Chukka Kura Pulihora Recipe

Cooking Directions

• STEP 1.Wash and cook rice until it is fluffy and separate.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped sorrel leaves, turmeric powder, red chili powder, and salt. Cook until the leaves wilt.
• STEP 4.Add the cooked rice to the pan and mix well. Adjust the seasoning if needed.
• STEP 5.Serve hot with raita or pickle.

Cooking Tips

• Make sure to wash the sorrel leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a variation, you can add roasted peanuts or cashews to the pulihora for some crunch.

Storage and Serving

• Chukka Kura Pulihora can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can microwave the pulihora or heat it in a pan with a little oil.
• Serve the pulihora as a main dish or as a side with any South Indian meal.