Pulihogra ( Karnataka Rice)
by Foodie #537516
04 Oct 2011
This recipe has been viewed 16655 times
A blend of tamarind, jaggery and spices. . Too tasty and spicy rice variety.
Pulihogra ( Karnataka Rice) recipe - How to make Pulihogra ( Karnataka Rice)
Preparation Time: Cooking Time: Total Time:
Makes 4 to 5 servings
500 gms long grained cooked rice (basmati rice)
2 tbsp salt
1 cup chopped coriander (dhania)
1 tbsp ghee
For Tempering
3 tbsp oil
1 tbsp mustard seeds ( rai / sarson)
10 curry leaves (kadi patta)
2 tbsp urad dal (split black lentils)
2 tbsp groundnuts
2 tbsp chana dal (split bengal gram)
2 whole dry kashmiri red chillies
3 green chillies
2 tbsp tamarind (imli) paste
1/4 cup grated jaggery (gur)
To Be Roasted In Ghee and Ground Into A Powder
100 gms black peppercorns (kalimirch)
50 gms cinnamon (dalchini)
50 gms cloves (laung / lavang)
To Be Roasted and Blended Into A Powder
1 kg whole dry kashmiri red chillies
500 gms coriander (dhania)
200 gms cumin seeds (jeera)
200 gms mustard seeds ( rai / sarson)
50 gms methi seeds
50 gms asafoetida (hing)
25 gms turmeric powder (haldi)
Method
Handy tip
- Method
- Heat the oil in the pan and add the mustard seeds.
- When the seeds crackle, add the urad dal, chana dal and peanuts and saute for 2 minutes.
- Add the red and green chillies, tamarind paste and saute for 5 minutes, adding little water.
- Add the jaggery and salt, mix well and add 3 tbsp of blended pulihogra mix powder and saute on a high falme for another 5 mins.
- Add this mixture to the rice along with corainder.
- Serve hot with raita.
Handy tip
- Handy tip
- Pulihogra mix powder once prepared can be used for maximum times stored in a air tight container.
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