Today being Sankranti, I wanted to post something traditional that we often make during festivals at home. When I was browsing through my recipes, I realised that I haven’t shared the recipe for pulihora yet. So, I immediately decided to make this for lunch today along with Aloo-Jeera and curd/dahi 🙂
‘Pulihora’ or chitrannam is a very easy dish to prepare and also makes for a quick lunch-box option. You do not need any vegetables for this and all you need is some tamarind pulp. This is best served with avial – another classic south Indian stew. But, I like having it with any aloo curry, especially aloo-jeera 😀
Another quick version of tangy rice recipe is Raw mango rice – recipe here.
Preparation time: 15 mins
Cooking time: 10 mins
Rice – 1 cup (cooked)
Tamarind pulp – 1 cup
Chana dal – 1 tbsp
Urad dal – 2 tbsp
Whole dry red chili – 10
Green chili – 2 (slit lengthwise)
Turmeric powder – 1 tsp
Mustard seeds – 2 tbsp
Hing/asafoetida – 1 tsp
Peanuts/groundnuts – ¼ cup (optional)
Cashew nuts – 1 tbsp (optional)
Curry leaves – 10 leaves
Salt – to taste
Oil – 2 tbsp
- Heat 1 tbsp oil in a wide pan/skillet and add the peanuts, cashew, chana dal, urad dal and mustard seeds. Let the peanuts turn golden brown in color.
- Then add the hing, curry leaves and green chili. Fry for a minute.
- Transfer to a bowl and set aside.
- Into the same pan, add remaining oil, turmeric powder and whole dry red chili. Fry till the chili turns darker in color.
- Add the tamarind pulp and salt. Simmer till the pulp reduces in volume and becomes a thick paste.
- Then switch off the heat and add the cooked rice, fried dal-peanuts prepared earlier and give a gentle but good mix.
- Cover with lid and let rest for atleast 15 minutes before serving!!
- This goes well with avial or dahi/curd. But, I typically enjoy it with dry aloo curry like aloo jeera (recipe here).
- You may add some red chili powder to the tamarind pulp while it is simmering if you think that the heat from the dry red chili isn’t enough.
- Some people also add grated ginger and sesame seeds/powder to the rice, it gives a slightly different taste too.
- Once prepared, the rice will taste more yummy if you let it rest for atleast 15-30 minutes.