Soya Chunks Pulihora / Fried Rice

Name: Soya Chunks Pulihora / Fried Rice
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups cooked rice; 1/2 cup soya chunks; 2 tbsp. oil; 1 tsp. mustard seeds; pinch asafoetida; 1-2 dry red chilies, broken; 1 tsp. urad dal (split green gram); 1 tbsp. chana dal (Bengal Gram); 1-2 green chilies, slit; 1-2 sprigs curry leaves; 1 tsp. ginger, grated; 1 tsp. salt or to taste; 2 tbsp. roasted peanuts; 1 tbsp. idli podi / sambar powder; 1 tbsp. lemon juice; 2 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Check out this amazing Soya Chunks Pulihora in Andhra style, which is a spicy and tangy fried rice recipe using soya chunks. 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 as it is or with some chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. This way you can make use of any leftover rice to come up with this fusion dish. 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. They come out real yummy and comforting.

Pulihora is often served during festivals and as prasad / offering 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. On the other hand, soya chunks is a great substitute to any non-veg. dish. It is very healthy, nutritious and good for diabetics. In that case, you can replace rice with any millet of your choice for a well balanced guilt free meal. So it is a perfect way to incorporate some protein in your everyday diet.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

2 servings

2 cupscooked rice
1/2 cupsoya chunks
2 tbsp.oil
1 tsp.mustard seeds
pinchasafoetida
1-2dry red chilies, broken
1 tsp.urad dal (split green gram)
1 tbsp.chana dal (Bengal Gram)
1-2green chilies, slit
1-2 sprigscurry leaves
1 tsp.ginger, grated
1 tsp.salt or to taste
2 tbsp.roasted peanuts
1 tbsp.idli podi / sambar powder
1 tbsp.lemon juice
2 tbsp.coriander leaves, chopped

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Steps

15-20 minutes

1

Soak the soya chunks in hot water for 10 minutes. Then squeeze out and keep aside. Heat 1 tbsp. oil in a pan and sauté the drained soya nuggets till light golden in color. Keep aside.
2

Heat remaining oil and temper with mustard seeds. Allow it to splutter.
3

Then add the dry red chilies, ginger, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.
4

Add the cooked rice, drained soya chunks, peanuts, salt & lemon juice. Mix everything well & sauté for 2 minutes.
5

When done, switch off the flame & garnish with idli podi & coriander leaves.
6

Give it a toss & serve as it is or with papad, chips or fryums for a nice comforting breakfast / meal.