• 500g basmati rice
  • 50g carrots, chopped finely
  • 50g cauliflower, cut into florets
  • 50g cabbage, chopped
  • 20g green chilies
  • 20g red chilies
  • 15g mustard seeds
  • 25g Bengal gram
  • 25g Black gram
  • 50g peanuts
  • 1/2 tsp turmeric
  • A pinch of asafoetida
  • 2 bunches curry leaves
  • 75g tamarind, soaked in water
  • 75g oil
  • Salt to taste


Wash the rice, add chopped vegetables, required quantity of water and cook until the rice is three-fourth cooked. Remove from heat and cool it. Heat oil in a pan, fry mustard seeds, red chilies, Bengal gram, black gram, peanuts, and curry leaves until they gets golden brown. Then add chopped green chilies, asafoetida, and tamarind water. Cook until all the ingredients are tender. To this, add turmeric, salt and mix well. Transfer this mixture to the rice and mix well. Allow it to cook on steam for 10 minutes. Serve hot.

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