How to make andhra stlye pulihora?!
Ingredients:
Cooked White Rice 5 cups
Green chillies 3-5
Ginger 1/2 inch piece
Tamarind 1 1/2 inch sized ball
Turmeric powder a big pinch
Mustard seeds 2 tsps
Whole dried red chillies 3-4
Salt to taste
Talimpu:
Peanuts 1/2 cup
Chana dal 1 tsp
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Curry leaves 8
Hing a big pinch
Oil 2 tbsps
Method of preparation:
Soak tamarind in 2 cups of water for 15 minutes and extract the pulp.
Grind mustard seeds and red chillies into paste using little water.
Wash, remove stems and slice green chillies into halves.
Peel and chop ginger finely
Heat oil in a pan, add peanuts and when they start to turn brown add all other talimpu ingredients in order.
Then add sliced green chillies, ginger, tamarind pulp, salt and turmeric powder.
Leave the tamarind mixture to bubble for 10-15 minutes until the oil separates and then remove from heat.
In a wide pan, add cooked rice and above cooked tamarind mixture.
Combine everything together and then add ground mustard red chilli paste and tbsp of sesame oil.
Mix thoroughly and serve with a cup of plain yogurt.
Notes: Tastes great even the next day.
Recipe 2 :
Ingredients
* Rice -- 3 cups
* Tamarind Extract -- 5 tbsp.
* Split Bengal Gram -- 2 tbsp.
* Peanuts -- 0.5 cup
* Mustard Seeds -- 0.5 tsp.
* Dried Red Chile -- 5
* Green Chile -- 4
* Black Pepper Corns -- 8
* Turmeric Powder -- 0.5 tsp.
* Oil -- 0.5 cup
* Water -- 5 cups
* Coriander Leaves -- 1 bunch
* Curry Leaves -- 20
* Sesame Seeds -- 1 tbsp. (powdered)
* Asafoetida -- 0.5 tsp.
* Salt to taste.
Procedure
1. In a large bowl, add water and rice and cook until well done.
2. Remove from heat and in a wide, large bowl spread out the rice.
3. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.
4. Keep it aside. Meanwhile in a skillet, heat remaining oil on lowheat.
5. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts.
6. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves,
7. asafoetida, sliced green chiles and tamarind extract.
8. Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.
9. Mix thoroughly. Serve with Verusanagapappu
10. Pacchadi or plain yoghurt.
Tips
* Note: You can adjust the amount of tamarind extract according to your taste.
Recipe 3 :
Ingredients :
Sona Masoori rice - 6 cups
(uncooked)
Tamarind(Puli) - 36 one inch pieces(or 2 lemons sized of tamarind)
water-1cup for soaking the tamarind
Green chillies - 15 nos
(make small slits)
Curry leaves - 1 bunch
Red chillies - 5 nos
Mustard seeds - 2 tbsp
Ginger - 1 1/2 " piece
(finely minced)
Turmeric powder - 1 1/2 tsp
Sugar - 1 tsp
Salt - 6 1/2 tsp
Ground nuts(Nelakadala) - 1/2 cup
(roasted)
Bengal gram(Kadalaparippu) - 1/2 cup
Black gram(Uzhunnuparippu) - 1/4 cup
Cashews - 1/8 cup
Oil - 1 1/4 cups
Cumin seeds(Jeerakam) - 1 tsp
Asafoetida(Kayam) - 1 pinch(optional)
Preparation Method
1)Soak Bengal gram in water for 30 mins.
2)Mix this soaked dal with washed and drained rice.
3)Pressure cook it with 12 cups of water.
4)Rinse the tamarind and soak it in 1 cup of water for 30 mins or microwave it for 7 mins with 1 cup of water.(total extract will measure to 1.5cup).
5)Extract the pulp of it and keep aside.
6)Heat oil in a pan.
7)Add Bengal gram, black gram and 1 tbsp of mustard seeds.
8)Once they splutter, add roasted grounduts and cashews and saute for a while.
9)Add cumin seeds, ginger, green chillies, red chillies and curry leaves and saute for a while.
10)Add the tamarind pulp and saute for another 2 mins.
11)Cover and cook for 8 mins on medium flame, until the oil separates.
12)Add sugar, salt and turmeric and switch off the stove.
13)Grind together 1 tbsp of mustard seeds, 1 red chilly and asafoetida(optional) and keep aside.
14)Mix together the pressure cook dal-rice mixture with the sauteed masala.
15)Add the ground mixture to the above and mix well.
:- Rice should not be sticky. Adjust the water as per your rice quality. Sometimes, rice may need little/more water for cooking. For better results, add few drops of lemon juice or oil to the rice while cooking.
:- Add as much curry leaves for better flavour.
:- This can be stored in a refrigerator for 1 week.
:- I use exact measures of the ingredients as mentioned above everytime. Please adjust the chillies and salt as per your taste.
Hope u like it..
Enjoyyyyyyyyyyyyy
Answers: Recipe 1 :
Ingredients:
Cooked White Rice 5 cups
Green chillies 3-5
Ginger 1/2 inch piece
Tamarind 1 1/2 inch sized ball
Turmeric powder a big pinch
Mustard seeds 2 tsps
Whole dried red chillies 3-4
Salt to taste
Talimpu:
Peanuts 1/2 cup
Chana dal 1 tsp
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Curry leaves 8
Hing a big pinch
Oil 2 tbsps
Method of preparation:
Soak tamarind in 2 cups of water for 15 minutes and extract the pulp.
Grind mustard seeds and red chillies into paste using little water.
Wash, remove stems and slice green chillies into halves.
Peel and chop ginger finely
Heat oil in a pan, add peanuts and when they start to turn brown add all other talimpu ingredients in order.
Then add sliced green chillies, ginger, tamarind pulp, salt and turmeric powder.
Leave the tamarind mixture to bubble for 10-15 minutes until the oil separates and then remove from heat.
In a wide pan, add cooked rice and above cooked tamarind mixture.
Combine everything together and then add ground mustard red chilli paste and tbsp of sesame oil.
Mix thoroughly and serve with a cup of plain yogurt.
Notes: Tastes great even the next day.
Recipe 2 :
Ingredients
* Rice -- 3 cups
* Tamarind Extract -- 5 tbsp.
* Split Bengal Gram -- 2 tbsp.
* Peanuts -- 0.5 cup
* Mustard Seeds -- 0.5 tsp.
* Dried Red Chile -- 5
* Green Chile -- 4
* Black Pepper Corns -- 8
* Turmeric Powder -- 0.5 tsp.
* Oil -- 0.5 cup
* Water -- 5 cups
* Coriander Leaves -- 1 bunch
* Curry Leaves -- 20
* Sesame Seeds -- 1 tbsp. (powdered)
* Asafoetida -- 0.5 tsp.
* Salt to taste.
Procedure
1. In a large bowl, add water and rice and cook until well done.
2. Remove from heat and in a wide, large bowl spread out the rice.
3. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.
4. Keep it aside. Meanwhile in a skillet, heat remaining oil on lowheat.
5. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts.
6. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves,
7. asafoetida, sliced green chiles and tamarind extract.
8. Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.
9. Mix thoroughly. Serve with Verusanagapappu
10. Pacchadi or plain yoghurt.
Tips
* Note: You can adjust the amount of tamarind extract according to your taste.
Recipe 3 :
Ingredients :
Sona Masoori rice - 6 cups
(uncooked)
Tamarind(Puli) - 36 one inch pieces(or 2 lemons sized of tamarind)
water-1cup for soaking the tamarind
Green chillies - 15 nos
(make small slits)
Curry leaves - 1 bunch
Red chillies - 5 nos
Mustard seeds - 2 tbsp
Ginger - 1 1/2 " piece
(finely minced)
Turmeric powder - 1 1/2 tsp
Sugar - 1 tsp
Salt - 6 1/2 tsp
Ground nuts(Nelakadala) - 1/2 cup
(roasted)
Bengal gram(Kadalaparippu) - 1/2 cup
Black gram(Uzhunnuparippu) - 1/4 cup
Cashews - 1/8 cup
Oil - 1 1/4 cups
Cumin seeds(Jeerakam) - 1 tsp
Asafoetida(Kayam) - 1 pinch(optional)
Preparation Method
1)Soak Bengal gram in water for 30 mins.
2)Mix this soaked dal with washed and drained rice.
3)Pressure cook it with 12 cups of water.
4)Rinse the tamarind and soak it in 1 cup of water for 30 mins or microwave it for 7 mins with 1 cup of water.(total extract will measure to 1.5cup).
5)Extract the pulp of it and keep aside.
6)Heat oil in a pan.
7)Add Bengal gram, black gram and 1 tbsp of mustard seeds.
8)Once they splutter, add roasted grounduts and cashews and saute for a while.
9)Add cumin seeds, ginger, green chillies, red chillies and curry leaves and saute for a while.
10)Add the tamarind pulp and saute for another 2 mins.
11)Cover and cook for 8 mins on medium flame, until the oil separates.
12)Add sugar, salt and turmeric and switch off the stove.
13)Grind together 1 tbsp of mustard seeds, 1 red chilly and asafoetida(optional) and keep aside.
14)Mix together the pressure cook dal-rice mixture with the sauteed masala.
15)Add the ground mixture to the above and mix well.
:- Rice should not be sticky. Adjust the water as per your rice quality. Sometimes, rice may need little/more water for cooking. For better results, add few drops of lemon juice or oil to the rice while cooking.
:- Add as much curry leaves for better flavour.
:- This can be stored in a refrigerator for 1 week.
:- I use exact measures of the ingredients as mentioned above everytime. Please adjust the chillies and salt as per your taste.
Hope u like it..
Enjoyyyyyyyyyyyyy
Puliyogare is Udipi based and the recipe here might be of help
Ingredients :
1 Cup - Tamarind juice (Thick)
Salt to taste
1 Tbsp - Jaggery(Sharkkara)
Grated coconut for garnishing
For seasoning:
7 Tbsp - Oil
1Tsp -Mustard seeds
1 Tsp - Black gram(Uzhunnuparippu)
2 Tbsp - Peanuts(Nelakadala)
1 Tbsp - Bengal gram(Kadalaparippu)
4 Nos - Red chillies(Kollamulaku)
4 Nos - Curry leaves
For grinding :
1 Cup - Dessicated coconut or shredded copra
2 tsp - Coriander seeds
1 Tsp - Peppercorns
1 Pinch - Asafoetida(Kayam)
7 Nos - Red chillies(Kollamulaku)
1 Tsp - Cumin seeds(Jeerakam)
5 Nos - Curry leaves
2 Tsp - Sesame seeds(Ellu)
2 tsp - Bengal gram(Kadalaparippu)
1 tsp - Peanuts(Nelakadala)
1 tsp - Black gram(Uzhunnuparippu)
Cooking Instructions :
For the ground masala:
- Roast all the ingredients one by one and grind until fine except coconut.
- Then add dessicated coconut and grind once again to mix well.
For the tamarind juice:
- Soak tamarind in warm water for an hour and extract juice from it. Keep it aside.
- Heat oil in a pan.
- Add all the ingredients for seasoning one by one.
- Add tamarind juice and mix well.
- Add jaggery/sugar and salt and allow it to boil.
- Add ground masala powder to the boiling juice.
- Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates.
For the tamarind rice:
- Heat little ghee and oil in a pan.
- Add mustard seeds, black gram, peanuts and curry leaves.
- Add cooked rice and about 2 tbsp of prepared tamarind sauce.
- Mix well and Garnish with fresh grated coconut.
Ingredients
Rice -- 3 cups
Tamarind Extract -- 5 tbsp.
Split Bengal Gram -- 2 tbsp.
Peanuts -- 0.5 cup
Mustard Seeds -- 0.5 tsp.
Dried Red Chile -- 5
Green Chile -- 4
Black Pepper Corns -- 8
Turmeric Powder -- 0.5 tsp.
Oil -- 0.5 cup
Water -- 5 cups
Coriander Leaves -- 1 bunch
Curry Leaves -- 20
Sesame Seeds -- 1 tbsp. (powdered)
Asafoetida -- 0.5 tsp.
Salt to taste.
Procedure
In a large bowl, add water and rice and cook until well done.
Remove from heat and in a wide, large bowl spread out the rice.
Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.
Keep it aside. Meanwhile in a skillet, heat remaining oil on lowheat.
To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts.
When the bengal gram turns light brown, add coriander leaves,remaining curry leaves,
asafoetida, sliced green chiles and tamarind extract.
Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.
Mix thoroughly. Serve with Verusanagapappu
Pacchadi or plain yoghurt.
Tips
Note: You can adjust the amount of tamarind extract according to your taste.