Hello, Foodies and Buddies!
We have a regional speciality for the first September edition of our Dish of the Week column: Chef Rajeswari’s Tamarind Rice – or as it is known locally, Pulihora.
When asked what the dish was exactly, Chef Rajeswari responded, “Pulihora or Tamarind Rice is a common rice preparation in South India. It’s a tangy rice dish enriched with spices, roasted peanuts and aromatic curry leaves.”
It certainly has a nostalgic effect on Chef Rajeswari. “The aroma of Pulihora preparation is enticing and brings nostalgic memories of my grandma’s kitchen,” she reminisced, also calling it one of her favourite dishes.
Chef Rajeswari gave us some background on the dish. She said, “Hindus considered turmeric powder a symbol of auspiciousness. It is presented to good as part of prayer also given as prasadam some temples. Devotees queue to get Pulihora after darshan. This is usually cooked on special occasions and festival days.”
Being such an expert on the dish, we asked Chef Rajeswari for a recipe and she obliged us.
Cook rice such that each grain is separate and spread to cool.
Heat Oil and add Peanuts, Chana Dal, Urad Dal, Mustard Seeds, and fry till golden colour.
Add Curry Leaves, Turmeric Powder, Green Chillies and Red Chillies, Tamarind, and Hot Water.
Mix together to create a paste.
Mix the paste with the rice and serve hot.
Chef Rajeswari also warned us about the challenges associated with the dish. “You need to cook Tamarind Juice in the right thickness paste. It is difficult to cook to get the right taste,” she cautioned.
Finally, we asked her what other dishes she was looking to make famous on FoodyBuddy and she responded by saying, “I would like to make contemporary and traditional dishes. Authentic dishes like Mexican Fried Rice and Bisi Bele Bath!”
Thank you so much for your time, Chef Rajeswari and all the best to you going forward 🙂
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