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.

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CURRY LEAVES - FEW

also add few curry leaves and 2 chilli saute slightly

2

TAMRIND EXTRACT

now add 1½ cup tamarind extract, ½ tsp turmeric, 1 tsp salt and 1 tsp jaggery.

3

BOIL - 10 MINUTES

mix well, cover and boil for 10 minutes stirring in between.

4

OIL SEPEARTES

cook until the oil separates from tamarind extract

5

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.

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SAUTE - LOW FLAME

roast until the spices turn aromatic

7

BLEND - FINE POWDER

cool completely and blend to a fine powder

8

PULIHORA MIX

transfer the pulihora masala powder to the cooked tamarind extract and mix well.

9

TURNS AROMATIC

mix until the paste turns aromatic

10

COOKED RICE - 4 CUP

now add 4 cup cooked rice and ½ tsp salt.

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DO NOT MASH

mix gently making sure the pulihora paste is well combined with the rice.

12

READY TO EAT

finally, enjoy andhra style pulihora with curd or papad.

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