Instant pulihora/puliogare !!! Recipe

Cooking Directions

• STEP 1.Cook the rice and let it cool completely.
• STEP 2.In a pan, heat oil and add mustard seeds, chana dal, urad dal, and peanuts. Fry until golden brown.
• STEP 3.Add curry leaves, green chilies, and turmeric powder. Mix well.
• STEP 4.Add tamarind pulp, salt, and jaggery. Cook for a few minutes.
• STEP 5.Add the cooked rice and mix well until all the ingredients are combined.
• STEP 6.Garnish with coriander leaves and serve hot or at room temperature.

Cooking Tips

• Make sure the rice is cooked and cooled before adding it to the pan.
• Adjust the amount of tamarind pulp and jaggery according to your taste preference.
• You can add roasted cashews or grated coconut for extra flavor and texture.

Storage and Serving

• Instant pulihora can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve it as a main dish with yogurt or pickle, or as a side dish with any South Indian meal.