Soya Chunks Pulihora

 

          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. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot meal. 

               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 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. 

• 2 cups cooked rice
• 1/2 cup soya chunks
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of 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
• salt to taste
• 2 tbsp. roasted peanuts
• 1 tbsp. idli podi / sambar powder
• 1 tbsp. lemon juice
• 2 tbsp. coriander leaves, chopped

             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.

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

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

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

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

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

Heat 1 tbsp. oil in a pan & sauté the drained soya nuggets till light golden in color. Keep aside.

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

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

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

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

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