RCI-RC.004.0228.001
Pulihora
or is a South Indian rice dish.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 unit
- Red chillies1 unit
- Bengal gram1 unit
- Black gram1 unit
- Mustard seed1 unit
- Groundnuts1 unit
- 1 unit
- Turmeric1 unit
- Tamarind or lemon juice1 unit
- 1 unit
- Jaggery1 unit
Method
1
Cook the rice until fully tender, then spread it out on a flat surface or tray to cool completely and allow excess moisture to evaporate.
30 minutes
2
Season the cooled rice with salt and mix thoroughly to ensure even distribution of flavor throughout the grains.
5 minutes
3
Spread the seasoned rice in a thin, even layer on a large baking tray or clean flat surface lined with cloth, separating the grains as much as possible.
5 minutes
4
Allow the rice to sun-dry or place in an oven at a low temperature of around 150°F (65°C) until the grains are completely dry and hard.
240 minutes
5
Heat oil in a deep pan or kadai over medium-high heat until it reaches frying temperature, approximately 350°F (175°C).
5 minutes
6
Fry the dried rice in small batches until the grains are crisp, golden, and puffed, then remove with a slotted spoon and drain on paper towels.
10 minutes
7
In a separate small pan, heat a little oil and fry the curry leaves until crisp and fragrant, then remove and set aside.
3 minutes
8
Toss the fried rice crisps with the fried curry leaves and adjust salt to taste, then serve immediately or store in an airtight container once fully cooled.
5 minutes