Pulihora Rice South Special

 This recipe is written in the traditional way .. "Read carefully" and tell me "How did it happen".

Even if there is no problem, please comment.  

Pulihora Masala and Recipe:

Roast coriander 1.5 tablespoons, 7-8 red chillies, 1 tbsp pepper 3 times a day.

Bake Chana Dal 1.5 (no sprouts), Udad Dal 1 tablespoon but set aside to cool

Then I used to roast 2 sticks of curry leaves.

Don't let any of these substances turn black.

I used to roast it medium .. but as I said, it is different ..

If not, the test will change and when it gets "cold", add one and a half teaspoon of mustard and grind it into powder. "Mustard does not burn"

How to do:

3 tablespoons of oil, 1 tbsp of mustard seeds, 1 tbsp of gram dal, 1 tablespoon of roasted peanuts, chopped green chillies, curry leaves, asafoetida, then tamarind pulp  .. And this tadpole is dangerously sour) It should be on low heat then add 1 tablespoon of turmeric and 3 tablespoons of masala and keep stirring. When it comes to a boil, when it cools down a bit, add it to the rice (rice should not be too loose and too sticky).

Tip: Tamarind pulp, spices, and salt should be used for flavor. You don't want to leave extra water in it.

In the traditional method, the pulp is used a little more .. not dry but not too moist .. but the taste depends on the tamarind pulp and the spice ..

 Spices you need ... !!!