housewivesdiary: MIRIYALU PULIHORA RECIPE

MIRIYALU PULIHORA RECIPE

Pulihora is a very popular festive dish. In Andhra Pradesh no festivity is complete without pulihora.

Pulihora has many variations like nimmakaya(lemon) pulihora, usirikaya(gooseberry) pulihora, mamidikaya(raw mango) pulihora, chintapandu (tamarind) pulihora, miriyalu(pepper) pulihora, panasa pottu pulihora and mamidi allam(mango ginger) pulihora.

Miriyalu/Pepper pulihora is a spicier version of pulihora with main ingredient being black pepper/miriyalu. It can be made instantly if you keep the pulihora mix ready. Keeping this mix handy has saved me on many occasions.

Preparation Time : 2 mins

Cooking Time : 5 to 7 minutes

Serves/makes : 2

Ingredients:

· 1 cup raw rice

· 1/4^th tsp tumeric

For pepper pulihora mix:

· 1 ½ tsp peppercorns

· 2 tsp urad dal

· 1 tsp chana dal

· 2 dried red chillies

· ½ tsp mustard seeds

· 1/8^th tsp fenugreek seeds

· 1 small gooseberry sized tamarind

· 1 tsp ghee

· 1/8^th tsp asafoetida

· Salt to taste

Tadka/Tempering:

· ½ tsp mustard seeds

· 1 tsp urad dal

· 1 tsp chana dal

· 2 dried red chillies

· Few curry leaves

· 1 tbsp oil

Preparation:

Cook the rice with tumeric.

Spread the cooked rice and cool it down.

Method:

Pepper Pulihora Mix:

Heat ghee; add mustard seeds, black peppercorns, urad dal, chana dal, fenugreek seeds and red chillies until golden brown.

Add tamarind and sauté until raw smell is gone.

Remove from flame and let it cool down.

Blend the roasted ingredients, salt and asafoetida into a slightly coarse powder.

Pepper Pulihora:

Mix the pepper pulihora mix with rice and adjust the seasoning.

Heat oil in a kadai, add mustard seeds and dried red chillies and fry for a minute.

Add the curry leaves and fry for few seconds.

Pour the tadka over the pepper pulihora and mix well.

Serve with chips or pappad, appadams.

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