Usirikaya pulihora Recipe

Cooking Directions

• STEP 1.Cook the rice and let it cool.
• STEP 2.Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add the tamarind and gooseberry paste to the pan and cook for a few minutes.
• STEP 4.Add turmeric powder, red chili powder, and salt to the pan and mix well.
• STEP 5.Add the cooked rice to the pan and mix until well combined.
• STEP 6.Garnish with chopped coriander leaves and serve hot or at room temperature.

Cooking Tips

• Make sure to wash the gooseberries thoroughly before using them.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a variation, you can also add roasted peanuts or cashews to the pulihora for some crunch.

Storage and Serving

• Usirikaya Pulihora can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the pulihora as a main dish or as a side dish with yogurt or raita.
• It can also be packed for lunch or picnics as it stays well for a few hours.