Lemon Rice aka Pulihora/Chitrannam/Puliodharai

As Hindus consider turmeric powder as a symbol of auspiciousness, this dish is cooked for almost all good occasions and during festive days. Other versions of pulihara are made with Un-ripe sour Mangoes and Tamarind. This tastes sour, salty, spicy hot at the same time, I remember my friend vyshnavi on this occasion who loves my pulihora.

Pulihora Recipe

Recipe source: Ammamma

Prep & Cooking: 45 mts

Serves 4-5 persons

Ingredients:

2 cups raw rice (cook such that each grain is separate, spread to cool)

1/4 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

large lemon tamarind 

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/whole black gram

1/2 tsp teaspoon mustard seeds

1/2 tsp cumin seeds

2 medium dry red chilli

3-4 green chillis slit length wise

1 tsps finely chopped ginger

1/4 tsp hing/asafoetida/inguva

few roasted cashewnuts

3 tbsps oil

1. Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.

2. Heat the remaining oil in a cooking vessel. Add dry red chillis,  channa dal, urad dal and fry for a minute till light brown add the mustard seeds, cumin seeds, and let them splutter. Next add the slit green chillis, ginger, asafoetida and few curry leaves and fry for a few seconds.

3. Add the lemon juice, salt and combine well all over the rice. Finally add roasted cashewnuts and combine well. Let it sit for at least 1/2 an hour for the flavors to set in.

4. Serve with papad or chips or  yogurt. Makes a complete meal.