Miriyam Pulihora Recipe – Pepper Tamarind Rice – Navaratri Naivedyam Recipes

Miriyam / Miriyala Pulihora Recipe

 Hari Chandana PIndian, South IndianMain
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 4

Ingredients:

• 1 cup Raw Rice
• 2 cups Water
• Big lemon sized ball tamarind
• 2 – 3 Green Chillies
• 4 Dried Red Chillies
• 1 or 1.5 tsp Black Peppercorns
• 1 tsp Mustard Seeds
• 1 tbsp Chana Dal
• 1 tbsp Urad Dal
• 3 tbsp Peanuts
• 1 tsp Jaggery, powdered
• ½ tsp Turmeric Powder
• A pinch of Hing
• 2 Sprigs Curry Leaves
• 3 tbsp Oil
• Salt to taste

Method:

• Wash and pressure cook the rice with two cups of water for 3 – 4 whistles.
• Soak the tamarind in water for 10 minutes. Squeeze the extract out of it and set aside.
• Dry roast the black pepper for a couple of minutes and cool. Grind into a powder and set aside.

• Spread the cooked rice on a wide plate and let it cool completely.
• Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and let them splutter. Fry them until golden brown color.
• Add the slit green chillies, red chillies, hing and curry leaves to it and fry for a couple of seconds.

• Now add the tamarind extract, jaggery, turmeric powder and powdered black pepper to it and mix well.
• Cook the mixture until the oil gets separates. Turn off the flame.
• Combine the rice, salt and cooked tamarind mixture well and serve.