Check out this Cranberry Pulihora, which 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. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot 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. 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.
- 2 cups cooked rice
- 1 cup fresh cranberries, rinsed & drained
- 2 tbsp. oil
- 1 tsp. mustard seeds
- pinch of 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
Add the cranberries to a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil.
Simmer on a low to medium flame till all the water has evaporated and it turns soft and mushy. Keep aside.
Heat oil in a pan and temper with mustard seeds. Allow it to splutter.
Then add the dry red chili, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.
Add the cooked rice, cranberry paste, salt and cashew nuts. Mix everything well and sauté for 2 minutes.
When done, switch off the flame and garnish with coriander leaves.
Serve with papad, chips or fryums for a nice comforting breakfast / meal.
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.
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.
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.
Serve with papad, chips or fryums for a nice comforting breakfast / meal.
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