Today's pulihora is one such variation using brownrice and raw mango. I have started to use brownrice more than regular rice these days and this recipe was perfect with it
In the same kadai,, add shallots and fry till they become brownish in colour. Gongura Rice | Gongura Pulihora | Red Sorrel Leaves Rice | Pulicha Keerai Sadam is a specialty from Andhra Cuisine
Once the nuts start to turn slightly brown, add green chilies and thin strips of ginger. Today’s recipe for Mamidikaya Pulihora or Raw Mango Rice (Andhra Style) calls for mango in raw form
BrownRice Dosa is one of the healthy options that seem to have caught on the fancy in recent times. You can see how the dosas have turned out so crispy and nicly browned
Lemon Rice Recipe is one of the simple south Indian style microwave recipes. It is one of the colorful recipes with yellowish rice tempered with red chilies and peanuts
Fry till they are light brown. Now the Kovil Pulihora or the Tamarind Rice we get in temples is always so treasured because it has a unique flavour that sets it apart from the Pulihora we make at home
Cook brownrice as per this method. Cook this till golden brown. Layer the cooker rice over this, sprinkle with the onions, coriander leaves and mint leaves
I’m personally trying to move gradually to eating brownrice rather than the polished rice. I had attempted this preparation using brownrice before we started on a tour and during my travel I had carried my laptop too so that I could finish the post but life was so hectic that I never found time to complete the post
Fry till they are light brown. Now the Kovil Pulihora or the Tamarind Rice we get in temples is always so treasured because it has a unique flavour that sets it apart from the Pulihora we make at home
The mango pulihora is quite popular all across south india mainly in andhra region and everyone loves to eat this tangy mango rice recipe as their breakfast recipe in summers
Pulihora is another version of rice recipe across andhra region and south india as well. It is a tangy rice recipe made using tangy pulp of tamarind in tempered rice
Fry until dals turn lightly brown. G for Gongura Pulihora/ Tangy & Spicy Sorrel Leaf Rice. But today it is gongura which is going to be the main ingredient and instead of making a pickle, I'm going to make a rice dish
Take a Kadai or Nonstick pan roast the peanuts and cashew nuts until they turn into light brown. The basic concept of this rice is sourness mixed with turmeric and Indian seasonings
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