Step-by-step
1
firstly, soak 250 grams of tamarind in 2 cup of hot water for 30 minutes.
2
squeeze the pulp of tamarind and filter it out.
3
add more water to squeeze all the pulp from the tamarind.
4
concentrated tamarind pulp is ready.
5
transfer the tamarind pulp to a large kadai.
6
also add 5 chilli, a handful of curry leaves, 3 tbsp salt, 2 tbsp jaggery, and 1 tsp turmeric.
7
mix well making sure everything is well combined.
8
cover and boil for 20 minutes stirring in between.
9
cook until the tamarind is cooked well.
10
to prepare the pulihora spice mix, in a pan take 2 tbsp sesame, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp pepper, 1 tsp mustard, and ¼ tsp methi.
11
dry roast on low flame until the spices turn aromatic.
12
cool the spices completely, and grind them to a fine powder.
13
transfer the pulihora masala powder to the tamarind mixture and cook for 1 minute.
14
to prepare the tempering, heat ¾ cup oil and fry 1 cup peanut until it turns crunchy.
15
add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal, 1 tsp hing, 5 dried red chilli, and a few curry leaves.
16
splutter the tempering and pour over the tamarind mix.
17
mix well and pulihora pulusu is ready to store in an airtight container for 6 months in the refrigerator.
18
to prepare the temple-style pulihora, mix 3 tbsp of tamarind rice instant mix with 3 cup of boiled rice.
19
finally, pulihora is ready to enjoy or pack into the lunch box.
Video
Notes
- firstly, make sure the rice is cooled completely before mixing the pulusu. else the rice will turn mushy.
- also, you can add salt to the rice if required.
- additionally, adding masala powder to the instant mix is optional. however, it gives a nice flavor.
- finally, pulihora recipe tastes great when prepared slightly spicy and tangy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/pulihora-recipe-chintapandu-pulihora/