Miriyala Pulihora | Pepper Pulihora | How to Make Miriyala Pulihora
Prep Time1 Mins
Cook Time25 Mins
Resting Time30 Mins
For Cooking the Rice:
Cups Rice (Washed)
For Soaking the Tamarind:
For the Pulihora Powder:
tbsp Pepper Corns
tbsp Methi (Fenugreek) seeds
tbsp Dhaniya (Coriander) Seeds
tbsp Zeera (Cumin)
tbsp Nalla Nuvvulu (Black Sesame)
For Pulihora Paste:
tbsp Rai (Mustard)
tbsp Chana Dal (Bengal Gram)
tbsp Urad Dal (Black Gram)
gm Moong Phali (Peanuts)
Sprigs Curry Leaves
Soak the Tamarind for 30 minutes. Deseed it and take out the juice. Keep a side.
Wash the Rice well. Place it in the Pressure Cooker with water, Salt, Turmeric, and oil. Let the Cooker give three whistles.
As soon as three whistles are heard, take the Cooker off the flame. As soon as the steam subsides, spread the rice out on a plate which has been smeared with oil. Let the Rice dry out (Read the tips above to understand how to get rice dry and firm).
Roast all the ingredients (Except Black sesame) one by one nicely until a rich aroma wafts from it. Add the Sesame the very last and let the seeds crackle. Make a fine powder of all these ingredients.
Heat the oil for seasoning. Put in Mustard seeds, Chana Dal, Urad Dal, and Peanuts. Fry till the Dals roast to a rich brown and the peanuts should split and crackle.
When the seasoning is of a rich brown color, add the curry leaves and the Asafoetida.
When the seasoning is ready, add the Tamarind Juice and the Jaggery. Let the mixture come to two boils. Add the Pulihora Peppercorn powder and let the mixture thicken. Keep stirring to avoid the paste sticking to the bottom.
It took me twenty minutes and constant stirring, to get the Pulusu to a right thick consistency, and for the oil to float on top.
Put the stove off and mix the thickened Pulusu into the rice. After the rice is well mixed, leave it to marinate for at least 30 minutes.