Pulihora (Tamarind) base:
Preparation time: 15 minutes
Ingredients:
2oo gms tamarind soak it in hot water and extract the juice.
¼ tsp asafoetida
4-6 dry red chilies broken into pieces
1 tsp turmeric
2 tsp salt
4 tbsp oil
Method:
1.Heat a wok with oil
2.Add red chilies fry till golden brown
3.Add asafoetida and tamarind juice
4.Add turmeric and salt and let it boil on medium flame till it leaves oil
5.Switch off the flame and let it cool
6.Store it in a bottle and keep it in the refrigerator
7.This can be stored for 2-3 weeks
For Tempering:
2 tbsp chana dal
2 tbsp urad dal
1 tsp mustard seeds
½ cup peanuts
6-8 green chilies
2-3 sprigs curry leaves
2 tbsp oil
Method:
1.Heat a wok with oil
2.Add peanuts and fry till golden brown
3.Add chana dal and urad dal sauté till golden brown.
4.Add mustard seeds, when they crackle, add green chilies and curry leaves
5.Drain any excess oil in the wok and add to the pulihora base
6.Let it cool and store it in an airtight box
7.The freshness can be retained for 1 week
8.Make pulihora (tamarind rice) with freshly cooked rice/ left over rice
9.Use 2-3 tsp tamarind base for a big bowl of rice and a portion of seasoning
10.Mix well with rice
11.Adjust salt and tamarind base according to your taste.
