Pulihora (Tamarind Rice)

Ingredients:

50 g Tamarind (big lemon size ball)
1/2 cup chana dal
3 Green chillies slit

3 cups of cooked White Rice

For tadka/talimpu

3 tbsp oil

2 tbsp Groundnuts

1 tbsp chana dal

1 tbsp urad dal

1 tsp Mustard

1 tsp Cumin

1 chopped green chilli

2 Red Chillies

3 Curry leaf stalks

2 pinches Asoeftida

1/2 tsp turmeric 

Salt to Taste

Procedure :

1. soak 1/2 cup chana dal in water for 20 min.

2. microwave tamarind with 1/2 cup of water for 1 minute and when it is cool extract thick pulp.

3. Take a sauce pan and cook the tamarind pulp, soaked chana dal and slit green chillies with some salt to a thick paste and let it cool.

4. Take a pan and heat the oil when the oil is hot add ground nuts and fry for 1/2 min and then  add chana dal and fry for 1/2 min on medium flame.

5. To that add urad dal,  mustard, cumin seeds, red chillies, green chilli, curry leaves, hing, turmeric and fry for 1/2 minute on low heat. Take care not to burn the tadka.

6. Take the cooked rice and add salt and mix well and to that add the tadka/ talimpu and combine well.

7. Finally add the tamarind paste desired to your taste and combine well. You can store the left over tamarind paste in refrigerator for 2-3 weeks.

8. Serve the pulihora with yogurt on side

Egg Fried Rice

Ingredients:

Cooked Rice 2 1/2 cups

Eggs 2

Green Beans 1 cup (1/2 inch pieces)

Carrot 1 cup (chopped)

oil 2 tbsp

sesame seed oil 1 tbsp (optional)

Green Chillies 1 (chopped)

Spring onions 2 (chopped)

Chilli Sauce 1tbsp

Soy Sauce 2 tbsp

Black Pepper 1/2 tsp

Salt as needed

Preparation :

1. Take chopped beans and carrots in 1 cup of water with some salt and boil them for 5 minutes. Drain the water and keep them aside.

2. Take a pan and add oil, when the oil is hot add eggs and scramble them for 1 minute.  Add the boiled beans and carrots, sesame seed oil, green chilli and mix well.

3. To that add cooked rice, soy sauce, chilli sauce, black pepper and salt as required.

4. Mix well and cook it for 2 minutes and garnish with spring onions and serve hot.