Email This Post
Print This Post
N for Nimmakaya pulihora
K would do anything for Pulihora. His normal reaction would be to scoop very little pulihora with a spoon or hand if its clean, onto a plate and shove it across me and gobble everything without even taking it into a plate. He is that greedy when it comes to Pulihora. It was our first wedding anniversary and he couldn’t take a day off due to work and so I fixed a simple lunch for him to devour on. I decided I’d make pulihora but was sceptical about the flavour. I was rummaging through my fridge and saw a packet of marble sized lemons that were given by my mom’s friend who lives in the same city as I do. They have this wonderful garden where they grow a few vegetables and lots of oranges and grapefruits. I decided its easy enough to make as I was juggling between phone calls of my dear family, friends and extended family and cooking lunch and thinking of a good snack for us to nibble on in the evening. My Pulihora is normally crunchy as I’d like to add more popu to it ,lots of peanuts and a dash of dhaniya powder too.Here I go…
1 cup of uncooked rice
3 marble sized juicy lemons
1/2 cup of peanuts
1/4 cup of curry leaves
4 green chillies , slit length wise
For the Popu :
3 teaspoons of Chana dal
1 1/2 teaspoons of Urad dal
2 dry chillies
1 teaspoon of Mustard seeds
1 teaspoon of Hing(asafoetida)
1 teaspoon of dhaniya powder
Oil and Salt to taste
Cook rice separately and add a teaspoon of turmeric and the juice of the lemons, dhaniya powder and keep aside. Do the popu in the order of adding chana dal, urad dal, mustard seeds,hing, dry chillies ,green chillies, curry leaves to the oil. Saute and wait for the mustard seeds to splutter. Remove from fire and add to the rice . In a skillet , add oil and saute the peanuts until golden brown and add to the rice. Mix Well and Serve hot.
The best way to eat Pulihora , according to me is to add a dollop of curd . Trust me, it would be yummm!!!!
