Black Rice Pulihora | Kavuni Arisi Puliyodharai

Black Rice Pulihora | Kavuni Arisi Puliyodharai

What happens when Black Rice from Thailand meets Andhra style pulihora mix and finally marinated in a claypot a drool worthy “Black Rice Pulihora” is born on Adiperukku (A festival celebrated in Tamilnadu). I made this recipe on Adiperukku a couple of days ago.  Pulihora is an all-time favorite in my home including my little one who literally waits for us to take Perumal Temple in Little India particularly on Saturday as we get Pulihora as a prasadam. I really cannot beat that taste.

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There are various ways to prepare pulihora and this is my way of cooking. I felt there is no compromise in taste after adding black rice . Hence considering its benefits I continued to make pulihora with black rice. So far all in my home liked this way.

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I got a lot of queries for my earlier black rice recipes as to where they can purchase it and what brand I am using. I use the “Dragon Fly Black Rice” primarily because its available near my home in Fair Price shops in Singapore. This is from Thailand manufactured by http://www.urmatt.com/

I will be posting few more sponsored products from Urmatt very soon. Keep watching for this space.

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Pulihora Black Rice

Recipe Cusine – Fusion

 Preparation time: 10 mins | Cooking Time : 1 hour

Marination Time : 3 – 4hours | Serves 4

Ingredients For the pulikachal (Tamarind Mix) Tamarind – 1 big lemon size Ground nuts – 1 tblsp Green chili – 5 Red chili – 2 Bengal gram – 1 tblsp Methi seeds – 1 tsp Mustard – 1 tsp Turmeric – 2 tsp Hing powder – a generous pinch Curry Leaves - few Cashew nuts – few Sesame Oil – 1 tblsp Salt to taste Water - 2 cups For the Black Rice Black rice – 1 ½ cups Water – 3 cups

Measurements 1 tsp = 5ml 1 tblsp – 15 ml 1 cup = 237 ml

Preparation For the Pulikachal

1.       Soak tamarind in water, slit the green chilies. 2.       Blend the tamarind in a blender. 3.       Take a cooking pan, preferably a claypot for a good taste. Add sesame oil, hing, mustard , methi seeds and fry. 4.       Add red & green chili and let it fry. 5.       Add ground nut , Bengal gram dhal and cashew nut in one go along with curry leaves. 6.       Mix them well and let it cook. 7.       Add tamarind juice, salt and turmeric. 8.       Allow this mix to cook nicely and let it become a thick paste until the oil oozes out. 9.       Now the pulikachal is ready. Let it cool completely. For the Tamarind Rice 10.   Take a electric cooker, add the black rice after washing it well. 11.   Cook like how you the normal rice. 12.   Once cooked, take out and allow it to cool. 13.   Mix the rice & pulikachal. 14.   Trasnfer to a clay pot  and allow it to marinate for 3 -4 hours minimum. More the time the taste is better. Pulihora Black Rice is ready.

Notes:

è Methi seeds can be omitted while cooking and instead can be added with the black rice & gingelly oil in the powder form. I purposefully did not add as I can save 1 or 2 spoons of oil.

è This recipe is recommended to be cooked in electric cooker as we need the rice to separate as grains and if you are not experienced with cooking in black rice electric cooker is good for beginners.

è You may use any black rice variety for this recipe.

è I use less red chili as mine is from Guntur and supposed to be very very spicy. So adjust according to your taste.