Ingredients

The following ingredients have 4 Servings
  • 1 cup Basmati Rice or rice of your preference
  • 1 Carrot grated or 1 cup grated Carrot
  • 1 Lime Juice (approximately 3-4 tbsp)
  • ¾ - 1 tsp Salt (adjust to taste)
  • 1½ - 2 tbsp Oil
  • ¼ tsp Mustard Seeds
  • ¼ tsp Cumin
  • 3 tbsp Peanuts
  • 1 Dry Chili
  • 4 Curry Leaves
  • 2-3 small Green Chilies split into two
  • Pinch of Turmeric
  • ¼ tsp Salt

Instruction

  • Wash and cook rice. I use 1: 1 ½ rice to water ratio to cook the rice.  Then transfer to a platter or a wide mouth bowl and let it cool.
  • While rice is cooking, grate carrot.  In a bowl take grated carrot, lime juice, salt and mix well.  Keep it aside for at least 30 minutes.
  • When rice cools, add the carrot lime juice mixture to it and mix well.
  • Heat oil in a small skillet, add mustard, cumin, red chili and let seeds splutter.
  • Add peanuts and roast until light brown.
  • Add curry leaves, green chilies and let the chilies roast in oil.  Then add pinch of turmeric and salt. 
  • Turn off the flame, pour the tadka over rice and mix well.
  • Serve pulihora with some gravy, yogurt or eat it as is.