add boiled chick peas. Add grated ginger and green pepper. Add the tamarind juice and salt and cook until it thickens and starts to leave the edges. Add to the rice -turmeric, tamarind mix, and mix well. Adjust the salt if necessary
Serve with plain yoghurt or papad.
Serves 6

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