A simple and easy recipe which can be made in jiffy is Nimmakaya pulihora. There is no much preparation for this recipe as the traditional pulihora. Just squeeze some lemon juice in cooked rice, give it a tadka with some turmeric and green chilies. You are done. When you want to include an extra and special dish in the menu on weekends or for your guests, go for this simple recipe. This is also a Naivedyam dish to God on all special occasions.
INGREDIENTS
- Cooked rice 3 cups
- Lemon juice 2 Tsp
- Green chilies 2
- Turmeric a pinch
- Oil 2 Tsp
- Chana dal 1/2 tsp
- Urad dal 1/2 tsp
- Mustard 1/4 tsp
- Hing a pinch
- Peanuts 2 Tsp
- Curry leaves a few
- Red chilies 2-3
First chop the green chilies into very thin slices. Wash them and soak them in the lemon juice for 15 minutes. Washing and soaking them makes the chilies milder and you can eat them with pulihora.
Heat oil in a pan and add the peanuts, chana and urad dals, mustard, hing, red chilies. When they are done and the dals turn brown add the curry leaves, turmeric and hing.
Now add the tadka to the cooked and cooled rice. Add the lemon juice with green chilies, salt.
Mix well and leave it for half an hour. By now the rice will absorb all the sourness from lemon juice and will be ready for serving.
TIPS
- Adding turmeric to tadka will not give raw flavor of turmeric to the rice.
- You can also fry the green chilies in oil, but do not use that oil in pulihora, otherwise you will end up with very hot pulihora.
- If you are making this in a large quantity, fry the peanuts first and remove them. Then fry the remaining tadka.
- Use fried cashew nuts to enhance the taste.
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