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Basic pulihora paste

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Total Time:
20 minutes
Serves:6
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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Ingredients

  • 200gms - Tamarind paste
  • 50gms - coriander/dhania seeds
  • 1 tsp - fenugreek/methi seeds
  • 50gms+15gms - split Urad Dal without husk
  • 50gms+15gms - Bengal gram/channa dal
  • 1 tbsp - cumin
  • 40gms+5gms - Red Chillies
  • 125ml - oil
  • 1/2 tsp - asafetida
  • 100gms - ground nuts
  • 20 - curry, leaves
  • 1 tsp - Mustard Seeds
  • 1 tsp - Turmeric powder

How to Make

  • Heat one tsp of oil. Fry coriander/dhania seeds, methi, urad (50 gms), channa dal (50 gms) cumin and finally chillies (40 gms) till the dals give out a nice aroma.
  • Keep this aside to cool.
  • Put the above in a mixer and prepare a coarse powder.
  • Heat remaining oil, add asafetida, mustard seeds, remaining dal, nuts, red chillies, curry leaves and fry till mustard seeds splutter and dal turns light brown.
  • Add tamarind paste, salt and turmeric powder. Cook till the raw smell of tamarind goes and oil separates.
  • You can add dry fried ground nuts before removing from fire, if you want them crunchy.
  • Cool the paste and bottle.
  • Add this readymade paste to cooked rice to prepare pulihora.
  • You can add paste according to your taste.