Andhra Pulihora Recipe

• 2 cups raw rice (cook to an extent that each grain is separate, spread to cool)
• 1/2 tsp Turmeric (haldi)
• 15-20 Curry Leaves
• 1cup Tamarind (pulp)
• 1 tsp Jaggery
• 1 tbsp Chana Dal (split Bengal gram)
• 1 tbsp Urad Dal (split black gram)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 4 Red Chili (medium dry)
• 4-5 Green Chillies (slit length wise)
• 1 1/2 tsps Ginger (finely chopped)
• 1/4 tsp asafetida (hing)
• 1 1/2 tbsp Sesame Seeds (roasted powder)
• 2 tbsp Peanuts (roasted)
• 3 tbsps Oil
• Salt to taste

• Sprinkle turmeric powder ,salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
• Heat the remaining oil in a cooking vessel.
• Add the mustard seeds and let them splutter.
• Add dry red chillies, cumin seeds, chana dal, urad dal and fry for a minute till light brown.
• Add the slit green chillies, ginger, asafetida and few curry leaves and fry for a few seconds.
• Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears.
• It will be a like a thick but flowing paste. Remove from heat.
• Add the cooked tamarind mix, salt and combine well such that it’s spread all over the rice.
• Sprinkle the roasted sesame seeds powder and roasted peanuts and combine well.