Blogging Marathon# 27: Week 1/ Day 3
Theme: Occasions – Birthday
Dish: (Meyer) Lemon Pulihora
Pulihora is the first dish that is made for any occasion in Andhra Pradesh. Be it a simple birthday celebration at home or a big fancy sit-down meal for a wedding, pulihoras in different avatars make their appearance. There are 2 types of pulihoras: lemon pulihora – this is the quickest and I usually make it when I don’t have too much time, but still want to make something festive for an occasion. The second variety is made with tamarind — this needs some time to prepare and to let the flavors mingle with each other, but is the tastiest among the two.
I used meyer lemons instead of regular lemons in today’s dish. Meyer lemons are fruitier and have a slightly sweeter taste. Their skin is also not as thick as regular lemons.
Meyer Lemon Pulihora (Meyer Lemon Rice)
- 1 cup Rice (I use sona masoori rice)
- ¼ cup Lemon juice
- 2 Chilies Green - slit length wise
- 1 Ginger " - piece, finely grated
- 3 tbsps Peanuts
- to taste Salt
- Cilantro - chopped, for garnish
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 red chili Dry
- ¼ tsp Asafoetida / Hing
- 10 Curry leaves
For Spice Powder:
- 1 Star anise - flower
- 3 cardamom Green
- 4 Cloves
- 1 Cinnamon " - piece
- 2 tbsps Poppy seeds
- Make the Spice Powder: Dry roast all the ingredients listed under spice powder and grind to a powder.
- Cook rice and set aside. Make sure that it is not mushy and the grains are separate.
- Make Lemon Rice: Heat 2tsp oil in a pan, add all the ingredients for tempering and once the mustard seeds start to splutter, add the green chilies, ginger and peanuts. Fry for a couple of minutes.
- Add the rice, turmeric powder and salt. Mix well.
- Add the spice powder and lemon juice. Turn off the heat and mix well to combine.
- Garnish with chopped cilantro and serve hot or at room temperature.