Raw Bananas (different than unripe bananas we eat) -- 4
Tamarind Paste -- 1.5 tbsp
Set 2
Cumin Seeds -- 1 tsp
Garlic -- 4 cloves
Ginger -- 1/2 inch piece
Cloves -- 2
Uncooked Rice -- 1 tsp
Make Set 2 into a paste (adding a few drops of water) and keep aside.
Raw bananas should be cut into four pieces each. Remove the skin and keep aside.
In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves
and the above paste
(of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and
the banana pieces. Also
add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the
gravy thickens.
Note: Some tamarind paste can be very sour, so you may need to adjust according to your
taste. You can add a
spoon of sugar just before removing from heat.
179. Pulihora (Tamarind Rice)
Preparation time: 40 minutes
Serves: 4
Required ingredients:
Rice -- 3 cups
Tamarind Extract -- 5 tbsp.
Split Bengal Gram -- 2 tbsp.
Peanuts -- 0.5 cup
Mustard Seeds -- 0.5 tsp.
Dried Red Chile -- 5
Green Chile -- 4
Black Pepper Corns -- 8