Broccoli Pulihora (Lemon Rice with Broccoli)

Peanuts are one of my son's favorite and he loves Lemon rice (pulihora) with lots of peanuts. So to make traditional pulihora a little more nutritious, I added some cooked broccoli. My son seemed to like it with some extra crunch from veggie straws.

Being from South India where rice is the staple food, rice features in almost all of the meals. Growing up, we used to have left over rice made into pulihora (lemon rice) or daddojanam (curd rice) or aloo bhath (potato rice) and the list goes on and on. 

This is my last dish under "Breakfast" theme for blogging marathon #16. As usual it was fun running the marathon and looking forward to the next one that is coming up in June in a new format. Big thanks to Valli for organizing these marathons and coming up with interesting and challenging themes.

 

Ingredients:

Rice - 3cups, cooked (use leftover rice for a even faster breakfast)

Broccoli - 2cups, finely chopped

Onion - 1 small (not an usual ingredient in lemon rice, but I felt like adding it), chopped

Roasted Peanuts - 3tbsp

Lime/ Lemon juice - from 1 medium size fruit (or more depending on the tartness of the juice)

Green chilies - 2, slit

Turmeric - 1/2 tsp

Salt - to taste

For tempering:

Urad dal (minapappu) - 2tsp

Chana Dal (sanaga pappu) - 2tsp

Mustard seeds - 1tsp

Cumin seeds - 1tsp

Dry Red chilies - 2, broken

Curry leaves - 6-8

Method:

• Cool rice if freshly cooked. If using leftover rice, microwave until it warms through and is not lumpy.
• Heat 2tbsp oil in a pan; add all the tempering ingredients, once the dals start to lightly brown and seed start to splutter, add the chopped onion and green chilies.
• Once the onions are lightly browned, add chopped broccoli and cook until the florets are tender, about 5-6 minutes.
• Add this mixture to rice along with turmeric, salt and lemon juice. Mix well and serve immediately.

 

Let's check out what my fellow marathoners have cooked up for the last day of BM# 16.