Day 2 Week 3 of BM #52 -
One of the first thoughts that cross my mind when visiting any temple is, 'we should get pulihora on our way out'. I always feel that the taste in any temple pulihora is different from what I make at home.
The reasons might be many but the primary one as per me is it has been offered to the Lord and secondly, the use of sesame oil changes the flavor unbelievably. I am definitely going to use sesame oil for pulihora henceforth.
Rice 2 cups
Tamarind, Mini Golf Size portion
Turmeric 1/2 tsp
Salt to taste
Seasoning (Sesame Oil 2-3 Tbsp, Mustard Seeds tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Peanuts handful, Cumin Seeds 1/2 tsp, Asafoetida 1/4 tsp, Curry leaves few, Red Chilies 2-3)
To Roast and Grind -
Sesame Oil 1/2 tsp
Chana Dal 1 1/2 Tbsp
Urad Dal 1 Tbsp
Coriander Seeds 1 tsp
Fenugreek Seeds 1/2 tsp
Coconut Powder 1 tsp
Sesame Seeds 1 Tbsp
Red Chilies 3-4
Method Of Preparation -
Soak tamarind in hot water for about an hour.
Cook Rice so that each grain of rice is separate. Fluff and spread the cooked rice in a wide bowl/tray.
In a heated pan, add sesame oil and roast chana dal, urad dal, coriander seeds, fenugreek seeds, sesame seeds, red chilies and coconut powder separately. Cool and grind finely and set aside.
Extract the tamarind juice without the seeds, pith and strings and set aside.
In a pan, heat sesame oil and add in the seasoning ingredients. After they are all browned well, add in the turmeric and tamarind extract.
Let the tamarind extract cook well and become a little thicker. Add salt and it is ready to be mixed into the cooked rice.
Sprinkle about a teaspoon of sesame oil onto the rice along with some more turmeric and mix well. To this add the tamarind mixture and make sure every grain of rice is coated with the tamarind mixture.
Sprinkle the roasted and ground powder on top and mix gently so as not to bruise the rice grains.
Let the rice rest for an hour or so so the flavors blend in well.
Offer to the Lord and enjoy!
Preparation Time 1 hour + Resting Time 1 hour