Pulihora (Tamarind Rice)

Recipe Ingredients

3 cups	480g / 16oz	Rice
5 tablespoons	75ml	Tamarind extract
2 tablespoons	30ml	Split Bengal gram dal
1/2 cup	118ml	Peanuts
1/2 teaspoon	2.5ml	Mustard seeds
5		Dried red chiles
4		Green chiles
8		Black peppercorns
1/2 teaspoon	2.5ml	Turmeric powder
1/2 cup	118ml	Oil
5 cups	1185ml	Water
1		Coriander leaves
20		Curry leaves
1 tablespoon	15ml	Sesame seeds - powdered
1/2 teaspoon	2.5ml	Asafetida
		Salt - to taste

Recipe Instructions

In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside.

Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split Bengal gram, red chile, pepper corns and peanuts. When the Bengal gram turns light brown, add coriander leaves, remaining curry leaves, asafetida, sliced green chiles and tamarind extract. Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix thoroughly. Serve with plain yogurt.

Note: You can adjust the amount of tamarind extract according to your taste.

Source:
"How To Make Good Curries" by Helen Lawson

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