Carrot pulihora is a South Indian rice preparation with grated carrots and lime/lemon juice.
Hello dear readers, are you ready for another marathon, the third one this year? Blogging Marathon # 3 starts today and just like last time we have a theme. This time I chose ongoing events. All the recipes I post during these 7 days are for an ongoing food event.
Just like last time, there was an overwhelming response to the marathon and Valli split the marathoners into two groups. I was one of the first 11 members to respond to Valli’s announcement hence I am in group 1. The second group will start their marathon tomorrow. If you like to know about the second group, check Valli’s blog for their details. Let’s have fun cooking up a storm for the next seven days!
Few days ago one of the members in an online community shared a recipe for carrot pulihora. It is an interesting recipe and marked saved the recipe. I normally don’t prepare pulihora at home as Mr U is not very fond of it. However, I do make tamarind pulihora whenever I bring some pulihora pulusu/paste from India. That is my comfort food and a quick lunch or dinner when I eat alone. It fits this week’s theme very well and made it today’s lunch. Carrot pulihora turned out pretty good! Not bad at all… a variation to traditional lime pulihora and tastes a lot like mango pulihora with not very sour green mango. This is my entry to Twist the traditional: Pulihora.
What is Carrot Pulihora?
Pulihora is a traditional South Indian rice preparation with tamarind paste. Puli means sour. Cooke rice is mixed with seasoned tamarind paste and then tempered. Other popular pulihora preparations are nimmakaya (lime) pulihora and mamidikaya (green mango) pulihora. Both lime and raw green mango are sour hence, pulihora.
How to prepare Carrot Pulihora?
Grated carrot is marinated in lime juice for at least 30 minutes. This gives carrots a sour taste. It is then mixed with cooked rice and tempered. Hence the twisted pulihora recipe tastes similar to lime pulihora and carrot grate give it a feel of mango pulihora.
Update – Post and images are updated on April 5, 2019.
Carrot Pulihora ~ Carrot Rice Recipe
Note: Measuring cup used here is the one that comes with the rice cooker
Carrot Pulihora ~ Carrot Lime Rice
- 1 cup Basmati Rice or rice of your preference
- 1 Carrot grated or 1 cup grated Carrot
- 1 Lime Juice approximately 3-4 tbsp
- ¾ - 1 tsp Salt adjust to taste
- 1½ - 2 tbsp Oil
- ¼ tsp Mustard Seeds
- ¼ tsp Cumin
- 3 tbsp Peanuts
- 1 Dry Chili
- 4 Curry Leaves
- 2-3 small Green Chilies split into two
- Pinch of Turmeric
- ¼ tsp Salt
- Wash and cook rice. I use 1: 1 ½ rice to water ratio to cook the rice. Then transfer to a platter or a wide mouth bowl and let it cool.
- While rice is cooking, grate carrot. In a bowl take grated carrot, lime juice, salt and mix well. Keep it aside for at least 30 minutes.
- When rice cools, add the carrot lime juice mixture to it and mix well.
- Heat oil in a small skillet, add mustard, cumin, red chili and let seeds splutter.
- Add peanuts and roast until light brown.
- Add curry leaves, green chilies and let the chilies roast in oil. Then add pinch of turmeric and salt.
- Turn off the flame, pour the tadka over rice and mix well.
- Serve pulihora with some gravy, yogurt or eat it as is.
This month that year:
I like what PJ does for all her posts, this day that year. I thought I would do this month that year when I post the first post every month.
The recipes I posted this month in 2009 and in 2010
Now over to my fellow marathoners,
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind
Rice Varieties: Champa, Divya, Padma