MUSTARD - 1 TSP
firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanuts, 2 dried red chilli and pinch hing.
also add few curry leaves and 2 chilli saute slightly.
now add 1½ cup tamarind extract, ½ tsp turmeric, 1 tsp salt and 1 tsp jaggery
BOIL - 10 MINUTES
mix well, cover and boil for 10 minutes stirring in between.
cook until the oil separates from tamarind extract.
CHANA DAL - 1 TSP
further in a pan dry roast 1 tsp mustard, 1 tsp urad dal, ½ tsp cumin, 1 tsp chana dal, 1 tsp coriander seeds, ¼ tsp methi, 1 tbsp sesame and 3 dried red chilli.
SAUTE - LOW FLAME
roast until the spices turn aromatic.
BLEND - FINE POWDER
cool completely and blend to a fine powder.
transfer the pulihora masala powder to the cooked tamarind extract and mix well.
mix until the paste turns aromatic.
COOKED RICE - 4 CUP
now add 4 cup cooked rice and ½ tsp salt.
DO NOT MASH
mix gently making sure the pulihora paste is well combined with the rice.
READY TO EAT
finally, enjoy andhra style pulihora with curd or papad.