Pulihora (South Indian Tamarind Rice)
Pulihora is a South Indian rice dish of tamarind or lemon sauce, tempered spices and crunchy groundnuts. The sauce is the clever part: cooked once, it keeps for days and works as a ready mix, so you only need fresh rice to finish a batch. A little jaggery softens the sourness, and the rice improves as it rests for an hour, which makes the dish well suited to picnics and parties.
Instructions
Cook the rice following the directions on its packet, then set it aside.
Warm a thin layer of oil in a pan. Add the red chillies, bengal gram, black gram, mustard seeds, groundnuts and curry leaves, and let them cook in the oil.
Stir in the turmeric powder and cook for a few minutes.
Pour in the tamarind juice, lemon juice, or both. Let the mixture boil until it thickens into a sauce.
Season with salt to your taste and add a little jaggery to balance the sourness.
Spread the cooked rice out in a wide plate or steel basin. Pour the sauce over it and mix well so every grain is coated.
Leave the rice to sit for at least an hour so it can absorb the liquid. Taste again and adjust the salt if needed.
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