Pulihogra ( Karnataka Rice)

Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 4 to 5 servings

Ingredients

500 gms long grained cooked rice (basmati rice)
2 tbsp salt
1 cup chopped coriander (dhania)
1 tbsp ghee

For Tempering
3 tbsp oil
1 tbsp mustard seeds ( rai / sarson)
10 curry leaves (kadi patta)
2 tbsp urad dal (split black lentils)
2 tbsp groundnuts
2 tbsp chana dal (split bengal gram)
2 whole dry kashmiri red chillies
3 green chillies
2 tbsp tamarind (imli) paste
1/4 cup grated jaggery (gur)

To Be Roasted In Ghee and Ground Into A Powder
100 gms black peppercorns (kalimirch)
50 gms cinnamon (dalchini)
50 gms cloves (laung / lavang)

To Be Roasted and Blended Into A Powder
1 kg whole dry kashmiri red chillies
500 gms coriander (dhania)
200 gms cumin seeds (jeera)
200 gms mustard seeds ( rai / sarson)
50 gms methi seeds
50 gms asafoetida (hing)
25 gms turmeric powder (haldi)

Method

Heat the oil in the pan and add the mustard seeds.When the seeds crackle, add the urad dal, chana dal and peanuts and saute for 2 minutes.Add the red and green chillies, tamarind paste and saute for 5 minutes, adding little water.Add the jaggery and salt, mix well and add 3 tbsp of blended pulihogra mix powder and saute on a high falme for another 5 mins.Add this mixture to the rice along with corainder.Serve hot with raita.
Handy tip
Handy tipPulihogra mix powder once prepared can be used for maximum times stored in a air tight container.