Pulihora

1. 1
   prep · ~20 min

   Soak the rice and tamarind.

   1.Rinse the rice well until the water runs mostly clear.

   2.Soak the rice in fresh water for 20 minutes, then drain.

   3.Soak the tamarind in 1/2 cup warm water and squeeze well to extract the pulp.

   4.Strain the tamarind pulp and keep it ready.

   TIPSoaked rice cooks up fluffy and separate, which helps the finished pulihora stay light instead of sticky.
2. 2
   steam · ~15 min

   Cook the rice.

   Cook the soaked rice with 2 cups water until just done and the grains stay separate. Spread it on a wide plate or tray to cool slightly.

3. 3
   temper · ~5 min

   Make the tempering.

   1.Heat the oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add chana dal, urad dal, and peanuts; cook until lightly golden.

   4.Add dried red chili, green chili, curry leaves, asafoetida, and turmeric powder; cook for a few seconds.

   TIPKeep the heat medium so the dals turn crisp and golden without burning.
4. 4
   simmer · ~6 min

   Cook the tamarind base.

   Pour the tamarind pulp into the pan. Add salt and jaggery, then simmer until the raw smell fades and the mixture thickens slightly.

5. 5
   mix · ~3 min

   Mix the rice with the tamarind base.

   Add the cooled rice to the pan and toss gently until every grain is coated with the tamarind mixture and tempering.

6. 6
   rest · ~10 min

   Rest the pulihora before serving.

   Let it sit for 10 minutes so the rice absorbs the tangy flavors well.

7. 7
   serve

   Serve the pulihora.

   Serve at room temperature or slightly warm.

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