Cranberry Pulihora / Cranberry Rice - South Indian style

Name: Cranberry Pulihora / Cranberry Rice - South Indian style
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups cooked rice; 1 cup fresh cranberries, rinsed & drained; 2 tbsp. oil; 1 tsp. mustard seeds; pinch asafoetida; 1 dry red chili, broken; 1 tsp. urad dal (split green gram); 1 tbsp. chana dal (Bengal Gram); 2 green chilies, slit; 1-2 sprigs curry leaves; salt to taste; 2 tbsp. roasted cashew nuts / peanuts; 2 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#NY - This Cranberry Pulihora is a spicy and tangy fried rice using cranberries that are naturally sour in taste. At times you can use lemon juice or tamarind pulp for more tanginess. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. Very easy to prepare, it is also a perfect picnic meal that can be served with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice.

Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. At times, I also prepare pulihora with raw mango, coconut, tomato, curry leaves or sorrel leaves and using the same method. They come out real amazing and comforting. Pulihora is often served during festivals and as prasadam in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

2 servings

2 cupscooked rice
1 cupfresh cranberries, rinsed & drained
2 tbsp.oil
1 tsp.mustard seeds
pinchasafoetida
1dry red chili, broken
1 tsp.urad dal (split green gram)
1 tbsp.chana dal (Bengal Gram)
2green chilies, slit
1-2 sprigscurry leaves
salt to taste
2 tbsp.roasted cashew nuts / peanuts
2 tbsp.coriander leaves, chopped

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Steps

15-20 minutes

1

Add the cranberries to a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. Simmer on a low to medium flame till all the water has evaporated & it turns soft & mushy. Keep aside.
2

Heat oil in a pan & temper with mustard seeds. Allow it to splutter. Add the dry red chili, urad dal, chana dal, asafoetida, green chilies curry leaves. Sauté for a few seconds.
3

Add the cooked rice, cranberry paste, salt & cashew nuts. Mix everything well & sauté for 2 minutes. When done, switch off the flame & garnish with coriander leaves.
4

Serve with papad, chips or fryums for a nice comforting breakfast / meal.