Pulihora with Kodi Guddu Vepudu

Instructions

1. 1

   Cook and Cool the Rice

   • Wash the rice thoroughly under running water until the water runs clear. Cook the rice with 4 cups of water until each grain is cooked yet firm and separate. Avoid overcooking.
   • Once cooked, immediately spread the rice onto a wide plate or tray to cool down completely. This is a crucial step to prevent the final dish from becoming mushy.
   • Drizzle 1 teaspoon of sesame oil over the warm rice and gently fluff with a fork. This prevents the grains from clumping together as they cool.
2. 2

   Prepare the Tamarind Pulp

   • While the rice cools, soak the tamarind in 1 cup of hot water for about 20 minutes to soften it.
   • Using your hands, squeeze the softened tamarind thoroughly to extract all the thick pulp.
   • Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids to get a smooth, thick tamarind extract. Discard the leftover fibers and seeds.
3. 3

   Make the Pulihora Paste (Pulikachal)

   • Heat 4 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the chana dal, urad dal, and peanuts. Sauté for 2-3 minutes, stirring continuously, until the dals turn golden brown and the peanuts are crisp.
   • Add the broken dried red chilies, slit green chilies, and curry leaves. Sauté for another 30 seconds until the chilies darken slightly and the curry leaves become fragrant.
   • Stir in the asafoetida and turmeric powder and cook for 10 seconds.
   • Carefully pour the prepared tamarind extract into the pan. Add salt and grated jaggery. Stir well to combine.
   • Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 8-10 minutes, stirring occasionally, until the paste thickens to a jam-like consistency and you see oil separating from the sides.
4. 4

   Combine Rice and Paste

   • Ensure the rice is completely cool to the touch. Transfer it to a large mixing bowl.
   • Add the prepared Pulihora paste to the rice, one spoonful at a time. This allows for even distribution.
   • Gently mix with a spatula or clean hands, ensuring every grain of rice is evenly coated with the paste. Be careful not to break or mash the rice grains.
5. 5

   Rest and Serve

   • Cover the mixed Pulihora and let it rest at room temperature for at least 30-60 minutes. This allows the rice to absorb all the tangy and spicy flavors of the paste.
   • Serve the Pulihora at room temperature, as is or with a side of papad, fried chilies (mor milagai), or a simple yogurt raita.