Lemon Rice-Nimmakaya Pulihora

What best dish can you think of when it comes to festivals and making offerings to god??Of course its the Pulihora.Pulihora can be made with sorrel leaves,amla,tamarind,lemon juice etc.This recipe uses lemon juice for the tang.
Preparation time:30 minutes
Serves: 4-5 persons



Ingredients:

2 cup rice
1 stem curry leaves
fresh squeezed Lemon juice 10-12 tablespoons(you can add more if you like a little bit more tangy)
handful peanut halves
salt to taste
1 tablespoon oil
1 tablespoon ghee
1 1/2 teaspoon mustard seeds
1 1/2 teaspoons cumin seeds
1 tablespoon urad dal
1 tablespoon channa dal
4 dry chilis, split in halves
pinch of hing
1 teaspoon grated ginger
5 green chilis finely minced(you can also use slit,i prefer minced since the taste is incorporated well)
1/4 teaspoon turmeric powder

Procedure:
1.Cook the rice so its not mushy, it should be cooked, dry and flaky.

2.Heat oil and ghee in a pan,add the mustard seeds and let splutter, then add cumin seeds and peanuts and roast them until they just start turning brown.
3.Add the urad dal and chana dal and let them brown lightly.
4.Add curry leaves, green chillis, grated ginger, red chilis and fry for few seconds. Add asafoetida and turmeric powder and turn off heat.
5.Take the rice in a bowl and add salt and lemon juice and mix well.
6. Add the seasoning and mix it so all the rice is coated well.You can taste and add lemon juice for more tang and salt if required and combine.

Tips:
This goes well with yogurt.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s