Friday, September 3, 2010

Nimmakaya Puliora

Pulihora is very famous dish in Andhra; it comes in many variations such as Tamarind pulihora, Nimmakaya Pulihora, Dabbakaya Pulihora, .and many more. This dish is also used in temples as a “Prasadam”. This dish has all different kinds of taste as it is spicy, sour and salty too. So after a long fasting people like to prefer something like this. In Hindu religion Turmeric is treated as a holy powder and so it is used in all good occasions, as a symbol of that it is normally prepared on any good occasion too. So without any further delay, here goes the recipe:


· Basmati /Sona Masoori Rice – 1 cup (Cooked till soft)
·Lemons – 1 big size (remove the seeds and squeeze the juice)

Tadka /Seasoning

· Haldi /Turmeric powder – 2 tsp
·Hing/Inguva – 2 tsp
·Mustard seeds /Avalu – 1 tsp
· Jeera – 1 tsp
·Urad Dal/Minnapu – 1 tsp
·Channa Dal/SenagaPappu – 1tsp
· Red Chillies – 2 slit length wise
· Green Chillies – 2 or 3 (slit length wise)
· Peanuts/Pallilu /ground nut – few handful (roasted)
· Curry leaves/Karivepaku – few handfuls (fresh ones)


·   Take a pan ,heat 1 tbsp of oil and add the tadka ingredients , let the mustard seeds pop and now add curry leaves, hing , haldi and let them all splutter for a min.
·   Now add roasted   peanuts and let them fry for a min along with the tadka and turn off the tadka and keep it aside.
·   Take a big plate/vessel and spread the cooked rice in that without any lumps in the rice spread it evenly.
·   Now add the above tadka to the cooked white rice and mix well and add the required amount of salt to it and mix well.
·   Finally add the lemon juice to the rice and mix well.
·   Serve hot.

1 comment:

  1. Nice blog and a nice dish. Keep rocking.


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