A pinch of Asafoetida
A pinch of Turmeric powder
1.separate the sticky tamarind and drop to water for boiling
2.cook the tamarind for 5 minutes on medium flame
3.after cooking keep it aside for half an hour
4.Get the tamarind pulp by pressing with hands
5.Add little bit of water if you feel it is too thick
6.Separate the pulp from unwanted stuff with strainer
7.We got pure pulp.
8.Get it on flame again and add 10 to 15 green chillies.
9.Adding two or three tablespoons of grated jaggery bounces up the taste.
10.Don’t forget adding 3 tablespoons of salt.
11.After 10 minutes of cooking add Half cup of oil to the content.
12.By stirring in between and keeping lid on the bowl.
13.The pulp seems to be too lite
14.Let it go for few more minutes to get thickness.
15.overall estimated time maybe 45 minutes
16.The thumb rule is “Cook the content up to the oil layered on top”.
17.Let it be cool down
18.add all masala ingredients in pan.
19.All these ingredients must be roasted dry
20.Powder them by hand press or by using the mixer
21.This powder is an absolute ingredient to give Aroma taste as well to the dish.
22.Now we will see the rest of the process.
23.To get non sticky rice add one tablespoon of oil or ghee while it is boiling and transform the cooked rice immediately after cooking to another bowl
24.After adding the fried ingredients add tamarind pulp as per your taste .
25.While adding additional salt keep in mind that the pulp is already having salt in it.
26.It needs smooth mixing not aggressive.
27.Temple style pulihora is ready.
28.Pulihora pulusu is ready.
29.Store it in a airtight container consum up to 3 monthes.