Tuesday, October 5, 2010
Instant pulihora is also called as pachhi pulusu pulihora very often made in temples and gatherings..Here they wont cook/boil the tamarind juice , thats why it wont last after a few hours..we have to eat only when it is fresh..
The remaining proceedure is same to ordinary tamarind pulihora..
Oil 3to 4 tbsp
Mustard seeds 1 tsp
Methi seeds a pinch
Urad daal 2 tsp
Channa daal 2 tsp
Ground nuts 3 tbsp
Haldhi 1/2 tsp
Red chilli slits of 4 nos
Green chilli slits of 6 to 8 nos
Curry leaves a few
Cooked white rice-3 cups
Cook rice with 1 : 2 water, and spread in a bowl with 2 tbsp of oil ,haldhi and salt,and a few curry leaves ,mix it well.
Extract thick tamarind juice from tamarind pulp -3 to 4 tbsp
Take fresh tamarind juice and mix in hot steamed rice along with salt and seasoning..(need not boil the tamarind pulp)Adjust sourness,spicyness and salt and transfer into a serving bowl,and serve.