Preparations:

Take rice in a deep bowl and wash it. Add water to the washed rice and place this bowl in a pressure cooker and cook. When the pressure develops in the pressure cooker, cook on low flame for 10 minutes. After 10 minutes increase the flame and let the pressure develop once again. Before the cooker whistles, switch off the flame and let it cool. Remove the rice bowl from the cooker and keep it aside for few minutes. Then take a fork and separate the grains.

Take a raw mango and wash it. Peel the skin of the mango and grate it with a grater. Wash and slit the green chilies. Break each red chili into 2 pieces and keep them aside.

Method:

Add the grated mango to the rice and mix well with a fork. Heat a pan and add oil to it. When the oil is hot add the cashew nuts and fry them till golden brown. Take the fried cashew pieces on to the rice. Add the peanuts to the oil and fry them. Once fried, add the fried peanuts also to the rice mixture. In the remaining oil add the Bengal gram, black gram and fenugreek seeds. Fry the seeds till they change color. Then add the mustard seeds and fry till they splutter. Now add the asafoetida and mix well. Then add the slit green chilies and fry for few seconds. Then add red chilies and curry leaves. Fry the seasoning well and switch off the flame. Now add the turmer5ic powder and mix well. Then add salt and mix once. Now transfer the rice mixture to the pan and mix all well. Transfer the Pulihora to a serving bowl and serve.

Points to Notice:

Add grated mango according to your taste.

It is advisable to use a fork rather than a spoon to separate the cooked rice grains so that rice will not get mashed up.

Fry the green chilies well in oil so that they won’t be too hot to eat.

Take care while frying the peanuts as they turn black very fast while frying. So it is better to remove