Pulihora

Andhra pulihora recipe or tamarind rice is called as chintapandu pulihora or avapettina pulihora.

Preparation Time: 30 mins   
Cooking Time: 15 mins   
Total Time: 45 mins    
 Makes 4 servings (4 serving ) 

Ingredients:
For The Masala (makes Approx. 1/3 Cup)
1 1/2 tsp chana dal (split Bengal gram)
1 1/2 tsp urad dal (split black lentils)
1 1/2 tsp coriander (dhania) seeds
3 to 4 whole dry Kashmiri red chillies , broken into pieces
2 tsp sesame seeds (til)

Other Ingredients:
1 tbsp oil
1/2 cup peanuts
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 cup tamarind (imli) pulp
2 1/2 cups cooked rice
salt to taste

Recipe:
For the masala

• Heat a small pan, add all the ingredients and dry roast on a slow flame for 5 minutes or till they turn golden brown in colour, while stirring continuously. Keep aside.
• When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

1. Heat the oil in a kadhai, add the peanuts and sauté on a slow flame for 4 to 5 minutes or till they turn light pink in colour while stirring continuously.
2. Add the chana dal, urad dal, curry leaves, asafoetida and turmeric powder, mix well and sauté on a medium flame for a minute, while stirring continuously.
3. Add the tamarind pulp, mix well and cook on a medium flame for 2 minutes or till the mixture thickens.
4. Add the prepared masala, rice and salt and toss gently. Serve hot.

Nutrient values per serving

Energy	297 cal
Protein	8.1 g
Carbohydrates	41 g
Fiber	4.1 g
Fat	11.4 g
Cholesterol	0 mg
Sodium	5.4 mg

@ Manali' s Recipe