Green Peas Pulihora

Pulihora, a tangy and refreshing rice dish from South India, is a staple in many homes during the summer months. This version swaps out the usual rice for green peas, resulting in a vibrant and flavorful dish that's perfect for a light and healthy meal.

The origins of pulihora can be traced back to the ancient Tamil kingdom of the Sangam period. It is believed that pulihora was a popular dish among the Tamil warriors, who would carry it with them on their campaigns as it is both shelf-stable and provides a quick and easy source of energy. Over the centuries, pulihora has evolved into a beloved dish throughout South India, with each region having its own unique variations. This green peas pulihora is a particularly refreshing and flavorful take on the classic dish, and is sure to become a favorite in your home.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup Green Peas
• 1 cup Tamarind extract
• 1/2 tsp Turmeric powder
• 1/4 tsp Red chili powder
• 1/4 tsp Mustard seeds
• 1/4 tsp Urad dal
• 1/4 tsp Curry leaves
• Salt to taste

Instructions

1. Soak Green Peas overnight or for at least 4 hours.
2. Pressure cook Green Peas with 1 cup water for 3-4 whistles.
3. Allow the pressure to release naturally.
4. Extract tamarind juice by mixing tamarind with 1 cup water and squeezing out the juice.
5. In a pan, heat oil and splutter mustard seeds and urad dal.
6. Add curry leaves and red chili powder and saute for a few seconds.
7. Add tamarind extract, turmeric powder, and salt to taste.
8. Bring to a boil and simmer for 5-7 minutes until the sauce thickens.

Why It Works

• Using green peas instead of rice gives this pulihora a lighter and more refreshing texture, making it perfect for a summer meal.
• The addition of tamarind extract provides a delightful tanginess that balances out the sweetness of the peas.
• The mustard seeds and urad dal add a subtle crunch and nuttiness to the dish.