Pulihora

The festival rice of Telugu kitchens — tangy tamarind, crunchy peanuts, sizzling tempering.

Serves 6 · 40 min

Ingredients

• 2 cups ponni rice

  Laxmi · $19.00

  In stock

• 2 tbsp toor dal (for tempering)

  Double Horse · $6.00

  In stock

• 1/2 tsp turmeric powder

  Iyasa · $8.00

  In stock

• 3 tbsp peanuts

  Laxmi · $8.00

  In stock

• Tamarind, curry leaves, mustard seeds, dry red chilli, oil, salt(pantry)

  Pantry

Method

1. 1

   Cook 2 cups ponni rice to firm, separate grains; spread out to cool with a little oil.

2. 2

   Soak tamarind and extract a thick pulp.

3. 3

   Temper mustard seeds, toor dal, peanuts, dry red chilli and curry leaves in oil until the dal is golden.

4. 4

   Add turmeric and the tamarind pulp; simmer to a thick paste (pulihora gojju) and season with salt.

5. 5

   Gently fold the paste through the rice, rest 15 minutes for the flavours to soak in, and serve.