Tamarind Rice – Pulihora

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Tamarind Rice – Pulihora

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Tamarind Rice – Pulihora
Serves 7 cups

Ingredients

  • 1/2 cup dried tamarind
  • 1 tablespoon split yellow lentils (chana dal)
  • 1/2 tablespoon urad dal
  • 6 to 8 curry leaves
  • 2 dried red chile (any variety)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons garlic (minced)
  • 1 tablespoon coriander powder
  • 1/2 tablespoon cumin powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon asefetida
  • 1/2 teaspoon turmeric powder
  • 1 Large carrot (cut into 1/2 inch dice)
  • 1 cup green peas (fresh or frozen)
  • 6 cups cooked brown rice
  • sea salt (as per taste)

Directions

1. Soak the tamarind in a bowl with 2 cups of hot water. Let it stand for 2 hours. Loosen the pulp from the fiber and seeds. Strain the pulp through a fine sieve. Set aside.
2. Soak the split yellow peas and split white gram in 1/2 cup of hot water. Set aside for 2 hours. Drain the water out and place the peas and lentils along with the garlic, curry leaves, dried chiles and mustard seeds to a saucepan.
3. Roast the spices on medium heat, until the mustard seeds start to popping. Stir occasionally to avoid the spices from burning. Add the cumin and asafetida and cook for another 30 seconds.
4. Add the prepared tamarind paste. Add the coriander powder, cumin powder, paprika, turmeric, and cayenne pepper. Mix well, cover and cook for 10 minutes on medium low heat.
5. In the meanwhile, place the carrots and green peas in a small pan with 1 cup of water. Bring to a boil and simmer for 5 to 7 minutes until the carrots are cooked tender. Drain and add to the saucepan along with the cooked rice.
6. Add the salt, mix well, taste and adjust seasoning. Serve warm.

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