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Indian Food and Meal Ideas
Pulihora (Tamarind Rice)

A tangy rice preparation, someday just for the difference.
For US to UK equivalents see this rough guide

Recipe Ingredients:

• Preparation time: 40 minutes
• Serves: 4
• Required ingredients:
• Rice -- 3 cups
• Tamarind Extract -- 5 tbsp.
• Split Bengal Gram -- 2 tbsp.
• Peanuts -- 0.5 cup
• Mustard Seeds -- 0.5 tsp.
• Dried Red Chile -- 5
• Green Chile -- 4
• Black Pepper Corns -- 8
• Turmeric Powder -- 0.5 tsp.
• Oil -- 0.5 cup
• Water -- 5 cups
• Coriander Leaves -- 1 bunch
• Curry Leaves -- 20
• Sesame Seeds -- 1 tbsp. (powdered)
• Asafoetida -- 0.5 tsp.
• Salt to taste

Method:

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,
asafoetida, 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
Verusanagapappu
Pacchadi or plain yoghurt.
Note: You can adjust the amount of tamarind extract according to your taste.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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