1 cup Raw Rice
2 cups Water
Big lemon sized ball tamarind
2 – 3 Green Chillies
4 Dried Red Chillies
1 or 1.5 tsp Black Peppercorns
1 tsp Mustard Seeds
1 tbsp Chana Dal
1 tbsp Urad Dal
3 tbsp Peanuts
1 tsp Jaggery, powdered
1/2 tsp Turmeric Powder
A pinch of Hing
2 Sprigs Curry Leaves
3 tbsp Oil
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Miriyam (Pepper) Pulihora

. Wash and pressure cook the rice with two cups of water for 3 – 4 whistles.
. Soak the tamarind in water for 10 minutes. Squeeze the extract out of it and set aside.
. Dry roast the black pepper for a couple of minutes and cool. Grind into a powder and set aside.
. Spread the cooked rice on a wide plate and let it cool completely.
. Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and let them splutter. Fry them until golden brown color.
. Add the slit green chillies, red chillies, hing and curry leaves to it and fry for a couple of seconds.
. Now add the tamarind extract, jaggery, turmeric powder and powdered black pepper to it and mix well.
. Cook the mixture until the oil gets separates. Turn off the flame.
. Combine the rice, salt and cooked tamarind mixture well and serve.

miriyala pulihora

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