INGREDIENTS: Rice – ½ kg Bengal gram – ¼ cup Black gram – ¼ cup Mustard seeds – 2 Table Spoon Pea nuts – ¼ cup Cashew nuts

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– ¼ cup Sesame seeds powder – 2 tbsp Red chillis – 10 Green chillis (slit length wise) – 3-4 Curry leaves – 5 springs Turmeric – 1 Table Spoon Tamarind – 1 large handful Hing – 2 pinches Salt – as per taste   PROCESS: 1. Cook the rice in 1:2 ration ( for 1 cup of rice add 2 cups of water) 2. Spread the cooked rice in a large plate so that it cools quickly 3. To make tamarind paste, add hot water to the tamarind and let it soak for 15 minutes. 4. Later squeeze the pulp and keep the tamarind water on flame and cook it till the tamarind paste gets thickens 5. Meanwhile heat the oil in a Kadai and add Bengal gram, Black gram, Mustard seeds, peanuts, cashew nuts, red chillis, green chillis and curry leaves and sauté them till they turn golden brown. Finally add hing to it. 6. Now pour all of that on the rice 7. Add sufficient salt and tamarind paste to the rice and add roasted sesame powder and mix gently with hand but thoroughly. 8. Now the Pulihora is ready to eat. 9. Take it in to serving bowl and serve Pulihora is the common dish in almost all South Indian homes. Pulihora finds its place as a main delicacy during all festive occasions and also offered to god as Prasadam in many Hindu temples 

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