Print Recipe
Cranberry Pulihora Yum
Cranberry Pulihora
Course main course
Cuisine andhra
Prep Time
30 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 cup Rice
  • 1 cup Cranberries – halved
  • 2 tbsp Peanuts
  • 2 tsp Chana Dal
  • 2 tsp Urad dal
  • 1 tsp Mustard seeds
  • 2 ~ 3 chilies Dry Red – broken
  • ¼ tsp Asafoetida / Hing
  • 1 Ginger ” – piece
  • 3 chilies Green – slit
  • 8 ~ 10 Curry Leaves
  • ¼ tsp Fenugreek Ground (Menthi pindi)
  • ¼ tsp Turmeric
  • to taste Salt
Course main course
Cuisine andhra
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Rice
  • 1 cup Cranberries – halved
  • 2 tbsp Peanuts
  • 2 tsp Chana Dal
  • 2 tsp Urad dal
  • 1 tsp Mustard seeds
  • 2 ~ 3 chilies Dry Red – broken
  • ¼ tsp Asafoetida / Hing
  • 1 Ginger ” – piece
  • 3 chilies Green – slit
  • 8 ~ 10 Curry Leaves
  • ¼ tsp Fenugreek Ground (Menthi pindi)
  • ¼ tsp Turmeric
  • to taste Salt
Cranberry Pulihora
Instructions
  1. Cook rice, make sure that the grains are separate and not mushy. Remove the rice into a large mixing bowl and set aside to cool.
  2. Heat 2tbsp oil in a saute pan; add chana dal, urad dal and peanuts. Once the dals start to turn golden, add mustard seeds and once the seeds start to splutter, add dry red chili and asafoetida.
  3. Next add green chilies, ginger and curry leaves. Fry for 1 minute.
  4. Next add the chopped cranberries, turmeric and ground fenugreek. Cook covered until cranberries are cooked and turn almost mushy.
  5. Add the cranberry mixture and salt to the cooled rice. Gently mix to combine, make sure not to break the rice.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 36.

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